Grilled Salmon with Spicy Plum Salsa

4 salmon fillets (5-7oz approx)


2 tbsp extra virgin olive oil

1/4 cup lemon juice

1/4 cup tamari soya sauce

3 tbsps Dijon mustard

4 cloves garlic, finely minced

Plum Salsa:

2 tbsps honey (or brown sugar)

1/3 cup apple cider vinegar

1 med. jalapeño, seeded and minced

4 lrg. plums, halved and cut into 1/4” dice

1/2 med. red onion, finely minced

2 Roma tomatoes cut into 1/4” dice

2 green onion, cleaned and finely minced

2 tbsps finely minced fresh mint

1 tbsp finely minced fresh cilantro

1/2 tbsp finely minced fresh ginger

2 tbsps lime juice

2 tbsps olive oil

Salt and pepper to taste


Combine all marinade ingredients together in a shallow glass baking dish and add salmon fillets turning to coat all sides. Let marinate for about 30 minutes.

Heat honey and apple cider vinegar in a small saucepan over medium heat until mixture is reduced and syrupy. Remove from heat and let cool. In a medium bowl combine remaining salsa ingredients together and stir in honey mixture when cooled to room temperature. Season with salt and pepper.

Remove fillets from marinade and cook on a medium grill for 3-4 minutes per side or until opaque and cooked through. Spoon plum salsa over fillets and serve along with a spring salad and wild rice if desired.

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