Glazed Salmon with Cantaloupe Salsa

Kitchen Tested
  • Yield 6 servings

Salmon provides a good supply of health-protective omega-3 fatty acids.

When cantaloupe is in season, try this delicious salsa which perfectly complements the salmon.


Cantaloupe Salsa
3/4 cup coarsely chopped canteloupe
1/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 cup cherry tomaotes, halved
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon minced and seeded jalapeno pepper
Salt and pepper to taste
1 tablespoon margarine, melted
1/2 cup light brown sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons lemon juice
2 tablespoons white wine, optional
2 pounds salmon filets
Cantaloupe Salsa


  1. To prepare the salsa:  Mix the cantaloupe, onion, cilantro, tomatoes, olive oil, lemon juice, and jalapeno in a small bowl.  Season with salt and pepper.  Let stand for 15 minutes.
  2. To prepared the salmon:  In a shallow glass dish, mix together margarine, brown sugar, soy sauce, lemon juice, and wine.  Add salmon and cover with marinade.  Refrigerate for 30 minutes to several hours.  Place salmon and marinade on foil-lined pan and bake at 400F for 15 minutes or until salmon is done, basting with sauce.  Salmon may be grilled, also.  Spoon Cantaloupe Salsa alongside the salmon.



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