Recipe courtesy of Robin Vitetta-Miller

Herb-Grilled Salmon with Papaya-Chile Salsa

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  • Total: 1 hr 10 min
  • Prep: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
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For Salmon:

2 tablespoons Dijon mustard

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1/2 teaspoon ground black pepper

Four 4-ounce salmon steaks, about 1-inch thick

For Salsa:

2 serrano chile peppers

1 1/2 cups diced fresh papaya

2 tablespoons minced red onion


  1. To prepare the salmon, in a small bowl, combine mustard, lemon juice, thyme, rosemary, and pepper. Brush mixture all over both sides of salmon steaks and transfer salmon to a large, shallow flameproof baking dish. Cover with plastic wrap and refrigerate 30 minutes, or up to 4 hours. Preheat grill or broiler.
  2. Place salmon steaks on grill or under broiler and cook 4 minutes per side, or until fork-tender and cooked through. 
  3. To make the salsa, place chile peppers on hot grill or under broiler and cook 4 minutes, turning frequently, until charred on all sides. Wrap peppers in plastic wrap and let stand 5 minutes. Remove skin from peppers, halve, seed, and cut into small dice-sized pieces. Transfer to a small bowl and add papaya and red onion. Set aside.
  4. When ready to serve, spoon salsa over salmon steaks.

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