• Combine the salmon marinade ingredients and whisk well. Place the salmon fillet(s) skin-side up in a dish with the marinade, and spoon some of it over top of the salmon. Place it in the fridge and let it marinate for 1 hour (minimum).
• Make the salsa: combine all of the ingredients in a bowl and mix well. Place into the fridge until you're ready to serve.

Grilling:

• Heat your grill to 375-400 degrees. I recommend using a foil packet to cook the salmon. Use a large piece of tin foil and place the salmon on top. Discard any remaining marinade. Fold up the sides and place another piece of foil on top to create a packet. Make sure the salmon is completely enclosed. Place the packet onto the grill and cook for 13-18 minutes until the salmon reaches an internal temperature of 145 degrees. Be sure to check it often to ensure it doesn't overcook. Let the salmon rest for 5 minutes, then serve topped with the salsa.

Pan Searing:

• Heat some olive oil or avocado oil in a non-stick pan (very important) over medium high heat. Add the salmon skin side up and cook for 4 minutes. Flip and cook for another 3 minutes until the sides are crispy and the middle flakes with a fork (but is still slightly opaque). Please note this may cause a bit of smoke from the marinade and might create a little bit of a mess in your pan, but it does work. Cleaning the pan just may take a little elbow grease and scrubbing :)

Baking:

• Remove the salmon from the marinade and place it on a parchment or foil-lined baking sheet. You can cook the salmon at 450 degrees for 11-14 minutes until it flakes easily with a fork.