# Components:
→ Salmon
01 - 4 salmon fillets (6 oz each), skin-on
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon smoked paprika
06 - Zest of 1 lemon
→ Strawberry Salsa
07 - 1½ cups fresh strawberries, hulled and diced
08 - ¼ cup red onion, finely diced
09 - ¼ cup fresh cilantro, chopped
10 - 1 jalapeño pepper, seeded and minced
11 - Juice of 1 lime
12 - ½ teaspoon honey or agave syrup
13 - Salt and pepper to taste
→ Garnish
14 - Lemon wedges
15 - Fresh cilantro leaves
# Method:
01 - Heat grill to medium-high temperature, approximately 400°F.
02 - Pat salmon fillets dry with paper towels. Brush both sides generously with olive oil, then season evenly with sea salt, black pepper, smoked paprika, and lemon zest.
03 - In a medium mixing bowl, combine diced strawberries, red onion, cilantro, minced jalapeño, lime juice, and honey. Season with salt and pepper to taste. Gently toss all ingredients and allow to rest, permitting flavors to meld.
04 - Position salmon fillets skin-side down on the preheated grill. Cover with lid and cook for 4 to 5 minutes without moving. Carefully flip fillets and continue grilling for 2 to 3 minutes until flesh is opaque and separates easily when tested with a fork.
05 - Transfer grilled salmon to a serving platter and allow to rest undisturbed for 2 minutes.
06 - Crown each salmon fillet with generous portions of strawberry salsa. Garnish each plate with lemon wedges and fresh cilantro leaves.
07 - Present immediately while salmon retains optimal temperature. Pair with a light green salad or steamed seasonal vegetables if desired.
