Salmon with orange salsa

no further than this Salmon with Orange Salsa. It’s fresh, sweet, tangy, slightly spicy, and incredibly well-balanced. This dish features savory salmon paired with a bright, refreshing orange salsa, creating a delightful contrast suitable for any occasion.

The recipe is simple to prepare, and cooking the salmon is a breeze using the broiler method, which is hands-off and mess-free. The salmon is topped with a rustic salsa packed with fresh herbs, bright oranges, sweet cherry tomatoes, and creamy avocado. Whether you're hosting a gathering or enjoying a weeknight dinner, this recipe is sure to impress and can be prepared in less than 25 minutes. 

Salmon with Orange Salsa

Serves: 6 | Prep: 15 mins | Cook: 6-8 mins 

Ingredients:

• 1 tbsp. smoked paprika

• 1 ½ tsp. salt 

• 1 ½ tsp. dried thyme

• 1 ½ tsp. garlic powder

• 1 ½ tsp. onion powder

• 1 tsp. ground cayenne (adjust to taste – start with ½ tsp. if you prefer less heat)

• 1 tsp. ground black pepper

• 6 (4 to 8-oz. each) salmon or any white fish fillets, skin on or off (your preference)

• Optional: olive oil or melted ghee for brushing (or cooking spray)

• Lemon wedges for serving

Orange Salsa:

• 2 oranges, peeled, segmented, and chopped into ½ inch pieces

• 1 cup of halved cherry tomatoes or 2-3 Roma tomatoes, chopped

• 2 large green onions, sliced

• ⅔ cup cilantro, finely chopped

• ½ cup fresh dill, chopped

• 2 avocados, diced or ½ cups feta, crumbled

• ½ - 1 lemon, juiced

• salt

Instructions:

1. Prep the salsa: Cut the oranges in half crosswise and carefully peel them. Then remove the segments from the peel and chop them into ½-inch pieces. Prepare and add the tomatoes, green onions, cilantro, dill, and avocado (or feta) to a medium-sized mixing bowl. Season with salt and squeeze over the lemon juice. Gently mix to combine and set aside in the fridge until ready to serve.

2. In a small bowl, combine the smoked paprika, salt, thyme, garlic powder, onion powder, cayenne, and black pepper. Mix well and set aside.

3. Preheat your broiler on high (500°F). Position the oven rack in the middle. Line a baking sheet with foil for easy cleanup.

4. Optional: Lightly brush the salmon filets with olive oil, melted ghee, or cooking spray.

5. Season the salmon or fish filets with the blackening seasoning evenly. You will have seasoning leftover and can keep it in a spice jar for future use. 

6. Place the seasoned salmon filets on the prepared baking sheet. Broil for 6-8 minutes, or until the salmon is cooked through and flakes easily with a fork. Start checking at 6 minutes, as broiling times can vary depending on your broiler and the thickness of the filets. Thicker filets might need closer to 8 minutes, while thinner ones will cook faster.

7. Check for doneness: The salmon should flake easily with a fork, be completely opaque on the outside, have a moist appearance, and a light pink center. It will also feel firm to the touch. The internal temperature should reach 145°F (63°C) when checked with a meat thermometer inserted into the thickest part of the fillet. Feel free to broil longer to cook the salmon to your preferred level of doneness, just watch it carefully. 

8. Remove the salmon from the oven and serve immediately with the orange salsa and lemon wedges for serving.

Variations:

You can also try this with a mix of grapefruit and oranges. You can substitute parsley for the cilantro. 

Storage:

Store leftover cooked salmon in an airtight container in the refrigerator for up to 3 days.

Store any leftover blackening seasoning in an airtight container or spice jar for future use. You can easily scale the seasoning recipe to have on hand for cooking any protein or side dish.