Spice-Rubbed Grilled Salmon with Fruit Trio Salsa
Aug 31, 2021, Updated May 10, 2025
Jump to RecipeThis post may contain affiliate links. Please see our disclosure policy.
Summer might be winding down, but there’s plenty of seasonal brightness in this Spice-Rubbed Grilled Salmon topped with Fruit Trio Salsa.
I partnered with Bluehouse Salmon to create this end-of-summer dish that goes from grill to tabletop in less than 30 minutes — leaving you plenty of time to soak up what’s left of the season. Bluehouse Salmon is sustainably raised on land in the U.S. using practices to protect the ocean. Their salmon is also raised without antibiotics or hormones, so you can focus on the heart-health benefits of my favorite fish.
The freshness of this pescatarian delight has a bit of a kick from the spice rub, which is balanced by the sweetness from pineapple, mango and peach.
Spice-Rubbed Grilled Salmon with Fruit Trio Salsa
Ingredients
For the salmon:
- 1 pound salmon filet
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon cracked black pepper
- ½ teaspoon paprika
- 1 pinch chili powder
- Avocado oil spray
For the Fruit Trio Salsa:
- 1 cup fresh pineapple, diced
- 1 peach, diced
- 1 mango, diced
- 1 red bell pepper, diced
- ½ jalapeno pepper, fine diced
- ½ red onion, diced
- 3 scallions, chopped
- ⅓ cup fresh cilantro, chopped
- 2 small limes
- 1 teaspoon kosher salt
Instructions
- Preheat grill to 400 degrees F. While grill is heating, mix together spices in a small bowl.
- Use a paper towel to pat the salmon filet dry. Spread the spice blend evenly into the cut-side of the salmon filet.
- Once grill is heated, carefully spray the grates with avocado oil spray. This will keep the salmon from sticking.
- Place salmon filet on the prepared grill, spice-rubbed side down. Set a timer for 6 minutes and don’t touch the salmon. This will create perfect grill marks without the fish sticking to the grates.
- Gently flip the filet to skin-side down, grilling for an additional 8 to 10 minutes — or until salmon reaches an internal temperature of 145 degrees F in the thickest part of the filet.
- For the Fruit Trio Salsa:
- Add fruit, peppers and onions/scallions to a medium bowl.
- Zest and juice limes into the bowl and fold in fresh cilantro and kosher salt. Taste, adjust salt and serve.
- Salsa can be made up to 24 hours in advance. Store in an air-tight container in the refrigerator.
Like this? Leave a comment below!
