Salmon with Salsa

    1 hour 10 min

    Baked salmon is served with a salsa made from lime juice, olive oil, shallots, pineapple, tomatoes and basil. An exceptionally colourful and flavoursome summer dish.

    100 people made this

    Serves: 4 

    • 4 tablespoons fresh lime juice
    • 4 tablespoons extra virgin olive oil
    • 2 tablespoons soy sauce
    • 3 tablespoons chopped shallots
    • 1 teaspoon sugar
    • 125g pineapple, diced
    • 2 large plum tomatoes, diced
    • 4 tablespoons chopped fresh basil
    • salt and pepper to taste
    • 4 (175g) fillets salmon
    • 125ml chicken stock
    • lemon pepper to taste

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat oven to 190 C / Gas 5.
    2. Whisk together lime juice, olive oil, soy sauce, shallots and sugar. Stir in the pineapple, tomatoes and basil. Season with salt and pepper. Cover and refrigerate. Remove from refrigerator 10 to 15 minutes before serving.
    3. Place salmon in a 23x33cm or similar sized baking dish. Pour chicken stock over the top and sprinkle with lemon pepper.
    4. Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.

    Lemon pepper

    If unavaiable at your local supermarket, you can purchase lemon pepper online.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (76)


    As the submitter of this recipe I wanted to comment that although many people who have reviewed the recipe have chosen to bake the salmon with the salsa, the recipe does not intend for it to be prepared this way. The salsa is meant to be served as a condiment to the baked salmon. It should be refrigerated and allowed to sit out just a few minutes before serving. Just wanted to clarify for those who are considering trying the dish. Thanks!  -  15 Sep 2007  (Review from Allrecipes US | Canada)


    Refreshing and delicious would be the best description for this dish. It is a perfect summer meal not only because it takes advantage of ingredients at their peak, but when it is hot and humid, the last place one wants to be is cooking over a hot stove. Just a few suggestions/minor changes: 1) DON’T cook the salsa with the fish. The coolness of the salsa makes a nice compliment to the warm fish. 2) Do make more of the salsa. It’s good. 3) I add a bit more broth than suggested. The first time I made this recipe, all the broth evaporated and the fish stuck to the bottom of the pan (I also prefer to use vegetable broth, but that is a taste preference.) 4) The lemon pepper isn’t enough; we add more seasonings to give the fish extra flavor. Oregano leaves are a must and – depending on my mood – cayenne pepper/red pepper flakes (for a little oomph) or cinnamon (for sweetness). I usually serve this recipe with mashed sweet potatoes (they add some substance to the meal, but still keep it semi-healthy), but asparagus, an avocado salad or Waldorf salad would all be good accompaniments.  -  02 Jun 2008  (Review from Allrecipes US | Canada)


    this was a excellent seafood recipe. I only changed on thing I cooked the salsa with the salmon and it came out beautiful.  -  22 Oct 2005  (Review from Allrecipes US | Canada)