Salmon Steaks with Grilled Salsa Recipe

Name: Salmon Steaks with Grilled Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fresh mild chiles, such as Anaheims or cubanelles; 2 fresh moderately hot chiles, such as New Mexicos or poblanos; 2 large jalapeno chiles; 1 pound tomatilloshusked, rinsed, cored and halved lengthwise; 1 pound plum tomatoes, halved lengthwise; 1 medium red onion, sliced crosswise 1 inch thick; 1/4 cup coarsely chopped fresh cilantro; 2 tablespoons fresh lime juice; Salt and freshly ground pepper; 1 teaspoon vegetable oil; Four 5-ounce salmon steaks or 14 ounces skinless salmon fillets; Lime wedges, for serving

Servings: persons

4 fresh mild chiles, such as Anaheims or cubanelles
2 fresh moderately hot chiles, such as New Mexicos or poblanos
2 large jalapeno chiles
1 pound tomatilloshusked, rinsed, cored and halved lengthwise
1 pound plum tomatoes, halved lengthwise
1 medium red onion, sliced crosswise 1 inch thick
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
Salt and freshly ground pepper
1 teaspoon vegetable oil
Four 5-ounce salmon steaks or 14 ounces skinless salmon fillets
Lime wedges, for serving

1
Light a grill.
2
When the coals are hot, grill all the chiles, turning, until blistered and blackened all over, about 2 minutes per side; be careful not to burn the thin-skinned chiles.
3
Discard the charred skins, stems and seeds and coarsely chop the chiles.
4
Over a medium-hot fire, grill the tomatillos and tomatoes, cut side down, until lightly charred and tender, about 4 minutes.
5
Turn and grill, skin side down, for 1 minute.
6
Grill the onion, turning, until lightly charred and tender, about 15 minutes.
7
Coarsely chop the vegetables and put them in a bowl.
8
Add the chiles, cilantro and lime juice and season with salt and pepper.
9
Using a damp paper towel, coat the grill with the oil.
10
Season the salmon with salt and pepper and grill over a medium-low fire, turning once, until crusty brown and slightly rare inside, about 6 minutes per side.
11
If using a fillet, cut it into 4 pieces.
12
Serve the salmon with the salsa and lime wedges.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 fresh mild chiles, such as Anaheims or cubanelles, 2 fresh moderately hot chiles, such as New Mexicos or poblanos, 2 large jalapeno chiles, 1 pound tomatilloshusked, rinsed, cored and halved lengthwise, and more.

Yes, Salmon Steaks with Grilled Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salmon Steaks with Grilled Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions