In a small mixing bowl combine 1 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1 teaspoon black pepper.: The aroma of the blended spices should be warm and slightly smoky, a sign the balance is right. Mixing the dry rub first ensures even seasoning on every piece of salmon , and when you inhale the mixture you should notice a layered scent of pepper and paprika. A common mistake is to skip measuring, which can lead to overpowering one note, so measure carefully. If you find the rub overly peppery, add a pinch more paprika to mellow it.
Rub 2 pounds salmon fillets with 1 tablespoon olive oil and rub with the spice mix.: The slick of olive oil adds gloss and helps the rub adhere, creating a textured crust during grilling. As you press the mix into the surface, the fish will take on a slightly matte look where the rub clings, which is the visual cue you want. Overworking the fillet can mash delicate flesh, so handle gently. If oil pools on the skin side, blot it so you avoid flare ups on the grill.
Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.: The sound of the salmon hitting the grill should be a soft sizzle that eases as a crust forms, and you will see the flesh change from translucent to opaque up the side. For a medium cook, look for movement of opaque flesh about two thirds of the way up before flipping, and the center should still be tender and moist. A frequent error is using too hot a grill which chars the exterior before the interior cooks evenly, so adjust to medium heat to allow even cooking.
For the salsa, mix 1 avocado chopped, 1 Roma tomato chopped, 1/2 small red onion chopped, 1/2 cup corn, 2 tablespoons finely chopped cilantro, dash of salt, and juice from 2 limes in a small mixing bowl. Top the salmon with the avocado salsa.: The salsa should smell bright and citrusy with the lime lifting the herb notes from the cilantro . Texture matters here, the avocado provides creaminess while the corn and Roma tomato add bite. Avoid mashing the avocado too much; a gentle fold preserves chunks for a pleasing mouthfeel. One common slip is over salting, so add the dash of salt conservatively and taste before serving.
Top the salmon with the avocado salsa: When you place the salsa on the warm salmon , you'll notice a contrast between the smoky crust and the cool, juicy topping, and the lime aroma will become more pronounced. Serve immediately so the textures remain distinct, as the warm fish can soften the avocado if left too long. A mistake to avoid is preparing the salsa too early and letting it sit, which can cause the avocado to discolor, so prepare it close to service time.
