Herb-crusted salmon with tomato salsa

Total Time
25 min
13 min
12 min
Looking for a flavorful meal for two with minimal prep time? This salmon and salsa dish fits the bill. It has a couple tasks that can be prepared ahead if you like: Make the salsa up to two days in advance and refrigerate it in an airtight container and coat the salmon with the parsley mixture and refrigerate it for up to 24 hours. On the day you serve it, all you need do is grill the salmon. In addition to looking for an opaque center, you can also tell salmon is done when the flesh flakes when pierced with a fork.


Fresh parsley

1 Tbsp, fresh, chopped


1 Tbsp, fresh, chopped


4 tsp, fresh, chopped

Fresh tomato(es)

1 large, seeded and finely chopped

Jalapeño pepper(s)

½ medium, seeded and minced (wear gloves to prevent irritation)

Uncooked red onion(s)

2 Tbsp, chopped, finely chopped

Fresh lime juice

4 tsp

Table salt

¼ tsp

Uncooked farmed salmon fillet(s) with or without skin

½ pound(s), 2 (1/4-pound), with skin

Black pepper

tsp, freshly ground

Dijon mustard

1 Tbsp


  1. Combine the parsley, basil, and 3 teaspoons of the cilantro in a small bowl; transfer to a plate and set aside.
  2. Combine the remaining 1 teaspoon cilantro, the tomato, jalapeño pepper, onion, 2 teaspoons of the lime juice, and 1/8 teaspoon of the salt in another bowl.
  3. Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Sprinkle the salmon fillets with the remaining 1⁄8 teaspoon salt and the pepper. Spread the mustard over the flesh sides of the salmon then dip each fillet in the parsley mixture to coat. Place the salmon fillets, flesh-side down, in the grill pan and cook until the salmon is opaque in the center, 5–6 minutes on each side. Serve the salmon with the tomato salsa. Yields 1 salmon fillet and 1/2 cup salsa per serving.