Grilled Salmon With Salsa
Grilled Salmon with Salsa is a vibrant dish featuring tender salmon paired with a fresh, zesty salsa made from cucumbers, bell peppers, onions, and tomatoes. The combination of flavors and textures makes it perfect for summer gatherings or a healthy weeknight dinner.
Ingredients
- 4 salmon steaks, cut 1-inch thick ⓘ
- 1 medium cucumber, peeled, seeded and diced ⓘ
- 1 large red bell pepper, diced ⓘ
- 1 medium red onion, finely diced ⓘ
- 2 large ripe tomatoes, seeded and diced ⓘ
- 3 Tbsp. red wine vinegar ⓘ
- 1 Tbsp. Worcestershire sauce ⓘ
- 1 tsp. hot pepper sauce ⓘ
- 1 tsp. salt ⓘ
- 1/4 c. plus 2 Tbsp. olive oil ⓘ
Instructions
- Preheat the grill to medium-high heat.
- Brush the salmon steaks with 2 tablespoons of olive oil.
- Grill the salmon 4 to 6 inches from the hot coals.
- Turn the salmon once and cook for 6 to 8 minutes on each side, or until the fish flakes easily with a fork.
- Serve the grilled salmon with the salsa sauce.
- For the salsa, mix the diced cucumber, red bell pepper, red onion, and tomatoes in a bowl.
- Add the red wine vinegar, Worcestershire sauce, hot pepper sauce, salt, and remaining 1/4 cup of olive oil.
- Place 1/3 of the mixture in a blender or food processor and blend for 1 minute.
- Stir the blended mixture back into the remaining chopped vegetables.
Tips & Substitutions
For an extra flavor boost, marinate the salmon in olive oil, Worcestershire sauce, and hot pepper sauce for 30 minutes before grilling. You can substitute the red bell pepper with yellow or orange for a sweeter taste. If you prefer a milder salsa, remove the seeds from the hot pepper sauce or reduce the amount used.
Serving Suggestions
Serve the grilled salmon topped with the fresh salsa alongside a light salad or grilled vegetables for a complete meal. This dish pairs beautifully with Cheesy Oven Fried Fish for a seafood feast. Consider a side of quinoa or couscous to complement the flavors and add texture.
Storage & Reheating
To store leftovers, place the grilled salmon and salsa in airtight containers in the refrigerator. They will last for up to 3 days. When reheating, gently warm the salmon in the oven at a low temperature to prevent it from drying out, and serve the salsa fresh to maintain its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Salmon With Salsa contains roughly 529 calories, with 4g protein, 7g carbohydrates, and 53g fat. It is an excellent source of vitamin C (45% of the Daily Value). Note that it is relatively high in sodium, at 1852mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but ensure it's fully thawed before grilling. Place it in the refrigerator overnight to thaw safely. Cooking times may vary slightly, so check for doneness by testing if the fish flakes easily.
What can I substitute for red wine vinegar?
If you don't have red wine vinegar on hand, balsamic vinegar or apple cider vinegar can work as substitutes. They will impart slightly different flavors but will still complement the salsa well.
How can I make this recipe spicier?
To increase the heat, you can add more hot pepper sauce to the salsa or incorporate diced jalapeños or serrano peppers. Adjust the amount to suit your spice tolerance and taste preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).