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Grilled Salmon With Strawberry & Avocado Pico De Gallo

The scent of grilled salmon always takes me back to summer evenings spent at my grandfather’s lakeside cabin. He was a master of the grill, and though his repertoire was simple, his salmon, kissed by the smoky char and often paired with whatever fresh produce was available from the local farmer’s market, was legendary. I remember one particular summer, overflowing with ripe, juicy strawberries. He experimented with a vibrant salsa, combining the sweetness of the berries with creamy avocado and a touch of spice, and the result was pure magic. This recipe is my homage to those cherished memories, a celebration of simple ingredients and the joy of outdoor cooking.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 2
Dietary Type: Gluten-Free, Dairy-Free

Ingredients

2 (8 ounce) salmon fillets (rinsed and patted dry)

Marinade:

½ cup strawberry juice, from concentrate
1 garlic clove, crushed
¼ cup red wine vinegar
2 teaspoons brown sugar
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ tablespoon fresh ginger, chopped
2 tablespoons lime juice

Strawberry and Avocado Pico de Gallo (Salsa):

½ cup fresh strawberries, cleaned, hulled and diced small
1 medium sized avocado, peeled, seeded and diced
1 tablespoon chopped mint
¼ cup red Spanish onion, finely diced
½ tablespoon fresh cilantro or ½ tablespoon parsley, roughly chopped
1 tablespoon jalapeno, seeded and minced
½ teaspoon fresh ginger, finely minced
1 tablespoon virgin olive oil
1 teaspoon raspberry vinegar (or red-wine vinegar)
2 tablespoons honey
2 tablespoons lime juice
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Equipment Needed

Large bowl
Medium mixing bowl
Rubber spatula
Gas grill or charcoal BBQ
Fish grilling rack

Instructions

In a large bowl, whisk together all the marinade ingredients: strawberry juice, crushed garlic, red wine vinegar, brown sugar, kosher salt, ground black pepper, chopped fresh ginger, and lime juice.
Add the salmon fillets to the marinade, ensuring they are well coated.
Refrigerate the salmon for at least 2 hours, or longer for a more intense flavor. The longer it marinates, the more the flavors will penetrate the fish.
While the salmon marinates, prepare the Strawberry and Avocado Pico de Gallo. In a medium mixing bowl, combine all pico de gallo ingredients except the fresh strawberries: diced avocado, chopped mint, finely diced red Spanish onion, roughly chopped fresh cilantro (or parsley), seeded and minced jalapeno, finely minced fresh ginger, virgin olive oil, raspberry vinegar (or red wine vinegar), honey, lime juice, kosher salt, and ground black pepper.
Blend the pico de gallo by gently stirring the ingredients with a rubber spatula, being careful not to mash the avocado.
Cover the pico de gallo and refrigerate for at least 1 hour, stirring gently once or twice to allow the flavors to meld.
Just before serving, gently fold in the diced fresh strawberries into the chilled pico de gallo mixture, using a rubber spatula to avoid bruising the berries. Give it another gentle stir.
When ready to cook, preheat your gas grill or charcoal BBQ to 325°F/162°C. Prepare the grill for indirect cooking, meaning the heat source isn’t directly beneath the salmon, preventing burning and ensuring even cooking.
Remove the salmon fillets from the marinade and discard the marinade. Do not reuse the marinade.
Place the marinated salmon fillets on a well-oiled fish grilling rack. This will prevent the salmon from sticking to the grill and make it easier to flip. If you don’t have a grilling rack, make sure the grill grates are very clean and well-oiled.
Grill the fillets over briquettes (about 4 inches from the fire) or over a gas flame for 9 to 10 minutes per side, or until the salmon is nicely browned and cooked through. The cooking time can vary slightly depending on the thickness of the fillets and the heat of your grill.
Gently flip the fish using a wide spatula and continue to grill for another 9 to 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Transfer the grilled salmon to a warm serving platter and let it stand for 3 minutes before topping. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Top the grilled salmon fillets generously with the prepared Strawberry and Avocado Pico de Gallo and serve immediately.

Expert Tips & Tricks

For an extra layer of flavor, try adding a pinch of smoked paprika to the salmon marinade.
If you don’t have raspberry vinegar, a squeeze of fresh lemon juice can be a great substitute in the pico de gallo.
To prevent the avocado from browning in the pico de gallo, toss it gently with a little extra lime juice before adding it to the mixture.
Don’t overcrowd the grill. If necessary, cook the salmon in batches to ensure proper browning.
Use a fish spatula for flipping the salmon. It’s thinner and more flexible than a regular spatula, making it easier to slide under the delicate fillets.

Serving & Storage Suggestions

Serve the Grilled Salmon with Strawberry & Avocado Pico de Gallo immediately for the best flavor and texture. It pairs wonderfully with a side salad of fresh greens lightly tossed with olive oil and balsamic vinegar, toasted sourdough bread, and a light and fruity Rosé wine.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The salmon may become slightly drier upon reheating. The pico de gallo is best consumed fresh, but can also be stored separately in the refrigerator for up to 1 day. Be aware that the avocado may brown slightly. Reheat the salmon gently in a preheated oven at 275°F (135°C) or in a microwave until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	588.5 kcal	N/A
Calories from Fat	264 g	45%
Total Fat	29.4 g	45%
Saturated Fat	4.3 g	21%
Cholesterol	116.7 mg	38%
Sodium	1034.9 mg	43%
Total Carbohydrate	37.3 g	12%
Dietary Fiber	8.1 g	32%
Sugars	24.7 g	98%
Protein	47.5 g	95%

Variations & Substitutions

Other Fish: Ocean trout steaks, swordfish, or cod are delicious alternatives to salmon.
Grilled Chicken: For a non-fish option, grilled chicken breasts work well with this recipe. Marinate the chicken similarly to the salmon.
Spicier Pico: For a spicier kick, add more minced jalapeno or a pinch of cayenne pepper to the pico de gallo.
Mango Salsa: Substitute diced mango for the strawberries in the pico de gallo for a tropical twist.
Herb Variations: Experiment with different herbs in the pico de gallo. Chopped basil or tarragon can add unique flavors.

FAQs (Frequently Asked Questions)

Q: Can I use frozen salmon for this recipe?
A: Yes, you can use frozen salmon. Thaw it completely in the refrigerator overnight before marinating. Pat it dry before grilling.

Q: How can I tell when the salmon is cooked through?
A: The salmon is cooked through when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).

Q: Can I make the pico de gallo ahead of time?
A: Yes, you can make the pico de gallo up to a day in advance. Store it in an airtight container in the refrigerator. Add the strawberries just before serving to prevent them from becoming soggy.

Q: What if I don’t have a grill?
A: You can bake the salmon in a preheated oven at 400°F (200°C) for about 12-15 minutes, or until cooked through.

Q: Can I double this recipe?
A: Absolutely! This recipe can easily be doubled or tripled to serve a larger crowd.

Final Thoughts

This Grilled Salmon with Strawberry & Avocado Pico de Gallo is more than just a recipe; it’s an invitation to create your own summer memories. The combination of the rich, grilled salmon with the sweet and tangy salsa is truly delightful. So fire up the grill, gather your loved ones, and enjoy this delicious and satisfying meal. Don’t be afraid to experiment with different variations and make it your own! I would love to hear your feedback and any creative twists you add to the recipe. Cheers to good food and great company!

Grilled Salmon With Strawberry & Avocado Pico De Gallo Recipe