Grilled Salmon with Smoky Tomato Salsa

Grilled Salmon with Smoky Tomato Salsa Recipe
Photo: Photo: Randy Mayor; Styling: Jan Gautro

If you prefer a milder relish, remove seeds from the jalapeño before grilling.


4 servings (serving size: 1 fillet and about 1/2 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 336
Fat 18.6 g
Satfat 3.7 g
Monofat 6.6 g
Polyfat 6.8 g
Protein 34.7 g
Carbohydrate 6.2 g
Fiber 1.7 g
Cholesterol 100 mg
Iron 0.9 mg
Sodium 399 mg
Calcium 32 mg


The 5 ingredients:
4 (6-ounce) skinless salmon fillets
4 large plum tomatoes, halved
1 small red onion, cut into 1/2-inch slices
1 jalapeño pepper, halved
1 lime, divided


Prepare grill to medium-high heat. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness. Place tomatoes, onion, and jalapeño on grill rack coated with cooking spray; grill tomatoes, cut side down, 6 minutes. Turn; grill for 1 minute. Grill onion and jalapeño for 6 minutes on each side or until lightly browned. Remove from grill, and cool slightly. Coarsely chop tomatoes and onion; finely chop jalapeño. Combine tomatoes, onion, jalapeño, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and juice from 1/2 lime. Serve salsa over fish. Garnish with lime wedges.

Mary Drennen Ankar,

Cooking Light

September 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note