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Citrus Salmon with Strawberry Avocado Salsa

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Salmon marinates in a chili-citrus marinade before being broiled and topped with a fresh strawberry avocado salsa.
Course Mains & Entrees
Cuisine American
Keyword chili powder, citrus, Cumin, jalapeño, lime, orange, salmon, strawberries
Prep Time 15 mins
Cook Time 12 mins
Additional Time 3 mins
Total Time 30 mins
Servings 4 servings
Calories 340
Author Laurie McNamara



  • 1 pound wild caught salmon filets
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1 orange juiced and zested
  • 1 lime juiced and zested
  • 2 tablespoons honey


  • 1 pint strawberries
  • 1 medium avocado
  • 2 to 3 tablespoons minced red onion
  • 1 jalapeno minced (remove ribs and seeds for less heat)
  • 1/4 teaspoon kosher salt more or less to taste
  • 1/2 lime juiced



  • Preheat your ovens broiler and lightly spray a rimmed sheet pan. I used olive oil.
  • In a shallow dish combine the chili powder, cumin, garlic powder, orange and lime zest and honey. Whisk until combined and place the salmon {skin-side up} and set it off to the side for a moment. {Make the salsa}
  • Place the salmon skin-side up onto the prepared pan and place it close to the broiler. Broil for 4-5 minutes, remove and carefully flip the salmon so the skin side is down. (If doing this on a grill, reserve 4 tablespoons of the marinade before adding the salmon.)
  • Spoon a tablespoon of the marinade over top of each salmon fillet and return the salmon to the oven and under the broiler for 6-8 more minutes or until the salmon flakes easily.
  • Serve with a spoonful or two of the strawberry avocado salsa.


  • Rinse and hull a pint of fresh strawberries. Dice the strawberries and add them to a medium size bowl.
  • Mince up about 2-3 tablespoons of red onion and half {if large} a jalapeno.
  • Halve the avocado, remove the pit and discard and make small vertical and horizontal cuts into both of the avocado halves. Use a spoon to scoop and remove the avocado and place it into the bowl.
  • Season with kosher salt and then squeeze in the juice from half a lime.
  • Carefully toss and serve.


Serve the salmon atop of cooked couscous, quinoa or cauliflower rice.


Serving: 1g | Calories: 340kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 210mg | Potassium: 1103mg | Fiber: 8g | Sugar: 19g | Vitamin A: 408IU | Vitamin C: 104mg | Calcium: 66mg | Iron: 2mg