Grilled Salmon with Blueberry Salsa

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SourceRecipe from
Prep time
Cooking time30 minutes
Total time30 minutes


Break the mold with this fruity salsa atop chipotle pepper-spiced salmon. Cook foil-wrapped baked potatoes and sweet corn on the grill to make this a summer celebration. A patio and a bottle of Chardonnay complete the scene. 


4 ounces
salmon, fillets (4x 4 oz filets)
1/2 teaspoon
chipotle powder
1 tablespoon
olive oil
1/8 teaspoon
1 cup
blueberries (fresh)
pepper, jalapeño (finely chopped)
2 tablespoons
onion, red (finely chopped)
1/4 cup
cilantro (finely chopped)
1 tablespoon
lime juice
1/4 teaspoon


Begin heating your grill up. In the meantime, on a plate season the salmon skin-side down and rub with olive oil, sprinkle with chipotle pepper and salt; let stand.

In a medium bowl, combine the blueberries, jalapeño, red onion, cilantro, lime juice and salt. Stir vigorously, coarsely mashing some of the blueberries to release the juice.

When the grill is hot, use tongs to coat the grill with a paper towel dipped in vegetable oil. Place the salmon on the hot grill, skin-side up. Let the salmon cook until it has grill marks and the edges look browned, about 3 minutes. Carefully lift each fillet and turn over. Close the lid of the grill and cook about 4 minutes more for thin, wild-caught fillets, longer for farm-raised salmon. When the fish is just cooked through, transfer to a clean platter. Top each fillet with about a quarter cup of salsa, and serve hot.



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