Recipe courtesy of Robin Vitetta-Miller

Herb-Grilled Salmon with Papaya-Chile Salsa

  • Total: 1 hr 10 min
  • Prep: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
Save Recipe


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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Pan-Seared Salmon with Kale and Apple Salad

Seared Salmon with 3 Bean Salad

Grilled Salmon and Mustard Herb Vinaigrette

Lemon Grilled Salmon with Caramelized Cauliflower and Herb Salad

Grilled Salmon with Herb and Meyer Lemon Compound Butter

Smoked Salmon

Salmon Salad

Salmon Wellington