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Home Meal Type Dinner
5
/5
20 minutes

Chili-Rubbed Salmon with Avocado Salsa

Dairy Free Dairy-Free Gluten Free Gluten Free Nut Free Nut Free
Jump to Recipe
By: Denise Bustard67 Comments
Posted: 6/17/20 Updated: 8/9/21

This post may contain affiliate links. Please read our disclosure policy.

Chili-rubbed salmon with avocado salsa is absolutely perfect for summer! With a sweet and savory brown sugar chili rub, and a creamy avocado salsa, this is a reader-favorite recipe that should definitely go into your dinner recipe rotation.

When warm weather hits, it's barbecue time! We love grilling up the perfect grilled chicken breast, unbelievably crispy grilled potatoes, and even grilled brussels sprouts. This chili-rubbed salmon with avocado salsa is another delicious recipe that is perfect to cook on the grill!

salmon on plate with avocado salsa on top

This reader favorite recipe has been made and loved by so many! With a simple to prepare brown sugar chili spice rub, and a delicious avocado 'salsa', it's one recipe that is loved even by those who are on the fence about salmon.

What I love best about it is that it's fresh, flavorful, and goes so well with grilled sweet potatoes, a kale salad, or grilled vegetables.

Reasons you’ll ♡ salmon with avocado salsa

  • you can have it ready in under 30 minutes (no marinating necessary)
  • it's gluten-free, dairy-free, and paleo-friendly
  • it's light, fresh, flavorful and pairs well with so many side dishes

Recipe video

Watch the video below to see exactly how I prepped this chili-rubbed salmon. It’s so easy! You can find more of my recipe videos on my YouTube channel.

Don't forget to pin this post to save it for later!

image showing each ingredient required to make chili rubbed salmon and avocado salsa

Ingredients you'll need

  • Salmon- this recipe serves four, and we like 5-6 oz portions, so you'll need around 1 ½ pounds of salmon. If you have thin tail portions, you can leave it intact, but for the thicker mid-section portions, cut into even fillets.
  • Olive oil- fish is oily on it's own, but a thin layer of olive oil brushed on helps the rub stick to the salmon.
  • Brown sugar chili rub- find the full brown sugar chili rub post here. It's my all-time most favorite rub for salmon, chicken + vegetables.

Avocado salsa

  • Avocados- you'll need ripe avocados for this recipe; see how to cut an avocado for tips on cubing them (and not cutting your hand)
  • Cherry tomatoes- cut into quarters, this brings a sweetness to the salsa that complements the avocado
  • Cilantro- pick the leaves and omit the stems for a light, herbaceous flavor
  • Lime juice- brings citrussy flavors and brings everything together.

ingredients for avocado salsa in a glass bowl

Prep the salsa first

Start by getting the salsa prepped. That way, we can give the salmon our full attention while it cooks. Cut the avocados into cubes, and add to a bowl with the tomatoes, cilantro, lime juice, and a sprinkling of salt. Set aside while you prep the salmon.

Note- you do not want to prep this more than 30 minutes in advance as the avocados may brown (even with the lime juice). 

Prepping the salmon

Start with salmon cut into fillets, or left intact (for thinner portions). Brush the salmon on both sides with olive oil. Rub the brown sugar chili rub all over the salmon. Don't be stingy! This rub is so delicious you're going to want to use the full batch.

Grill

To grill the salmon, heat the barbecue to medium-high heat (400-450°F). Grease or oil the grill well, and place salmon skin side down onto the grill. Put the lid down, and cook for 4 minutes. Carefully flip, then put the lid down and cook for another 4 minutes. When salmon reaches an internal temperature of 125°F, you can remove it from the grill and let it rest (covered).

Oven

To bake in the oven, heat to 425°F. Place on a parchment-lined baking dish and bake for 8-12 minutes. When salmon reaches an internal temperature of 125°F, you can remove it from the oven and let it rest (covered).

See how to cook salmon for more details and photos.

*brown sugar chili rub will blacken while it cooks but does not taste burnt

salmon on cutting board with rub on it; before cooking

How to tell when your salmon is done

To prevent salmon from overcooking, it’s important to set a timer and check on your salmon at the earlier cook time suggestion.

Here are two ways to tell if your salmon is done:

  1. Use a fork- gently flake the middle portion of the salmon with a fork. If it flakes away easily, it is ready to come out. If it is wet and doesn’t want to flake, it is not ready.
  2. Use a thermometer- the internal temperature of the salmon (at the thickest part) should say 125°F (*see below)

*traditionally, the internal temperature of 145°F is suggested, however I suggest taking it off the heat at 125°F,  covering with a baking dish, and allowing carryover cooking to finish cooking it through.

close up shot of chili rubbed salmon with avocado salsa on top

Prep ahead and storage directions

  • brown sugar chili rub may be prepared ahead and stored in the pantry for up to 1 year (we love making a big batch!)
  • leftover salmon is safe to eat up to 4 days after cooking, but tastes best within the first 48 hours
  • to reheat, place in a covered dish in the oven at 350°F for 10-15 minutes
  • avocado salsa does not last longer than 1 hour, so make sure you enjoy it while it's fresh

More salmon recipes

  • Herb Crusted Broiled Salmon
  • Teriyaki Glazed Salmon
  • Lemon Pepper Sheet Pan Salmon
  • Balsamic Salmon Marinade
  • Salmon with Strawberry Balsamic Reduction

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Close up of chili-rubbed salmon on a white plate topped with avocado salsa

Chili-Rubbed Salmon with Avocado Salsa

5 from 6 votes
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Print Rate
Chili-rubbed salmon with avocado salsa is absolutely perfect for summer! With a sweet and savory brown sugar chili rub, and a creamy avocado salsa, this is a reader-favorite recipe that should definitely go into your dinner recipe rotation.
4

Ingredients

Chili-Rubbed Salmon

  • 4 salmon fillets (5-6 oz portions)
  • 2 tablespoons olive oil
  • 3 tablespoons brown sugar (packed)
  • 1.5 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon salt

Avocado Salsa

  • 2 avocados (diced into ½ inch cubes)
  • 4 tablespoons cilantro leaves (torn or chopped)
  • ½ cup cherry tomatoes (quartered)
  • 1 lime (juiced)
  • salt + pepper (to taste)

Instructions 

Avocado Salsa

  • In a bowl, mix together the avocados, cilantro, cherry tomatoes and lime juice. Season with salt + pepper to taste.

Chili-Rubbed Salmon

  • Pre-heat grill to medium heat (425-450°F).
  • In a small bowl, combine brown sugar, chili powder, ground cumin, pepper and salt.
  • Brush salmon fillets lightly with olive oil.
  • Spread the rub generously over the salmon fillets.
  • Grease the grill well, then place the salmon, skin side down, onto the grill. Put the lid down, and cook the salmon for 4 minutes. Carefully flip the salmon over, put the lid back down, and grill for another 4 minutes.
  • Check that the salmon has reached an internal temperature of 125°F, then transfer to clean plate and cover with a baking dish for 5 minutes.
  • Serve with the avocado salsa spooned over top of the salmon.

To bake

  • Pre-heat oven to 425°F.
  • Bake salmon on parchment-lined baking sheet for 10-12 minutes, or until it reaches an internal temperature of 125°F.
  • Transfer to a clean plate and cover with a baking dish for 5 minutes.

Tips:

Storage + Meal Prep
  • after cooking, salmon is safe to eat for up to 4 days, though it is best eaten fresh
  • avocado salsa does not keep
  • brown sugar chili rub may be prepped ahead and stored in the cupboard for up to 1 year
 

Video

Nutrition Information

Serving: 1/4 batch, Calories: 432kcal, Carbohydrates: 20g, Protein: 25g, Fat: 29g, Saturated Fat: 4g, Cholesterol: 62mg, Sodium: 693mg, Potassium: 1163mg, Fiber: 8g, Sugar: 10g, Vitamin A: 1200IU, Vitamin C: 14.3mg, Calcium: 48mg, Iron: 2.6mg
Author: Denise Bustard
Course: Dinner
Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

Read more...

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Recipe Rating




  1. Julie Warbrick says

    Posted on 1/26/21 at Posted on 1/26/21

    5 stars
    Second time I've made it. Very delicious! Easy too - yay.

    Reply
    • Denise Bustard says

      Posted on 1/27/21 at Posted on 1/27/21

      Woo hoo! So happy to hear this, Julie! Thank you for reporting back 🙂

      Reply
  2. Melinda says

    Posted on 8/4/20 at Posted on 8/4/20

    5 stars
    Oh man, this was amazing. We left the salt out of the rub and it almost became a glaze, now I want to try it on everything else too! Would definitely make even a less choice cut of fish delectable.

    Reply
    • Denise Bustard says

      Posted on 8/13/20 at Posted on 8/13/20

      Hi Melinda! So happy to hear you enjoyed, even without the salt. Thanks so much for reporting back!

      Reply
  3. Michele says

    Posted on 4/3/17 at Posted on 4/3/17

    Looks delish can't wait to try these !!!

    Reply
    • Denise says

      Posted on 4/7/17 at Posted on 4/7/17

      Hope you like it!

      Reply
  4. Tayo says

    Posted on 3/31/17 at Posted on 3/31/17

    5 stars
    This meal looks delicious. I cannot wait to try it out. In one of the pictures, you have what looks like potato chunks. Are they potato chunks? And did you fry or roast these?

    Reply
    • Denise says

      Posted on 4/7/17 at Posted on 4/7/17

      Hi Tayo, they were actually white sweet potatoes. I believe we roasted them in the oven as they tend to dry out on the BBQ.

      Reply
      • Tayo Kuti says

        Posted on 4/21/17 at Posted on 4/21/17

        Hi Denise, that sounds yummy. I will try that. Thank you. 🙂

        Reply
  5. Diana Harlick says

    Posted on 3/13/17 at Posted on 3/13/17

    Your instructions don't mention what to do with the salt listed right above in the recipe. Is the salt supposed to be mixed in with the other spices? I'm making this right now and am not sure what to do....

    Reply
    • Denise says

      Posted on 3/24/17 at Posted on 3/24/17

      Hi Diana, apologies for my late reply, we've just returned from holidays! The salt is supposed to be in the rub. Thanks for pointing that out, I've updated the recipe instructions 🙂 I hope you enjoyed the salmon!

      Reply
  6. Jonathan Baker says

    Posted on 2/15/17 at Posted on 2/15/17

    5 stars
    Made this last night for Valentine's Day dinner (with wife and kids) - added some green beans and almonds as a side. Not one piece was left and my son, who really dislikes salmon, had two pieces. So simple and so delicious.

    Reply
    • Denise says

      Posted on 2/15/17 at Posted on 2/15/17

      Wow I'm so happy you guys enjoyed it Jonathan! That's so cool that your son ate seconds 🙂

      Reply
  7. Shinee says

    Posted on 1/19/17 at Posted on 1/19/17

    Made this tonight and it was a huge hit! We used 2 large filets, instead of 4 small ones, and it was perfect!! Thanks for awesome recipe!

    Reply
    • Denise says

      Posted on 1/19/17 at Posted on 1/19/17

      Yay! So glad you enjoyed them Shinee! 🙂

      Reply
  8. Ashley says

    Posted on 1/19/17 at Posted on 1/19/17

    All my store had was frozen salmon filets. Could this still work?

    Reply
    • Denise says

      Posted on 1/19/17 at Posted on 1/19/17

      Absolutely, we rarely have access to fresh salmon here in Calgary. Hope you like them Ashley!

      Reply
  9. shelly says

    Posted on 1/5/17 at Posted on 1/5/17

    Hello,
    Do you think I can I do it with Chicken?

    Reply
    • Denise says

      Posted on 1/5/17 at Posted on 1/5/17

      Absolutely! The rub is good on chicken, roast potatoes, veggies etc. Really versatile! I bake my chicken breast at 425 10 minutes, then flip and cook for 15 more.

      Reply
  10. Bambi says

    Posted on 1/4/17 at Posted on 1/4/17

    Wow! Super easy and delicious. We just cut back on the cumin a little.
    Very healthy meal!

    Reply
    • Denise says

      Posted on 1/4/17 at Posted on 1/4/17

      Awesome, I'm so glad you liked it Bambi! Thanks for reporting back 🙂

      Reply
  11. Natalie says

    Posted on 1/3/17 at Posted on 1/3/17

    Salmon is one of my favorite fish for lunch, and this recipe seems like a great idea for me in order to make something a bit different than the usual seasoning I use. Thank you! It looks delicious!

    Reply
    • Denise says

      Posted on 1/4/17 at Posted on 1/4/17

      Thanks so much Natalie! I love this seasoning on chicken, sweet potatoes and lamb as well!

      Reply
  12. Janet says

    Posted on 10/20/16 at Posted on 10/20/16

    Made it and everyone loved it! Is there something I can add to make the rub a little less spicy?

    Reply
    • Denise says

      Posted on 10/21/16 at Posted on 10/21/16

      Hi Janet! Can you tell me what kind of chili powder you used? Mine is not spicy at all. This is the one I use!

      Reply
  13. Frankie-Jo says

    Posted on 10/4/16 at Posted on 10/4/16

    Made this tonight it was perfect thank you

    Reply
    • Denise says

      Posted on 10/5/16 at Posted on 10/5/16

      Yay! So glad you liked it, Frankie-Jo! 🙂

      Reply
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Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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