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Easy Summer Grilled Salmon with Pineapple-Avocado Salsa on a plate

Easy Summer Grilled Salmon with Pineapple-Avocado Salsa

Bring on the sunshine with this Easy Summer Grilled Salmon! Juicy salmon fillets are marinated in zesty lemon-pepper and grilled to perfection, then topped with a bright, tropical pineapple-avocado salsa bursting with fresh herbs, lime, and a kick of jalapeño. Light, vibrant, and packed with summer flavor—this dish is a total grill-season winner!
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Protein: Fish / Seafood
Cut: Salmon Fillet
Course: Main Course
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2

Ingredients

  • 2 Butcherbox salmon fillets (skin-on or skinless, your choice)
  • 2 tbsp olive oil
  • 1 tbsp lime juice (freshly squeezed)
  • 1 tsp honey (optional, for a touch of sweetness)
  • 1/2 tsp garlic powder
  • 4 tsp ButcherBox Lemon Pepper
  • Bright & Zesty Seasoning
  • Salt & pepper to taste 
  • 1/2 pineapple diced (fresh preferred; technique demo available)
  • 1 avocado diced
  • 1/2 red bell pepper diced
  • 1/4 cup red onion finely chopped 
  • Juice & zest of 1 lime 
  • 2 tbsp chopped fresh cilantro
  • 3 scallions chopped 
  • 1 small jalapeño finely diced (for heat: Optional)

Instructions

Preparation

  • Remove 2 salmon fillets from packaging and pat dry with paper towels. 
  • In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp honey (optional, for sweetness), ½ tsp garlic powder and salt & pepper to taste. 
  • Brush marinade generously over the salmon. Season each fillet with 2 tsp ButcherBox Lemon Pepper Bright & Zesty Seasoning. Set aside to marinate at room temp while the grill finishes heating. 
  • Dice ½ a pineapple into small bite-sized pieces, 1 avocado, ½ red bell pepper. 
  • Finely chop ¼ cup red onion, 3 scallions and 2 tbsp fresh cilantro. 
  • Zest and juice 1 lime. Optional: Finely dice 1 small jalapeño for a spicy kick.  

How to Cook 

  • Lightly oil the grill grates (or brush salmon skin with oil to prevent sticking). 
  • Place salmon skin-side down on the hot grill. Grill for 3–4 minutes, then gently flip with a spatula. Cook the second side for 2–4 more minutes, or until salmon is just cooked through and flaky. 
  • Remove from grill and let rest for 2–3 minutes. 
  • In a mixing bowl, gently combine pineapple, avocado, red bell pepper, red onion, lime juice & zest, cilantro, scallions, salt to taste and add jalapeño if desired. Toss gently to combine. Chill in the fridge until ready to serve. 
  • Place grilled salmon fillets on each plate. Top with a generous spoonful of pineapple-avocado salsa. 
  • Serve with grilled corn (optional), Steamed rice or a fresh summer salad. 
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