Salmon With Salsa Fresca
When summer’s bounty brings ripe, juicy tomatoes, this Salmon with Salsa Fresca is a celebration of vibrant, fresh flavors. Mexican-style salsa fresca—bursting with tomatoes, onion, chili, cilantro, and lime—pairs perfectly with the richness of wild salmon.
This versatile recipe works beautifully with halibut or swordfish, whether grilled, broiled, or roasted. The salsa, simple yet bold, benefits from a brief rest to let the flavors meld, making each bite irresistibly fresh and zesty.
Whether you’re hosting a dinner party or craving a healthy, flavorful meal, this dish delivers. Its ease of preparation and unforgettable taste make it a standout recipe you’ll return to all season long.
Salmon with Salsa Fresca: Ingredients That Shine
- Wild Salmon Fillet: The star of the dish, its rich, buttery flavor pairs perfectly with the vibrant salsa, creating a harmony of fresh and bold notes.
- Ripe Tomatoes: Bursting with summer sweetness, they form the juicy, colorful base of the salsa fresca.
- White Onion: Adds a crisp, sharp bite that enhances the salsa’s brightness and balance.
- Chili Pepper: A touch of heat elevates the dish, bringing a hint of spice to complement the salmon.
- Fresh Cilantro: Infuses the salsa with an herbaceous, citrusy depth that ties the ingredients together.
- Lime Juice: Zesty and refreshing, it sharpens the flavors while adding a lively tang to every bite.
Recipe Tips
- Let the Salsa Fresca Rest: After mixing the salsa, allow it to sit for 15–30 minutes. This resting time lets the tomatoes release their juices and melds the flavors of the onion, chili, cilantro, and lime into a vibrant topping. Avoid letting it sit too long, as the salsa may become watery.
- Choose the Right Salmon: Opt for wild salmon when possible—it’s richer in flavor and pairs wonderfully with the zesty salsa. Keep the skin on during cooking to retain moisture and achieve a crispy texture, but don’t worry if it sticks to the grill or pan.
- Master the Cooking Temperature: Whether grilling or roasting, medium-rare is ideal for salmon. Aim for an internal temperature of 125°F (52°C). Overcooking can dry out the fish, so keep an eye on the clock and test for doneness with a gentle press—it should flake slightly.
What to Serve with Salmon with Salsa Fresca
- Mexican Rice or Cilantro-Lime Rice: Fluffy rice infused with lime and cilantro complements the bright, tangy salsa while adding a satisfying, hearty base to the meal.
- Grilled Vegetables: Charred zucchini, bell peppers, or asparagus provide a smoky, earthy contrast to the salmon’s richness and the salsa’s freshness.
- Tortillas or Crusty Bread: Warm tortillas or slices of crusty bread are perfect for scooping up the salsa and juices, making each bite more enjoyable.
FAQ
- Can I use frozen salmon?
Yes, frozen salmon works well if fresh isn’t available. Thaw it completely and pat it dry before cooking for the best texture. - Can I make the salsa ahead of time?
You can prepare the salsa up to an hour before serving. Beyond that, the tomatoes may lose their texture and become overly watery. - What’s a good substitute for cilantro?
If you’re not a fan of cilantro, flat-leaf parsley works well, offering a milder herbal flavor that still complements the salsa. - Is this dish spicy?
The level of heat depends on the chili you use. For a milder flavor, opt for jalapeño and remove the seeds. For extra heat, go with habanero.
Salmon With Salsa Fresca
This versatile recipe works beautifully with halibut or swordfish, whether grilled, broiled, or roasted. The salsa, simple yet bold, benefits from a brief rest to let the flavors meld, making each bite irresistibly fresh and zesty.
Ingredients
- 1 salmon fillet approximately 1½ pounds, preferably with the skin intact
- 2 large ripe tomatoes or 3–4 ripe plum tomatoes cored and finely diced
- ½ large white onion peeled and finely minced
- ¼ habanero or jalapeño chili deseeded, stemmed, and minced (adjust to taste)
- ½ cup fresh cilantro leaves or flat-leaf parsley roughly chopped
- Juice of 1–2 limes adjusted to preference
- Salt and freshly ground pepper to taste
- 2 tablespoons neutral oil such as canola or corn
Instructions
- Step 1
- Preheat a charcoal or gas grill to a moderate heat level, ensuring the rack is positioned about 4 inches from the heat source. Alternatively, preheat your oven to 500°F (260°C).
- Step 2
- In a mixing bowl, combine the diced tomatoes, minced onion, chili, cilantro, lime juice, and a pinch of salt. Stir to incorporate and set aside, allowing the flavors to meld.
- Step 3
- Season the salmon fillet with salt and pepper. For grilling, lightly coat the fish with a small amount of oil. Place the salmon on the grill, skin side down, and cook for 4–5 minutes before turning it over. Continue cooking for an additional 3 minutes, or until the salmon reaches medium-rare doneness.
- Step 4
- If roasting, heat a nonstick skillet over high heat for about a minute. Add the neutral oil, followed by the salmon, skin side up. Sear the fillet for one minute, then transfer the skillet to the preheated oven. Roast for approximately 10 minutes, or until the fish reaches medium-rare. Let the salmon rest briefly before removing the skin. Flip the fillet and serve, accompanied by the prepared salsa fresca.
