Salmon with Strawberry Salsa is a simple 30 minute meal that never fails to get gasps from the table. Better start practicing your humble face now.
sweet juicy strawberry salsa goes so well with salmon
A side of salmon with strawberry salsa is the perfect spring and summer meal ~ on the grill or in the oven, this healthy meal is a match made in heaven! I love the combination of sweet and heat in the salsa, not only how the flavors mingle, but the contrast in temperature between the cool salsa and the hot salmon. It’s a lovely and unexpected combination that just works.
Check out my other seafood recipes with salsa
what you’ll need for salmon with strawberry salsa
- I use a large fillet, or ‘side’ of salmon for this dish. You can also use smaller pieces if you like. I generally allow about 1/3 pound of salmon per person, so my 2 pound side will serve 6.
- fresh strawberries
- you only need a handful of ripe berries for this dish!
- red onion
- optional but remember jalapeños aren’t super hot, they give a gentle heat to this salsa which is really wonderful.
- olive oil
The easy way to cook salmon perfectly every time
This is the way I cook salmon 90% of the time. It’s easy and mess free, and the salmon comes out perfectly cooked every time.
- Be sure to preheat that oven, you want it nice and hot when the fish goes in.
- Put the salmon in a shallow baking dish or on a baking sheet, skin side down.
- Brush with olive oil or dot with butter. Season with salt. Top with thin slices of lemon. (You can also tuck the slices under the fish if you like)
- Bake at 400F for 20-25 minutes, or until fish flakes easily with a fork. Thicker pieces can take slightly longer.
I love love love my Alligator Chopper
While the salmon is cooking I make my salsa. The alligator chopper is the best tool for summer salads and salsas that require a lot of fine chopping. Once you use this tool you’ll wonder where it’s been all your life. I use the smaller grid to chop the jalapeños and onions into a fine mince, and then swap out for the larger size for the strawberries. The result is so satisfyingly even and fine. If you have a touch of OCD when you chop fruits and veggies, you’ll love it. It makes this salmon with strawberry salsa a work of art!
We heart salmon!
Salmon with Strawberry Salsa
- Preheat your oven to 400F
- Put the salmon on a baking sheet. Slice 2 limes in very thin slices and tuck under the salmon, all the way around.
- Brush the salmon generously with olive oil and season with salt. Cook for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. The exact time is going to depend on how thick your fish is. I run it under the broiler for the last few minutes to get some browning, if necessary.
- While the salmon roasts you can make the salsa. Combine the ingredients in a bowl and toss. Taste to adjust any of the ingredients. Note: don't make the salsa too far in advance or the berries will start to degrade.
- Top the salmon with the salsa and serve.
- Chopped Asparagus Salad
- Mediterranean Bean Salad
- Snap Pea Salad
- Mediterranean artichoke salad
- Cantaloupe and Mango Salad
- Marinated Tomato Salad
- Watermelon and Couscous Salad
- Preheat your grill to medium-high heat.
- Brush the salmon with olive oil and season with salt.
- Place the salmon, skin side down, directly on the grill grates (or on a piece of oiled heavy duty foil or a greased grill pan if you’re concerned about sticking.)
- Grill the salmon for 10-12 minutes, or until it is cooked through and flakes easily with a fork. There’s no need to flip it.
- Carefully remove the salmon from the grill using a large spatula or two smaller ones.