Salmon With Salsa Fresca Recipe (2024)

A nice, fast recipe to be sure, but some adjustments might help. First, a habanero will overwhelm the salmon - we stuck with the jalapeño and the salsa was delicious. (Make extra for other uses, as others suggest.) Also, a 500 degree oven for 10 minutes seems destined to take the flesh to medium or worse. Six minutes was enough to take the meat to 125 degrees or medium rare. (It really would be helpful if the food writers here included target temperatures for the finished dishes.)

Excellent. Quick and elegant option for a dinner party. You can grill salmon on grill pan ahead and serve it at room temperature. No harm.
Roasted potatoes and grilled asparagus are great side dishes. A winner within 1 hours works. Recommend.

Not only is it Salmon season it is Vidalia onion season as well. And there is nothing better than the Salsa Fresca made with Vidalia's. We have an order to the Universe when we make Salsa it helps to get the juices running so you don't have a wait time and because my mom said so ha ha. 1. Chopped VIdalia's bottom of bowl, sprinkle a little salt 2. Chopped Jalalpeno next 3. Chopped Tomatoes, do not stir 4. Lime or lemon juice, the rest of salt to test a lil pepper, 5. Gently stir!

I prefer to use Serrano chilies in my Pico de Gallo. Use Jalapeno's if you don't like much heat. Habaneros can be crazy hot. Serranos are perfect. In fact I could eat this stuff every day. It's great with tortilla chips, preferably the thick ones or in beans or spicy chicken soup. Also put it in a hot skillet with a little olive oil and butter in the morning sauce for 4-5 minutes and add eggs, serve with warm tortillas. Delicious!

Place salmon fillets skin side down on a sheet covered in aluminum foil. Broil salmon close to element for 6 minutes. Remove from broiler; let sit a few minutes. Slip a thin spatula between salmon and skin; it will come away clean and all you need do is wad up the foil and throw it out. This works every single time. It's the only way I do salmon other than poaching. You can add whatever topping, sauce it first or after cooking.

Very good, but 10 minutes in a 500-degree oven will take the salmon beyond medium rare. I actually did cook the fish for 10 minutes and wound up with medium, which is what I prefer. (I know, I know, that makes be a culinary troglodyte.) Save a lime wedge for each serving. The final product needs it.

Also excellent with mango salsa, especially for diners who can't handle tomatoes.

I think I made too much salsa! That's ok, as I will serve it with many other things, assuming it holds for a while in the refrigerator. Very tasty dish. I served it with roasted potatoes (zatar, cayenne, and paprika, and grilled baby eggplants I had on hand.

Added pineapple to the salsa. Yummy meal.

Didn’t have tomatoes so used Fratelli Carli tomato/basil pasta sauce (ca. 3 teaspoons). Added Chinese rice vinegar along with chopped Vedalia onion, basil, rosemary, young mint, cilantro leaves, jalapeño, red pepper flakes, and nasturtium leaves. Following another NYTimes recipe, grilled sockeye salmon fillets that had been seasoned with black pepper and salt on a bed of kale, skin-side down for 5 minutes before turning. Result was super!

Super easy way to grill salmon, and oh so delicious. I’ve made this twice, once with salsa as described and once with mango salsa. Both delicious. A nice light meal on this warm summer night - first outdoor meal of the season! Thank you for the recipe!

So easy, so fresh, so delicious! Grilled some asparagus as a side, perfect Summer meal!

Added 1 finely diced shallot (instead of white onion)Smaller dice tomatoes is better, easier to get on your fork with the fish*tasted very fresh but also a bit raw - Try adding a little oil, vinegar (and less lime juice when adding vinegar) like with mango/pineapple salsa...

Absolutely delicious. I used a grill pan on the stove top and it turned out perfectly.

Insanely delicious ridiculously easy! I only had a poblano on hand, so the salsa was mild but still a great companion. And I love that method for cooking the salmon. Thank you!

Did it again. As always delicious. NYT has so many great ideas that sometimes takes me 2 years to redo the recipe.

Salsa is excellent and can be used for so many things. I made it a couple of hours ahead and it was fine and it was a super accompaniment to a simply grilled salmon.

Also excellent with mango salsa, especially for diners who can't handle tomatoes.

If it's Alaska salmon and skin on, you HOPE the skin will stick to the grill; saves on labor trying to peel it off after cooking. Also, a really good olive oil works better on this fish than a neutral. The fish is more strongly flavored than Atlantic salmon.

I think I made too much salsa! That's ok, as I will serve it with many other things, assuming it holds for a while in the refrigerator. Very tasty dish. I served it with roasted potatoes (zatar, cayenne, and paprika, and grilled baby eggplants I had on hand.

Baked the salmon at 425, and got great results. The while onion makes the difference in the fresh salsa--a fresh clean flavor. Sweet or yellow onion would not compare.

Not only is it Salmon season it is Vidalia onion season as well. And there is nothing better than the Salsa Fresca made with Vidalia's. We have an order to the Universe when we make Salsa it helps to get the juices running so you don't have a wait time and because my mom said so ha ha. 1. Chopped VIdalia's bottom of bowl, sprinkle a little salt 2. Chopped Jalalpeno next 3. Chopped Tomatoes, do not stir 4. Lime or lemon juice, the rest of salt to test a lil pepper, 5. Gently stir!

Very good, but 10 minutes in a 500-degree oven will take the salmon beyond medium rare. I actually did cook the fish for 10 minutes and wound up with medium, which is what I prefer. (I know, I know, that makes be a culinary troglodyte.) Save a lime wedge for each serving. The final product needs it.