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Close up of chili-rubbed salmon on a white plate topped with avocado salsa
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5 from 9 votes

Chili-Rubbed Salmon with Avocado Salsa

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 432kcal
Author: Denise Bustard

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.

Video

Notes

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
 

Nutrition

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