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Easy Summer Grilled Salmon with Pineapple-Avocado Salsa

Jason Goldstein

Jason Goldstein

May 8, 2025
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2

Servings

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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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
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Equipments

  • Outdoor grill

    (gas or charcoal) or stovetop grill pan 

  • Grill-safe spatula or tongs 

  • mixing bowls

    (1 medium, 1 large) 

  • Small whisk or fork

    (for mixing marinade) 

  • Sharp chef’s knife 

  • Microplane or zester

  • Citrus juicer or reamer

    (optional) 

  • Spoon

    (for scooping avocado) 

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

1
Remove 2 salmon fillets from packaging and pat dry with paper towels. 
2
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. 
3
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. 
4
Dice ½ a pineapple into small bite-sized pieces, 1 avocado, ½ red bell pepper. 
5
Finely chop ¼ cup red onion, 3 scallions and 2 tbsp fresh cilantro. 
6
Zest and juice 1 lime. Optional: Finely dice 1 small jalapeño for a spicy kick.  

How to Cook 

1
Lightly oil the grill grates (or brush salmon skin with oil to prevent sticking). 
2
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. 
3
Remove from grill and let rest for 2–3 minutes. 
4
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. 
5
Place grilled salmon fillets on each plate. Top with a generous spoonful of pineapple-avocado salsa. 
6
Serve with grilled corn (optional), Steamed rice or a fresh summer salad. 

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