Grilled Salmon with Charred Tomato Salsa

Becky Luigart-Stayner; Jan Gautro

This dish is most flavorful when prepared with wild Pacific salmon, which is redder in color than its milder Atlantic cousin. For a more exotic dish, pair the salmon with Mango-Coconut Salsa.

Yield: 6 servings (serving size: 1 fillet and about 2 tablespoons salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 43%
  • Fat: 14.9g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 3.4g
  • Protein: 37g
  • Carbohydrate: 5g
  • Fiber: 1.6g
  • Cholesterol: 87mg
  • Iron: 1.7mg
  • Sodium: 279mg
  • Calcium: 36mg


  • 4 tomatoes (about 1/2 pound)
  • 2 jalapeño peppers
  • 2 poblano chiles
  • 1 small onion, peeled
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 (6-ounce) salmon fillets
  • Fresh thyme (optional)


  1. Preheat broiler.
  2. Place first 4 ingredients on a broiler pan, and broil 10 minutes or until tomatoes are tender and onion is slightly blackened. Cool 5 minutes.
  3. Core tomatoes; discard cores. Coarsely chop tomatoes, peppers, chiles, and onion; place in a bowl. Add cilantro, oil, salt, and black pepper; toss gently.
  4. Prepare grill.
  5. Place salmon, skin side down, on grill rack. Grill 10 minutes or until fish flakes easily when tested with a fork. Top with about 2 tablespoons salsa; garnish with thyme, if desired.
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