• Substitution for chipotle and adobo sauce: Chipotles can be a tad spicy for some, so replacing them with ½ teaspoon smoked paprika and ½ teaspoon chili powder is a great way to still get a smoky flavor without the heat. You can also add  some garlic powder.
• Marination time: I don't recommend marinating the salmon for more than 4 hours as the lime juice can inhibit the texture of your salmon if left too long.
• Best practices for glazing with marinade: It’s tempting to baste the salmon with the marinade while it grills, but I recommend boiling it down and coating it right before serving if you decide to use it as a glaze. If you continue to brush the salmon with the marinade while grilling, the sugars can burn and create an acrid taste as well as create a charred mess on your grill pan or grill.
• Makes salsa a day in advance: You can make the salsa without adding the avocado up to 1 day in advance. Add the avocado right before serving. I recommend marinating the salmon the same day you plan to eat it.

Alternative Cooking Methods

• Pan-seared or Oven-roasted: If a grill pan or a grill are not at your disposal, you can cook the salmon in a hot pan or in a 400 F degree oven for 10-12 minutes or until it reaches your desired temperature.
• Want to use an Airfyer instead? Feel free to do so and follow your appliance recommendations for cooking salmon.

Storage, Reheating, Freezing & Make-Ahead Tips

• Storage: Store leftover salmon and salsa separately in airtight containers in the fridge for up to 2 days.
• Reheating: Reheat salmon gently in a skillet over low heat or in the microwave at 50% power to avoid drying it out. Don’t reheat the salsa.
• Freezing: I don’t recommend freezing the salsa (avocado doesn’t freeze well), but you can freeze the grilled salmon (without salsa) for up to 2 months.
• Make-Ahead: Marinate the salmon up to 12 hours ahead and prep the salsa (minus avocado) a few hours in advance. Dice and add avocado right before serving for the best texture.

How to Serve & What to Serve With

• Cilantro-Lime Rice: That's what you see in the photos and that's what I served with my grilled salmon. Here is how to make it: Rinse 1 cup uncooked long-grain white rice. In a saucepan, combine rice with 2 cups water, 1 tablespoon olive oil or butter, and ½ teaspoon salt. Bring to a boil, then cover and simmer on low for 15 minutes, until tender. Let sit off heat, covered, for 5 minutes. Fluff with a fork, then stir in the zest and juice of 1 lime and ½ cup chopped cilantro. Taste and adjust salt or lime juice as needed.
• Classic Plate: You can also serve salmon with my cilantro lime black bean rice (my favorite pairing!), plain jasmine or basmati rice, or even cauliflower rice for a lighter, low-carb option. Or, with my sauteed lemon spinach.
• Fish Tacos: You can make tacos out of grilled salmon and salsa! Use your favorite kind of tortillas, add some shredded cabbage, and even Mexican crema!
• Salad: I like serving grilled salmon over a big green salad for dinner. The next day, I toss the leftover salmon into a fresh salad—try it with arugula, spinach, or mixed greens, and add whatever crunchy veggies you have on hand. It’s an easy, protein-packed lunch.
• Grilled Veggies: Pair with grilled corn, zucchini, bell peppers, or asparagus. I also recommend my broccoli and sweet potato side dish.
• Brunch: Top the grilled salmon with a poached egg and a little extra salsa. Serve over green salad or cooked asparagus. Or with my puff pastry egg tarts.