Preheat the grill. Drizzle olive oil over the fish. Turn to coat completely. Combine cumin, salt and pepper and sprinkle mixture over the fish.
When the grill is hot, place fish, skin side down, on the grill. Cover and cook for about 4 minutes. Carefully turn the salmon, cover and grill an additional 4 minutes, more or less, depending on your taste. When the fish is cooked to your liking, remove from the grill and top with the avocado salsa.
To make the Salsa
Combine the jalapeños with the tomatoes, onion, cilantro and avocados. Squeeze the lime juice over the salsa and sprinkle with salt and pepper. Taste and adjust seasonings as desired. Set the salsa aside until serving.
Notes
*The salmon is done when it reaches an internal temperature of (120° F to 130° F ) for medium cooked using a food thermometer. If you prefer your grilled salmon cooked more just cook it a little bit longer until reaches (145° F ).*You can stored leftover salmon up to 3 days in a sealed container in the fridge.