I’m unabashedly a salmon lover, and my favorite way to prepare it is simple and smoky: cedar-planked on the grill. There’s something about the charcoal, the cedar’s aroma, and the crisped edges that makes grilled salmon unbeatable. To brighten the plate for summer, I pair the salmon with a light, fresh deconstructed guacamole—ripe avocado cubes, juicy tomatoes, and bright lime—so you get all the guacamole flavors with a clean, vibrant presentation.
If you don’t grill, don’t worry: this salmon also works beautifully roasted in the oven. I include both grilling and baking options in the recipe below so you can make it at home no matter your setup. The result is a balanced, flavorful main dish that’s perfect for a relaxed weeknight dinner or a backyard gathering.
- 1 cup grape tomatoes, quartered
- 1/4 cup red onion, finely diced
- 1 clove garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 1 ripe avocado, cubed
- 1/2 jalapeño, seeded and finely diced (optional for heat)
- 1 teaspoon olive oil
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- 24–32 oz salmon fillet, skin on or off as you prefer
- Large cedar plank (optional for grilling; soak before use)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon adobo or all-purpose seasoning
- Make the deconstructed guacamole: combine the quartered tomatoes, diced red onion, minced garlic, chopped cilantro, cubed avocado, diced jalapeño (if using), olive oil, and lime juice in a bowl. Gently toss to combine, then season with salt and pepper to taste. Refrigerate briefly while you prepare the salmon, but add the avocado close to serving if you prefer it firmer.
- Prepare the salmon: pat the fillet dry with paper towels. Drizzle the top with olive oil and rub it evenly across the surface. Season generously with kosher salt, black pepper, paprika, and adobo or all-purpose seasoning.
- If using a cedar plank on the grill: soak the plank in water for at least 30 minutes (longer is fine) so it smokes rather than burns. Preheat a charcoal or gas grill to medium heat. Place the soaked plank on the grill until it begins to smoke and crackle, then put the salmon on the plank, skin-side down if applicable. Close the lid and cook until the fish is opaque and flakes easily with a fork. Cooking time varies with thickness; expect roughly 12–20 minutes depending on the fillet’s size. Keep an eye on the plank and move it if flames flare up.
- If baking in the oven: preheat the oven to 400°F (200°C). Place the seasoned salmon on a baking sheet lined with parchment or on a baking dish. Bake for 15–20 minutes, depending on thickness, until the fish is nearly firm to the touch and flakes with a fork. Remove from the oven and let rest for a couple of minutes before serving.
- To serve: top the cooked salmon with several spoonfuls of the deconstructed guacamole so each portion gets a generous, colorful garnish. The contrast of warm, smoky fish and the cool, bright avocado mixture is what makes this dish special.
- Tips and variations: try adding a squeeze of fresh lime over the finished fish for extra brightness, or sprinkle chopped green onions for more crunch. If you like more heat, leave some jalapeño seeds or add a pinch of cayenne to the seasoning. Leftover salmon stores well in the refrigerator for 2–3 days and can be gently reheated or flaked cold into salads and bowls.