Spice-Rubbed Grilled Salmon with Fruit Trio Salsa
Aug 31, 2021, Updated Aug 26, 2025
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Summer might be winding down, but there’s plenty of seasonal brightness in this Spice-Rubbed Grilled Salmon with Fruit Trio Salsa.
Grilled salmon with a spicy rub is cooled down with this salsa, featuring seasonal peaches, mango and pineapple. This is the perfect end-of-summer dish. Plus, it goes from grill to tabletop in less than 30 minutes. That leaves you plenty of time to soak up what’s left of the season.
Serving Suggestions
This summer main course is perfectly paired with other peach-forward dishes. Try making a Rustic Peach Galette for dessert or starting with a Burrata Peach Salad with Tomatoes.
If you’re looking for other summer salmon recipes, you might try cooking with a cedar plank.
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.
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