Grilled Lemon-Garlic Salmon with Avocado-Cucumber Salsa

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Fresh salmon fillets grilled with a zesty lemon-garlic marinade paired with a cooling avocado and cucumber salsa for a light paleo meal. This Mediterranean-inspired paleo recipe (gluten free), ready in about 30 minutes, pairs salmon fillets, lemon juice, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (6 oz each) salmon fillets
• 3 tbsp lemon juice
• 3 cloves, minced garlic
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 medium, diced avocado
• 1 small, peeled and diced cucumber
• 2 tbsp, finely chopped red onion
• 2 tbsp, chopped cilantro
• 1 tbsp lime juice

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Instructions

1. Step 1: In a bowl, combine 3 tbsp lemon juice, 3 minced garlic cloves, 2 tbsp extra virgin olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Add 2 salmon fillets (6 oz each) and marinate for 15 minutes in the refrigerator.
2. Step 2: Preheat grill or grill pan to medium-high heat. Remove salmon from marinade and grill skin-side down for 5-6 minutes until grill marks appear and skin is crisp, then flip and grill for another 3-4 minutes until cooked through.
3. Step 3: While salmon cooks, prepare salsa by combining 1 diced medium avocado, 1 peeled and diced small cucumber, 2 tbsp finely chopped red onion, 2 tbsp chopped cilantro, and 1 tbsp lime juice in a bowl. Mix gently until combined.
4. Step 4: Serve grilled salmon topped with the avocado-cucumber salsa for a refreshing contrast.