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Baked or BBQed Salmon with Tomato-Lime Salsa

Sweet and tangy sour flavors of honey, tomato, and lime combine nicely in this simple, summery Salmon dish.

This recipe is originally a baked dish, but you could barbecue it in a covered grill, which would add a nice smoky touch. Just be sure you use a hot fire, a seriously ovenproof dish, and a cover on the grill.

There is a real difference between barbecuing and grilling. Barbecue is food cooked over indirect heat (i.e., food placed to the side of the coals) on a covered grill. In contrast, grilling means cooking directly over the coals, usually uncovered.

The origin of the term barbecue remains unclear, but it almost certainly stems from a native Caribbean word. Here's what Wikipedia offers:

“…barbecue derives ultimately from the word barabicu found in the language of the Taíno people of the Caribbean. The word translates as sacred fire pit and... describes a grill for cooking meat, consisting of a wooden platform resting on sticks.”

Baked or BBQed Salmon with Tomato-Lime Salsa

We adapted this recipe from Weight Watchers, adding bit of cayenne for heat and substituting some of their ingredients with more authentically Mexican-style ingredients: garlic replaces pickled ginger in the marinade, and cilantro replaces chives in the salsa.

Serves 2

2 (6 oz each) wild Alaskan Salmon fillets

1 tablespoon warmed, light raw honey (e.g., orange blossom, clover)
Juice and zest of 1 lime
1 teaspoon ground organic coriander seed
1 teaspoon finely chopped fresh garlic
1/2 teaspoon organic cayenne (optional)
Pinch of sea salt and organic black pepper

4 ripe tomatoes
4 thin slices red or green chili pepper (e.g., jalapeño, Serrano, poblano)
1 tablespoon finely chopped fresh cilantro
Juice and zest of 1 lime
Sea salt and organic black pepper

  • Preheat the oven to 400 F (200 C). Or, preheat a barbecue grill.
  • Make the salsa by skinning the tomatoes, placing them in boiling water for 10 seconds, then transferring them immediately to a bowl of iced water. Peel away the skin, cut in half and remove the seeds with a teaspoon. Chop the flesh into dice and mix with the other salsa ingredients. Set aside.

  • Place the Salmon fillets in an ovenproof dish and season each fillet on both sides with salt and black pepper. Combine the marinade ingredients and pour over each fillet. Bake (or barbecue, covered) for 8‒10 minutes, until just cooked.

  • Serve the Salmon hot from the oven or grill with the salsa (on top or on the side).

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