Black Pepper Salmon with Avocado Salad
Black Pepper Salmon with Avocado Salad


  • For Sauce:
  • 1 tablespoon lime juice or lemon juice
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • 1 tablespoon capers
  • 2 garlic cloves minced
  • 2 teaspoons black pepper coarsely ground
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon salt
  • For Salmon:
  • 4 wild salmon fillets, skin on (4-5 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • For Salad:
  • 1 avocado medium peeled, pitted, and chopped
  • 2/3 cup celery chopped
  • 1 cup tomatoes chopped
  • 1/2 cup parsley coarsely chopped
  • 1/2 tablespoon lemon or lime juice
  • 1/4 teaspoon salt


  1. Prepare your grill by oiling the grates to coat (brush on the oil with a paper towel and tongs). Preheat the grill, grill pan, griddle to medium-high.
  2. Whisk together the sauce.
  3. Rub the salmon with salt and pepper. Place the salmon skin-side up on the grill. Cook for approximately 3-4 minutes or until there are grill marks on the salmon.
  4. Flip, and brush the tops with the sauce, cooking for an additional 5 minutes, and brushing with the sauce 3-4 times while salmon is grilling.
  5. Meanwhile, carefully toss the salad ingredients all together in a bowl.
  6. Serve salmon accompanied by the salad.


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