This summery and bright roasted salmon with watermelon salsa will be your new favorite easy dinner. Healthy, fresh, and fast – it’s ready in 15 minutes!
This is such a refreshing summer dinner, with an easy homemade watermelon cucumber salsa that’s a perfect topping for the salmon.
Thank you to The Watermelon Board for sponsoring this post, originally published in 2016.
Roasted Salmon & Watermelon Fruit Salsa
I love salmon.
If it’s on the menu at a restaurant, I order it 90% of the time. For awhile, this was because I wasn’t super confident in my abilities to cook salmon at home, but my Pesto Baked Salmon (<—recipe) solved that problem (as has Blue Apron).
So now I just order it because it’s delicious. And you know what makes salmon even more delicious? A bright, fresh, and flavorful watermelon salsa topping.
As far as I’m concerned, it’s not summer until I have watermelon dripping down my chin. Anyone else?
July is National Watermelon Month, so I must not be alone. 🙂
If you’re looking for a really easy and fast weeknight meal that’s also healthy and delicious, I hope you’ll give this a shot!
The fresh watermelon salsa will work with any kind of fish or other protein (chicken, tofu, etc.), too, if you’re not a salmon fan. Feel free to get creative – it would also make a great burger topping!
Here’s everything you need to throw this salmon and watermelon salsa recipe together:
- salmon filets
- watermelon (You’ll just need the watermelon flesh for this recipe, but save the rinds and try these watermelon rind recipes!)
- red onion
- fresh mint
- fresh cilantro (Optional, but definitely recommended if you like cilantro)
- lime juice (Fresh squeezed lime juice has more flavor than bottled lime juice!)
- chili powder
You’ll also need anything you’re serving on the side, such as quinoa, brown rice, or roasted vegetables!
How to Make Watermelon Salsa with Roasted Salmon
Start by simply rubbing the spices on the salmon. Squeeze some lime juice on top, then oven roast or grill the salmon for 10 to 15 minutes, or until it flakes easily with a fork.
While the salmon cooks, make the watermelon cucumber salsa. Chop the cucumber, watermelon, onion, mint, and cilantro. Throw it all together in a bowl with more lime juice and toss until it’s well-mixed.
That’s it – you’re done! Just top the salmon with the salsa and serve with the carb of your choice! Quinoa or roasted potatoes are both delicious, but anything should work.
Tip: make extra so you have leftovers! I’ve been enjoying the leftover quinoa and salmon atop arugula with the watermelon salsa as my salad dressing. Delicious! 🙂
Can I make the watermelon cucumber salsa on its own?
Absolutely! It’s an easy and tasty snack or appetizer. Serve it with tortilla chips, crackers, or pita chips!
Is this fruit salsa spicy?
This particular recipe is not, but you can definitely throw in some finely-diced jalapeno peppers to add some heat! Remove the seeds for less spice, or leave them in for a spicier salsa.
Or, try my mango habanero salsa (which definitely has some spice)!
Can I make this ahead of time?
This watermelon salsa is best enjoyed the same day its made, as the watermelon can make the salsa watery the longer it sits.
However, you can safely enjoy it 2-3 days after its made – be sure to store it in an airtight container in the refrigerator.
Watermelon Salsa Recipe Variations
Want to switch things up a bit? Try adding some:
- diced avocado
- chopped jalapenos or habanero peppers
- diced bell peppers
- diced mango, melon, strawberry or other summer fruit
You’ll find the full recipe at the bottom of this post.
Enjoy, and please let me know what you think of the recipe by leaving a comment or by tagging me @fANNEtasticfood on social media!
Love watermelon? Here are some other fun recipes to try:
- Sesame Shrimp and Watermelon Salad
- Watermelon Chicken with Balsamic Glaze
- Watermelon Rosemary Popsicles
- Fall Harvest Salad with Watermelon
- Pickled Watermelon Rind (Two Ways)
- Watermelon Rind Gazpacho
- Chicken Gyros with Watermelon Rind Tzatziki
- Watermelon Rind Coleslaw
- Watermelon Mojito Sorbet
- 1 lb salmon, cut into 4 filets
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 2 limes
- 2 cups finely diced watermelon
- 1 cup finely diced cucumber
- 1/2 cup finely diced red onion
- 3 tablespoons chopped fresh mint
- 3 tablespoons chopped fresh cilantro
- salt and pepper, to taste
- Preheat oven to 350 degrees F.
- Place the salmon filets on a foil-lined baking sheet, rub evenly with the coriander and chili powder, then juice one of the limes over the filets and season with salt and pepper.
- Roast the salmon for 10-15 minutes, depending on thickness, until the fish flakes easily with a fork.
- For the salsa: combine the juice of remaining lime, watermelon, cucumber, red onion, mint, and cilantro in a medium bowl. Stir to combine and season to taste with salt and pepper.
- To serve, top the roasted salmon generously with watermelon salsa and serve atop a bed of your favorite carb (quinoa, brown rice, potatoes, etc.)!