Grilled Salmon with Avocado Salsa

Clean your grill grates and preheat your grill for 15 minutes for crispy skin that doesn’t stick to the grill. You can always use a grill pan inside, just be sure to preheat it.-- Barb L.

Serves: 4


For the salsa:

2 cups cubed avocado

1 cup yellow (looks pretty) or red heirloom cherry tomatoes, cut in half, or 2-3 diced yellow or red tomatoes equaling the same amount (as in photo)

2 Tbsp chopped fresh cilantro

4 tsp Flying Olive Serrano Honey Vinegar (The new formulation is very spicy, so add only as much as you want), or Sicilian Lemon Balsamic Vinegar

3-4 tsp Flying Olive Lime or Chipotle Extra Virgin Olive Oil or a Combination

1 ½ Tbsp sliced shallot

2 tsp fresh lime juice

1 tsp kosher salt, divided

¾ tsp black pepper, divided

For the Salmon:

1 Tbsp Flying Olive Lime, Lemon, Cilantro and Roasted Onion, or a Single Varietal of Choice

4 (6 oz each) skin-on salmon


Preheat the grill to medium-high (about 450 degrees F).

For the salsa:

Combine the avocado, tomatoes, cilantro, Flying Olive Serrano Honey Vinegar, and shallot in a bowl. In a separate small bowl, whisk together the lime juice, ¼ tsp salt, and ¼ tsp pepper. Drizzle the lime juice mixture over the avocado mixture. Fold gently together to coat. Cover and refrigerate until ready to serve.

For the Salmon:

Brush the Flying Olive EVOO of Choice on both sides of the salmon. Sprinkle with the remaining ¾ tsp salt and remaining ½ tsp pepper.

Place the salmon, skin side down, on the grill. Cook, flipping once, until the salmon is opaque and cooked through, about 3 minutes per side, depending on the thickness of the salmon (about 120-125 degrees F with an instant read thermometer).

Plate the fish and, using a slotted spoon to drain off some of the liquid, top the salmon with the salsa.

Inspired by a recipe in Cooking Light Magazine, June, 2018

Submitted by Barb L.