Salmon with Strawberry Salsa

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This Salmon with Strawberry Salsa is the perfect meal to whip up when in need of a last minute “fancy” looking dinner. Pack up leftovers for a cold lunch the next day.

I’ve really been digging strawberry salsa lately. Since I had that major shipment of strawberries, I found salsa to be a delicious and easy way to use up strawberries in large quantities! Strawberry salsa works great with salads, as a dip for chips, on top of grilled meats, or in today’s case, on top of a crispy salmon!

A plate of salmon with strawberry salsa over top with couscous underneath.

What You’ll Need to Make This Salmon with Strawberry Salsa

strawberries
red onion
fresh basil
fresh tarragon
white wine vinegar
olive oil
salmon fillet with skin on
salt

How to Pick your Salmon

Make sure the salmon looks moist, bright (not pale), and doesn’t have any physical abnormality (ie browning, curling, etc)
Also, if you’re able to, give the salmon a sniff. It shouldn’t smell like anything or fishy in particular.

How To Make Salmon with Strawberry Salsa

Bring your salmon to room temperature and season with salt on both sides of the salmon.
Start with making your strawberry salsa by combining the diced strawberries, red onion, basil, tarragon, and white wine vinegar. Mix and set aside.

A bowl of ingredients for strawberry salsa.

To cook your salmon, in a cast iron on medium heat, add in your olive oil and then place the salmon fillets into the cast iron, skin side down.
Cook for 2-3 minutes before flipping it and letting the other side cook for 2-3 minutes as well. (A larger fillet will need more time!)

Top off the salmon with the strawberry basil and serve with your grain of choice if you chose to.

A plate of strawberry salsa overtop of crispy salmon and couscous.

What to Serve with Salmon with Strawberry Salsa

I like to serve my salmon with couscous. More ideas include rice, orzo, quinoa, crispy potatoes!

How To Pack Leftover Salmon

I use these airtight meal prep containers to store my leftovers. Since the salmon, strawberry salsa, and couscous can be eaten cold, I just pack it all up together and eat it chilled the next day.

Can I Use a Different Berry or Fruit?

Yes! Another favourite is blueberries for this salmon recipe. If you’ve got mango, that works as well. I love a good pineapple salsa as well!