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Strawberries are in season and I can’t get enough of them which I why this strawberry salsa is on repeat in my house right now!
The brilliant colors of this delicious, sweet and flavorful salsa make this a stand out among all other fresh salsas. Of course, it is super easy to make too. With just 9 ingredients the flavors run through each flavorful spoonful.
All summer long you’ll find me making this salsa and serving it with salmon and salad for a light lunch or with rice or a lemony pasta for something more satisfying.
This recipe is super simple, delicious, beautiful and the best way to feed a crowd. The salmon is baked and while it’s in the oven you can prepare the strawberry salsa. A 20-Minute Meal!
What you’ll need for the Strawberry Salsa
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Strawberries: look for the most fresh, in season strawberries you can find! 👌
- Salmon: fresh salmon fillets, or thaw your favorite frozen fillets.
- Avocado: 1-2 medium sized avocado is perfect.
- Red onion: there is something so good about red onion and strawberries together! I love the combo in my strawberry poppyseed salad, too!
- Other ingredients needed: fresh cilantro, cherry tomatoes, lime and lemon juice, salt, pepper, garlic powder and olive oil.
What kind of salmon should I buy?
- I used fresh salmon filets, about 6-8 ounces each.
- You can use frozen salmon, thaw before cooking.
- You can also use a 1 lb. salmon fillet which makes for a gorgeous presentation!
- The salmon should have skin that is bright silvery, and the flesh should be shiny, moist and brightly-colored.
How to bake salmon
- First, bring the salmon to room temperature by letting it rest on the counter for 15-20 minutes. Letting the salmon come to room temperature first will help with even cooking.
- You’ll want to season your salmon with salt, pepper and garlic next. Be sure to blot your salmon first if it’s too wet.
- Bake in a preheated oven set to 375°F on a baking sheet lined with parchment paper.
- Bake until salmon is lightly translucent in the center, anywhere from 12-16 minutes. Fish should reach an internal temperature of 145° F which should be measured at the thickest part of the fillet.
How to check for doneness in your salmon: Use a fork to check salmon for doneness. When the fish flakes easily, it’s done.
Expert Tips and Variations
- Make the strawberry salsa a day in advance so when you’re ready to cook the salmon, all the chopping is already done!
- If you are wanting to spice this up a bit, add in a fresh jalapeno, diced. It will do the trick!
- Store any leftovers in the fridge for 1-2 days.
- Use skin on or skin off salmon, whatever you prefer.
- Blot the salmon dry before baking if it’s wet.
- Look out for any pins or bones in the salmon before eating and remove.
- Enjoy this recipe is a variety of ways! Dig into the salsa with your favorite chips, serve it over a block of cream cheese and serve with hearty crackers, serve the salmon with rice pilaf, a lemony pasta or over a salad. There is no wrong way!
Love This Recipe?
If you love this salmon recipe I’m sure you’ll also love my easy sheet pan salmon recipe too!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 4 salmon fillets, fresh
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/8 tsp. freshly ground black pepper
- 1 Tbsp. olive oil
For the strawberry salsa:
- 16 oz. strawberries, fresh, chopped
- 1-2 medium avocado, diced
- 1/2 large red onion, diced small
- 1/2 cup cherry tomatoes, diced
- 2 Tbsp. lime juice
- 2 Tbsp. lemon juice
- 1/4 cup cilantro, fresh, chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Preheat the oven to 375°F. Remove the salmon fillets from the fridge 15 minutes before cooking and let them come to room temperature.
- Line a sheet pan with parchment paper. Place the salmon skin side down and season with the salt, pepper and garlic powder. Drizzle oil over the top.
- Bake anywhere from 12-16 minutes or until the salmon is lightly translucent in the center. Fish should reach an internal temperature of 145° F.
- While the salmon cooks, make the strawberry salsa by chopping and prepping the ingredients. Place all ingredients in a bowl and gently stir to mix.
- Place the strawberry salsa on top of your salmon. Serve over a salad, with rice, pasta or just as is!
- With chips
- In a taco salad with chicken
- Line a plate or a large rimmed bowl with lettuce. Place down a block of cream cheese and pour the strawberry salsa over it. Serve with your favorite crackers.
- With a spoon! (haha!)
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.