Gettysburg Great Recipes: JMR’s Grilled Salmon

Photo courtesy of Gettysburg College

Photo courtesy of Gettysburg College

By College President Janet Morgan Riggs

Grilled Salmon with Avocado Salsa


  • 2 lbs. salmon, cut into 4 pieces
  • 1 tbs olive oil
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp onion powder
  • ½ tsp chili powder
  • 1 tsp black pepper

For the Salsa:

  • 1 avocado, mashed up
  • ½ small red onion diced (replace with onion powder if you want to avoid a strong onion taste)
  • Juice from 2 limes
  • 1 tbs finely chopped cilantro
  • Salt to taste


  1. Mix salt, cumin, paprika, onion powder, chili powder, and black pepper together. Rub the salmon with olive oil and this seasoning mix.
  2. Refrigerate for at least 30 minutes.
  3. Mix the salsa ingredients together and chill until ready to use.
  4. Grill the salmon to desired doneness.
  5. Top with the chilled avocado salsa and enjoy!!

Editor’s Note: This is the first installment of “Gettysburg Great Recipes,” a new feature in which members of the campus community submit their favorite recipes. If you would like to be featured, please submit the recipe and a photo (of you and/or the dish) to

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Author: Gettysburgian Staff

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