Grilled Salmon and Tomato Salsa
Here is a recipe for Grilled Salmon and Tomato Salsa: a quick, easy and refreshing! I first marinated the salmon with a smoked paprika and cumin marinade which makes the salmon fillets full of flavor.
For the tomato salsa, I added jalapeño pickles to spice up the salsa without being too hot. Served with rice, this Grilled Salmon and Tomato Salsa provides a balanced and healthy meal.
How to marinade grilled salmon
What makes this recipe so special is marinating the salmon before cooking it.
I made one of my favorite marinades is a marinade made with olive oil, paprika, cumin, smoked paprika andgarlic powder. This marinade itself already gives a smoky and roasted note thanks to the smoked paprika. I love this marinade and it also works well with chicken or tofu.
Then, simply place the salmon in a baking dish, skin side down. Do not forget to grease the bottom of the dish with olive oil so that the fish does not stick. Cooking time varies depending on the size of the salmon, but for standard fillets, allow 20 minutes cooking time at 200°C.
More salmon recipes
- Healthy Cucumber and Salmon Toast
- One-Pan Salmon with Green Asparagus
- Smoked Salmon with Baked Potatoes
- Salmon sashimi with mustard sauce
Grilled Salmon and Tomato Salsa Recipe
For 2 portions you need the following ingredients.
Ingredients
For the grilled salmon
- 2 salmon fillets
- 4 tablespoons of olive oil
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon garlic powder
- 1 teaspoon of smoked paprika
- Salt
For the tomato salsa
- 2 tomatoes
- 1/4 cucumber
- 1/2 red onion
- 2 tablespoons of pickled jalapeños
- 1 lime
- Basil or coriander
- Salt
Are you missing an ingredient? Here are some tips on how to substitute certain ingredients.
Preparation
In a small bowl, combine olive oil, paprika, cumin, garlic powder and smoked paprika.
Place salmon fillets skin side down in a dish. Salt the fillets, then pour the marinade over them. Let marinate for 15 minutes to 1 hour. Then bake them in the oven for 20 minutes at 200°C (fan oven).
Cut the tomatoes and cucumber into small cubes. Cut the red onion finelly. Cut the jalapeños into fine pickles. Mix everything together in a bowl. Add lime juice, basil or cilantro. Salt and mix well.
Serve the cooked salmon fillets over basmati rice and add the salsa on top.
Frequently Asked Questions
As with every blog post, here are some tips for substituting ingredients in this recipe:
- Salmon: You can replace the salmon fillets with chicken breast, turkey breast or tofu cubes for a vegan version.
- Smoked paprika: You can replace the smoked paprika with chili pepper. However, as its name suggests, smoked paprika adds a smoky touch that goes perfectly with grilled salmon.
- Garlic powder: You can substitute fresh garlic for garlic powder.
- Red onion: You can replace red onion with white or spring onions.
- Pickled jalapeños: Pickled jalapeños are less spicy than fresh jalapeños but also add some acidity because they are pickled. Here in Europe, you can find them in supermarkets in the Mexican specialties section.
- Basil or cilantro: For fans of cilantro, tomato salsa is ideal with cilantro. If you don’t like cilantro, basil or parsley work well too.
How long does this Grilled Salmon and Tomato Salsa last?
This Grilled Salmon and Tomato Salsa can be stored in the refrigerator for 24 hours after cooking.
Can I freeze this recipe?
You can freeze the salmon and rice. However, tomato salsa cannot be frozen.
Can I make a vegan version?
This recipe is easily adapted to a vegan version. To do this, replace the salmon with tofu or seiten, a plant-based substitute made from wheat gluten.
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Grilled Salmon and Tomato Salsa
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Ingredients
For the grilled salmon
- 2 salmon fillets
- 4 tablespoons of olive oil
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon garlic powder
- 1 teaspoon of smoked paprika
- Salt
For the tomato salsa
- 2 tomatoes
- 1/4 cucumber
- 1/2 red onion
- 2 tablespoons of pickled jalapeños
- 1 lime
- Basil or coriander
- Salt
Instructions
- In a small bowl, combine olive oil, paprika, cumin, garlic powder and smoked paprika.
- Place salmon fillets skin side down in a dish. Salt the fillets, then pour the marinade over them. Let marinate for 15 minutes to 1 hour. Then bake them in the oven for 20 minutes at 200°C (fan oven).
- Cut the tomatoes and cucumber into small cubes. Cut the red onion finelly. Cut the jalapeños into fine pickles. Mix everything together in a bowl. Add lime juice, basil or cilantro. Salt and mix well.
- Serve the cooked salmon fillets over basmati rice and add the salsa on top.
