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Grilled or Broiled Salmon with Southwest-Style Blueberry Salsa
Make this salmon dinner into a classic summer feast by serving it with seasonal veggies

grilled salmon with a blueberry salsa

Side dish idea: grill zucchini (sliced lengthwise) just until it begins to turn tender, and grill foil-wrapped corn or potatoes (pre-baked or-steamed) just until hot.

Complete the summery scene by serving your salmon with a bottle of Chardonnay or Pinot Grigio.

Grilled or Broiled Salmon with Southwest-Style Blueberry Salsa
Total Time 30 minutes
Makes 4 servings


  • 4 (4-to-6 oz) salmon fillets, skin-on or skinless
  • 1/2 teaspoon chipotle pepper powder
  • 1 tablespoon organic extra virgin olive oil
  • Pinch of salt
  • 1 cup fresh or thawed frozen organic blueberries
  • 1 large jalapeño pepper, finely chopped
  • 2 tablespoons finely chopped red onion
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt

  1. In a bowl, combine the blueberries, jalapeño, red onion, cilantro, lime juice and salt. Stir vigorously, coarsely mashing some of the blueberries to release the juice.
  2. Heat and lightly oil the grill. If the salmon is skin-on, place it skin-side down on a plate and rub with olive oil, sprinkle with chipotle pepper and salt; let stand.
  3. Place the salmon on the hot grill (skin-side up, if it is skin-on), or on a broiler pan. Cook salmon until it acquires grill marks and the edges look browned, about 3 minutes. Carefully turn each fillet. Close the lid of the grill and cook 3-4 minutes more, just until it's cooked through or still has small spot of red in the center (it will continue self-cooking).
  4. Transfer to a clean platter. Top each fillet with about a quarter-cup of salsa, and serve hot.

Nutritional Information:
260 calories, 12 g. fat, 65 mg. cholesterol, 390 mg. sodium, 7 g. carbohydrate, 1 g. fiber, 31 g. protein

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