Salmon with Berry Salsa

Roasted salmon topped with berry salsa

Salmon with Berry Salsa combines a succulent side of salmon, simply roasted with olive oil, lemon, and salt, with a juicy tumble of mixed berry salsa spiked with lime and jalapeño. It’s a 30 minute meal no one will forget.

Salmon with berry salsa on a sheet pan

It just feels right to pair up fish and salsa

It provides a never-ending kaleidoscope of recipes in our house as I change up the type of fish, or the ingredients in my salsas. I admit it, I have a thing for fish and salsa, but there are worse obsessions…I think it’s the best combination, especially in the warmer weather, and I can’t think of a more resplendent meal for spring than this salmon with fresh berries…until, of course, I come up with my next iteration. But for now I’m all about this gorgeous meal.

Roasted Salmon with Berry Salsa on parchment paper

Once berries start coming into season I go crazy thinking up ways to use them, and I thought it would be fun to use a mix of berries for the salsa…I often limit myself to one type of fruit like I did with my Whitefish with Cherry Salsa, or my Salmon with Kiwi Salsa. Then again, sometimes I let loose ~ my Spicy Fruit Salsa is a good example, that had a little bit of everything in it!

I mix together the berries while the salmon cooks and that makes this a 25 minute meal!

Berry Salsa in a white bowl

The basic Mexican flavors work so well in salsa I rarely see the need to change them up, and that makes it easy to experiment with new combinations of fruit:

Basic formula for a fruit salsa ~

  • fresh lime juice
  • minced jalapeño (leave the seeds in for more heat)
  • finely minced red onion 
  • chopped fresh cilantro (you could add some fresh mint)
  • Chop your fruit, which must be ripe, into small, even pieces. You can leave small berries whole, but cut or dice larger ones.
  • Don’t make it too far in advance, the fruit will start to break down soon after cutting.
Making a mixed berry salsa

You can make a dramatic presentation using a side of salmon. You can find them at Costco, fish mongers, or you can order them if you have a fish counter at your local market. They make a great dish for company because it’s no harder to roast a side of salmon as it is to do an individual fillet, and as long as you have your oven pre-heated, you can throw it in 30 minutes before you want to eat.

What is a side of salmon

  • a side of salmon is another name for a whole fish that has been prepared for cooking. The head and tail have been trimmed, it’s been filleted, and ready to cook.
  • A side of salmon usually weighs from 2-4 lbs in the market, so you can use it for meal prep, or to serve a large family or guests. Allow 1/4 to 1/3 pound per person.

How to cook a side of salmon

  • A side of salmon cooks in exactly the same way you’d cook a smaller cut of fish.
  • Because of its size you’ll lay it out on a baking sheet, skin side down.
  • Keep it whole for the best presentation, but you can also slice it into serving pieces with a sharp knife before cooking. It will not slice as cleaning after cooking, so if that’s important to you, you can do it while the fish is raw.
  • Brush with olive oil, season with salt, and lemon juice.
  • Cook in a preheated 400F oven for about 20-30 minutes, just until the fish flakes with a fork.
a whole side of salmon topped with mixed berry salsa

The diced strawberries give up their juices that mingle with the lime and jalapeño, while the other berries can remain whole to look pretty. If your blackberries are large, you’ll cut them in half.

Try the salsa with grilled chicken, pork tenderloin, or steak, too. Top fish tacos, spoon it over a salad, or serve as a side fruit salad. The stuff is too good to have only one way.

Roasted salmon topped with berry salsa

Should I buy wild or farmed salmon?

That’s definitely the question of the day, and it’s on my mind every time I visit my favorite fish counter. I think this article  explains the dilemma well, if you’re interested.

  • Wild salmon is the gold standard of salmon. It’s just that: wild, natural, healthy. It’s also pricy and sometimes hard to find.
  • Farmed salmon is salmon that has been raised in pens, and is more affordable, but the problem is that those conditions can (not always!) lead to problems like contamination, disease, and unhealthy conditions for the fish, and therefore for us.
  • To add to the confusion, some wild caught salmon is caught in polluted waters. (I know, right? How complicated is this going to get?)
  • Some stores like Whole Foods are working to insure that their farmed salmon comes from reputable farms. I highly recommend talking with the guy/gal behind the fish counter to learn more.
  • Last word: buy wild when you can, I think it’s better to eat less, but better, fish. Your farmed fish, while cheaper, probably did not enjoy a good life, and if that’s a concern for you, I would avoid it. Eat vegetarian for one more night a week, and splurge on wild caught when you can. But be aware that farming practices are getting better all the time.
Cutting into a salmon with berry salsa

Bon appétit!

Roasted salmon topped with berry salsa
4.41 from 10 votes

Salmon with Berry Salsa

Salmon with Berry Salsa combines a succulent side of salmon, simply roasted with olive oil, lemon, and salt, with a juicy tumble of mixed berry salsa spiked with jalapeño for some excitement.
Course Dinner Recipes
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Yield 6 servings
Author Sue Moran



  • 1/2 cup diced strawberries
  • 1/2 cup blueberries
  • 1/2 cup blackberries halve if large
  • 1/2 cup raspberries
  • 1 Tbsp finely chopped cilantro
  • 1/2 to 1 whole jalapeño finely diced
  • juice of 1 lime


  • 1 1/3 to 1 1/2 pound salmon fillet
  • 1 lemon thinly sliced
  • olive oil
  • salt


  • Preheat the oven to 400F
  • Mix the salsa ingredients together and chill. Don’t make this too far in advance, the fruit will start to break down.
  • Put the salmon fillet on a baking sheet. You can line it with foil or parchment paper, that’s optional. Tuck the lemon slices under the fish, along the outside edge. Brush with olive oil, and lightly season with salt.
  • make sure your oven has reached 400F, then bake the fish for 20 -25 minutes, just until it’s done through and flakes easily with a fork.
  • Serve the fish with the salsa tumbled down the center.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Thanks for pinning!

Salmon topped with berry salsa.

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    Please rate this recipe!

  • Reply
    Mary Ann
    April 20, 2019 at 11:51 am

    Hi! Can’t wait to try this salmon recipe ! 2 things:
    1st, the “printed” recipe omits the jalapeño…..
    2nd, here in Texas, asking the fish market if there’s any in the freezer is our preference. They receive the fish frozen anyway….
    Looking forward to following you.

    • Reply
      April 20, 2019 at 2:53 pm

      Several people have mentioned getting their wild salmon frozen, and that’s really smart. And I added the jalapeño 🙂

  • Reply
    April 19, 2019 at 8:06 pm

    Salmon is an absolute favourite….so GOOD with those fresh berries.

  • Reply
    Susan Cavalieri
    April 19, 2019 at 7:50 pm

    Hi Sue! I was wondering, do you think this would still be good without the jalapeño? Due to some medical things here, we can’t do hot/spicy. But those berries look so delicious. We love all your other salmon dishes…the mediterranean one being a current favorite!! Thank you!

  • Reply
    Chris Scheuer
    April 19, 2019 at 12:34 pm

    This is a pretty (actually prettier) than a picture and looks so delicious! A perfect way to celebrate Spring! I have been getting fantastic farm raised salmon (from Norway) at Whole Foods. I served it last week to a friend who is a CIA graduate and she said “where did you get this wild salmon?” I felt like that was an amazing compliment for this farm-raised salmon!

    • Reply
      April 19, 2019 at 12:53 pm

      I’m sure it was also a compliment to your awesome cooking, Chris!

  • Reply
    Kirsten Petersen
    April 19, 2019 at 7:42 am

    Like Tricia, I am also following the debate. Costco had an article explaining where their salmon comes from: Large penned areas in the ocean off Norway. They still cannot travel as is their nature, but have clean waters and lots of it. I love your Salmon recipe for Easter. New ways of joining family in heath is always welcomed. Thank you for sharing your passion with us!! Happy Easter!!

    • Reply
      April 19, 2019 at 7:44 am

      I’ve been following the Norwegian salmon story, it sounds promising! Happy Easter to you and your family Kirsten!

  • Reply
    April 19, 2019 at 7:27 am

    Thanks for all the great information about the wild vs. farmed debate. I like to buy wild and often find the better deal in the freezer section. This combination of fruit salsa and salmon must be fantastic Sue. The pop of flavor from the berries the buttery rich salmon are a match made in heaven! Pinned

    • Reply
      April 19, 2019 at 7:45 am

      That’s a great point about finding wild salmon in the freezer, thanks Tricia 🙂

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