Salmon With Salsa Fresca
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, cored and diced
- ½large white onion, peeled and minced
- ¼habanero or jalapeño chili, stemmed, seeded and minced, or to taste
- ½cup roughly chopped cilantro or flat-leaf parsley leaves
- Juice of 1 or 2 limes, to taste
- Freshly ground pepper and salt to taste
- 1salmon fillet, about 1½ pounds, preferably with skin on
- 2tablespoons neutral oil, like corn or canola
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
383 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 36 grams protein; 601 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
- Step 2
Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
- Step 3
Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
- Step 4
If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.
Private Notes
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Cooking Notes
Tim King
A nice, fast recipe to be sure, but some adjustments might help. First, a habanero will overwhelm the salmon - we stuck with the jalapeño and the salsa was delicious. (Make extra for other uses, as others suggest.) Also, a 500 degree oven for 10 minutes seems destined to take the flesh to medium or worse. Six minutes was enough to take the meat to 125 degrees or medium rare. (It really would be helpful if the food writers here included target temperatures for the finished dishes.)
quaasam
Excellent. Quick and elegant option for a dinner party. You can grill salmon on grill pan ahead and serve it at room temperature. No harm.
Roasted potatoes and grilled asparagus are great side dishes. A winner within 1 hours works. Recommend.
Lynne
Not only is it Salmon season it is Vidalia onion season as well. And there is nothing better than the Salsa Fresca made with Vidalia's. We have an order to the Universe when we make Salsa it helps to get the juices running so you don't have a wait time and because my mom said so ha ha. 1. Chopped VIdalia's bottom of bowl, sprinkle a little salt 2. Chopped Jalalpeno next 3. Chopped Tomatoes, do not stir 4. Lime or lemon juice, the rest of salt to test a lil pepper, 5. Gently stir!
Jean Oppermann
I prefer to use Serrano chilies in my Pico de Gallo. Use Jalapeno's if you don't like much heat. Habaneros can be crazy hot. Serranos are perfect. In fact I could eat this stuff every day. It's great with tortilla chips, preferably the thick ones or in beans or spicy chicken soup. Also put it in a hot skillet with a little olive oil and butter in the morning sauce for 4-5 minutes and add eggs, serve with warm tortillas. Delicious!
Figaro
Place salmon fillets skin side down on a sheet covered in aluminum foil. Broil salmon close to element for 6 minutes. Remove from broiler; let sit a few minutes. Slip a thin spatula between salmon and skin; it will come away clean and all you need do is wad up the foil and throw it out. This works every single time. It's the only way I do salmon other than poaching. You can add whatever topping, sauce it first or after cooking.
Stephen
Very good, but 10 minutes in a 500-degree oven will take the salmon beyond medium rare. I actually did cook the fish for 10 minutes and wound up with medium, which is what I prefer. (I know, I know, that makes be a culinary troglodyte.) Save a lime wedge for each serving. The final product needs it.
Fran
Also excellent with mango salsa, especially for diners who can't handle tomatoes.
Lisa
I think I made too much salsa! That's ok, as I will serve it with many other things, assuming it holds for a while in the refrigerator. Very tasty dish. I served it with roasted potatoes (zatar, cayenne, and paprika, and grilled baby eggplants I had on hand.
Josy
Added pineapple to the salsa. Yummy meal.
Rick Jackson
Didn’t have tomatoes so used Fratelli Carli tomato/basil pasta sauce (ca. 3 teaspoons). Added Chinese rice vinegar along with chopped Vedalia onion, basil, rosemary, young mint, cilantro leaves, jalapeño, red pepper flakes, and nasturtium leaves. Following another NYTimes recipe, grilled sockeye salmon fillets that had been seasoned with black pepper and salt on a bed of kale, skin-side down for 5 minutes before turning. Result was super!
Mike
Super easy way to grill salmon, and oh so delicious. I’ve made this twice, once with salsa as described and once with mango salsa. Both delicious. A nice light meal on this warm summer night - first outdoor meal of the season! Thank you for the recipe!
Judy
So easy, so fresh, so delicious! Grilled some asparagus as a side, perfect Summer meal!
Jenny
Added 1 finely diced shallot (instead of white onion) Smaller dice tomatoes is better, easier to get on your fork with the fish! Tasted very fresh but also a bit raw - Try adding a little oil, vinegar (and less lime juice when adding vinegar) like with mango/pineapple salsa...
Marisa
Absolutely delicious. I used a grill pan on the stove top and it turned out perfectly.
Anne
Insanely delicious ridiculously easy! I only had a poblano on hand, so the salsa was mild but still a great companion. And I love that method for cooking the salmon. Thank you!
quaasam
Did it again. As always delicious. NYT has so many great ideas that sometimes takes me 2 years to redo the recipe.
Es
Salsa is excellent and can be used for so many things. I made it a couple of hours ahead and it was fine and it was a super accompaniment to a simply grilled salmon.
Fran
Also excellent with mango salsa, especially for diners who can't handle tomatoes.
northernweyr
If it's Alaska salmon and skin on, you HOPE the skin will stick to the grill; saves on labor trying to peel it off after cooking. Also, a really good olive oil works better on this fish than a neutral. The fish is more strongly flavored than Atlantic salmon.
Lisa
I think I made too much salsa! That's ok, as I will serve it with many other things, assuming it holds for a while in the refrigerator. Very tasty dish. I served it with roasted potatoes (zatar, cayenne, and paprika, and grilled baby eggplants I had on hand.
Lisa
Baked the salmon at 425, and got great results. The while onion makes the difference in the fresh salsa--a fresh clean flavor. Sweet or yellow onion would not compare.
Lynne
Not only is it Salmon season it is Vidalia onion season as well. And there is nothing better than the Salsa Fresca made with Vidalia's. We have an order to the Universe when we make Salsa it helps to get the juices running so you don't have a wait time and because my mom said so ha ha. 1. Chopped VIdalia's bottom of bowl, sprinkle a little salt 2. Chopped Jalalpeno next 3. Chopped Tomatoes, do not stir 4. Lime or lemon juice, the rest of salt to test a lil pepper, 5. Gently stir!
Stephen
Very good, but 10 minutes in a 500-degree oven will take the salmon beyond medium rare. I actually did cook the fish for 10 minutes and wound up with medium, which is what I prefer. (I know, I know, that makes be a culinary troglodyte.) Save a lime wedge for each serving. The final product needs it.
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