Pepper-rubbed salmon with chunky melon salsa

Total Time
16 min
8 min
8 min
Salmon with a twist! The chunky melon salsa brings this fish recipe to a whole other level. The salsa is made with cantaloupe, honeydew, red onion, fresh cilantro and lime juice, and a touch of salt. Toss it all together and it's ready to go. The salmon is first rubbed with a sweet, citrusy honey-lime mixture and then grilled for about 10 minutes until it's just opaque and cooked through. The whole process of making the salsa and grilling the salmon should take about 15 minutes total, so this tasty, healthy, and impressive-looking recipe will definitely find a spot on your summertime weeknight dinner rotation.



1 cup(s), diced, (1⁄2-inch) diced

Honeydew melon

1 cup(s), (1⁄2-inch) diced

Uncooked red onion(s)

2 Tbsp, chopped, finely chopped


2 Tbsp, fresh, chopped

Fresh lime juice

1 Tbsp

Table salt

¾ tsp


4 tsp

Lime zest

2 tsp, grated

Black pepper

1 tsp, coarsely ground

Uncooked wild Atlantic salmon fillet(s)

1 pound(s), 4 (1⁄4-pound)


  1. To make the salsa, combine the cantaloupe, honeydew, red onion, cilantro, lime juice, and 1⁄4 teaspoon of the salt in a medium bowl; set aside.
  2. Spray the grill rack with nonstick spray; preheat the grill to medium or prepare a medium fire.
  3. Combine the honey, lime zest, the remaining 1⁄2 teaspoon salt, and the pepper in a small bowl. Rub the mixture on the flesh side of the salmon fillets.
  4. Place the salmon, skin side down, on the grill rack. Grill, covered, until the salmon is just opaque in the center, 4 – 6 minutes on each side. Serve with the salsa. Remove the salmon skin before eating. Yields 1 salmon fillet and 1⁄2 cup salsa per serving.