Salmon with Fruit Salsa Recipe -
Salmon with Fruit Salsa Recipe
  • READY IN 55 mins

Salmon with Fruit Salsa

Recipe by  

"Baked salmon and fruit salsa with a spicy kick. Serve over rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
  3. Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
  4. In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 05, 2003

My husband said I should always make the salmon like this. The salsa is very good on the salmon and would probably be good on chicken or pork, which I will try in the future for variety. With the leftover salsa I found myself putting it on a ritz cracker as a snack.

Most Helpful Critical Review
Jan 30, 2009

My mistakes. Too hot salsa. I used lime instead of lemon. Bad idea!

Jun 20, 2006

The salsa could have benefitted from a little lime juice and snipped cilantro, but other than that, this was pretty good. Oh, I use the '10mins per inch thickness' for baking salmon, and it turned out perfectly. Thanks, Tawnea!

Jun 20, 2006

I didn't bake the salmon but prepared it in my stovetop smoker. The salsa was an excellent accompaniment! Added a little cilantro. Good recipe to use for grilled salmon.

Jan 20, 2010

AMAZING!!! this fruit salsa should be put on everything you make. incidentally - i put 1/4 cup of mango in the salsa, and only one garlic clove, and instead of 1/2 cup of pineapple juice, i just wrung out the pineapple over it. (i had hollowed it out for the most part by picking at it while i cooked)

Mar 05, 2005

Absolutely loved it!!! The salsa was so delicious- added extra jalapenos to one half and left the other half without because my brother can't stand spicy food. I prefered the spicier version. Definately will make again.

Jan 16, 2008

The salmon was definitely tasty and the baked limes added some aesthetic appeal. I added mango to the salsa, as I had some laying around. It was a nice addition. And I used Thai chilis, because you can't get jalepenos where I live (in Taiwan). I do have to say that the cold salsa seemed a little out of place with the fresh-from-the-oven salmon. It was also quite pepper heavy, which would be a turn-off for people who are undecided about peppers. I would also let the salsa sit in the fridge for an hour or two before serving, so the pepper essence can soak into the juice a bit more. I'll most likely make it/a close version of it again. Yum.

Dec 10, 2009

A very fresh and healthy tasting dish. I've made this twice now and the first time i was a little nervous of using 2 jalapeños because my mom really can't do spicy food so I only used one and absolutely no spice or heat could be tasted. The second time i used both jalapeños and its was MUCH better. The heat really wasn't much but it was just enough to give the dish a little zing. Will definitely be making this again!


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  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 25.9 g
  • 52%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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