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Glazed Salmon with Fruit Salsa

Name: Glazed Salmon with Fruit Salsa
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: American
Ingredients: 3-4 8 ounce salmon fillets; ½ cup soy; 2 teaspoons Dijon mustard; 1 tablespoon lemon juice; ¼ cup orange marmalade; 1 cup diced pineapple; 1 kiwi, chopped; 1 cup chopped mango; 1 cup diced strawberries; ¼-½ teaspoon crushed red pepper flakes; ¾ cup diced red bell pepper; 2 ½ tablespoons champagne vinegar; 4 teaspoons sugar

posted by Liz Berg on June 1, 2011 (updated 2/15/24)

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I served this Glazed Salmon with Fruit Salsa for Ash Wednesday to rave reviews from the picky hubby. Simple, easy, and elegant! Can’t beat that!

Of course, the tropical fruit salsa wasn’t part of the deal for him, but he adored this Orange Glazed Salmon.

Glazed Salmon with Fruit Salsa | Perfect entree cooked on the grill or in the oven

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6 Glazed Salmon with Fruit Salsa

Why You Must Make

This recipe is from my foodie friend Kate. She said it was the first fresh salmon recipe her husband actually enjoyed.
Adding a fruit salsa isn’t much work and makes a restaurant-worthy presentation.
The sweetness of this orange-glazed salmon was perfect for this fattier fish.
Even the picky hubby enjoyed this!

It was through serendipity that I’ve become friends with a lovely food blogger in town. I’ve mentioned Kate from the blog Kate’s Kitchen before. Since meeting online, I’ve been to one of her fabulous parties, gone out to dinner with her and her hilarious hubby, run into her around town, and enjoyed cooking some of her fabulous recipes. She raved about this glazed salmon, and I’d been waiting for a rare rain-free evening this spring to fire up the grill and make her Glazed Salmon with Fruit Salsa.

Salmon and marinade ingredients on a metal sheet pan.

Ingredient Notes

Salmon – I buy 6-8 ounce salmon fillets with the skin on. Buy the best you can afford within your budget.
Kitchen Staples – Soy Sauce, Sugar, Dijon Mustard
Fresh Lemon Juice – Always use fresh lemon juice, not bottled, for the best flavor.
Orange Marmalade – I used the Bon Maman brand.
Diced Pineapple – I used my Chop Wizard to dice the fruit and bell pepper. See the Amazon link in the recipe card if you’d like to see this helpful gizmo.
Diced Kiwi
Diced Mango
Diced Strawberries
Red Bell Pepper – Dice the same size as the fruit.
Crushed Red Pepper Flakes – Add more or less depending on your palate.
Champagne Vinegar or Lime Juice – For the salsa.
Sugar – To taste for the salsa. If your fruit is sweet, you may omit the sugar.

How to Make

This was an easy-peasy meal. A simple mixture of soy, Dijon, and lemon juice was mixed for the marinade.
Once the salmon rested in the concoction for about a half hour, I removed it and glazed each slice with a scant tablespoon of orange marmalade.
I love grilling my seafood, but if the weather isn’t cooperating, it’s a snap to prepare in the oven, too.
The most complicated part of the salsa is the time it takes to chop all the components. Adjust the heat by scaling back the red pepper flakes if desired.

Salmon marinade in a bowl. — Mix together marinade ingredients.

Salmon in the marinade. — Mix together marinade ingredients.

Recipe Tips

You can roast, broil, or grill this salmon.
PRO-Tip: Marinate for at least 30 minutes to give the flavors a chance to infuse. Longer than 60 minutes can cause the salmon to get mushy due to the acid from the lemon juice.
Once you add the marmalade glaze, watch the fish carefully as the sugars can go from caramelized to burnt in less than a minute.
PRO-Tip: Use an instant-read thermometer to make sure to salmon is cooked to an internal temperature of 145 degrees, according to the FDA. If your salmon is from a reputable fishmonger, wild salmon can be pulled off the heat at 120 degrees according to Cook’s Illustrated.
If possible, purchase your salmon on the day you plan to cook it. And buy the best salmon you can afford.
When selecting mangoes, look for ripe ones. They should be yellow or orange, not green.
Dice the fruit for the salsa in similar-sized cubes for the best presentation. If you don’t find good mangoes, you can also use canteloupe instead or just leave them out.