Grilled Salmon with Avocado, Cucumber and Dill Salsa

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings


  • 2 pounds salmon fillet (or any firm fleshed white fish fresh or frozen)
  • 1 lemon juiced
  • 4 tablespoons olive oil divided
  • sea salt and freshly ground black pepper to taste
  • 1 medium cucumber diced
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 large avocado peeled and chopped


  • In a large bowl, add salmon, lemon juice, 1 tablespoon olive oil and sea salt and freshly ground pepper to taste. Marinate in the refrigerator for 20 minutes.
  • In a medium bowl, add remaining 3 tablespoons olive oil, cucumber, dill, vinegar, lemon juice, avocado, and sea salt and freshly ground pepper to taste.
  • On an indoor or outdoor grill, grill salmon over medium high heat 4 to 5 minutes per side. Cut into 6 pieces. Serve salmon with salsa.


SERVING SUGGESTION: Stir-fried zucchini, yellow squash and red bell pepper.
VEGETARIAN: Use tempeh instead of salmon.
GLUTEN FREE: Make sure rice wine vinegar is gluten free.
NUTRITION: 320 Calories; 19g Fat; 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 106mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
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