Savory Summer Salmon and Refreshing Relish Recipe

Total Time
55mins
Prep 45 mins
Cook 10 mins

Speaks for itself ;) Perfect for a summer meal - you can also grill the salmon if you prefer.

Ingredients Nutrition

Directions

  1. For relish:.
  2. Combine the tomatoes, green onions, bell pepper, cucumber, cilantro, orange juice, vinegar and oil and stir. Season to taste with salt, pepper and sugar. Refrigerate until needed.
  3. For salmon:.
  4. In a small bowl, combine the brown sugar, pepper, paprika, chile powder, salt and garlic powder.
  5. Coat the tops (flesh side) of the salmon fillets evenly with the spice mixture. Refrigerate the salmon for at least 30 minutes and up to 4 hours.
  6. Preheat the oven to 450°F Heat a large, ovenproof sauté pan over medium-high heat. Add the canola oil and heat through.
  7. Place the salmon, skin-side down, in the sauté pan. Cook until the skin is crisp, approximately 2 to 3 minutes.
  8. Transfer the pan to the oven and cook until desired, about 5 to 6 minutes for medium, about 6 to 8 minutes for medium well.
  9. Spoon relish over each fillet and serve immediately.
Most Helpful

5 5

What a great way to fix salmon! The "coolness" of the relish complemented the bit of heat on the salmon perfectly! I grilled my salmon on the BBQ, so it had a bit of smokiness to it also. I think the rub and salsa would also work with halibut, and chicken breasts. Made for ZWT 7.

5 5

I'm pretty sure I could eat that relish on everything! It would make a wonderful change from regular salsa! I did sub red bell for the yellow and balsamic vinegar for the wine vinegar because that's what I had, and I tossed in some minced red onion in addition to the green onion. This is wonderful stuff. I really enjoyed the orange juice. The salmon was also very good and flavorful. I let it rest with the rub for 4 hours and then simply popped it under the broiler as I thought it would really make the brown sugar into a perfect glaze...and it did! Definitely a keeper!

5 5

this fish is great, even though I skipped some of the seaoning -- out of paprika and brown sugar (used white sugar) and used only 1/2 tsp of chili powder. I cooked the fish in a grill pan on top of the stove and turned out great!Thanks for sharing!