Grilled Salmon with Blueberry Salsa

Recipe from

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. 

Prep Time

0 minutes

Cook Time

30 minutes


6 Servings


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


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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