Broiled Salmon with Pepita Salsa

Broiled Salmon with Pepita Salsa: A Quick and Delicious Dinner in just 10 minutes, you can enjoy perfectly broiled salmon topped with zesty pepita salsa. This dish is restaurant-quality yet simple enough for weeknight meals and impressive for entertaining. Enjoy it as is, or use it to make tacos or tostadas.

Why You’ll Love This Broiled Salmon

Among all the ways to cook salmon (like Slow Roasted Salmon, Blackened Salmon, or Baked Salmon), broiling is definitely the fastest and easiest. Here’s why I love broiled salmon:

• Quick Cook Time: A large center-cut salmon fillet only needs about 10 minutes under the broiler to reach medium-rare perfection.
• No Oil Splatters: Unlike pan-seared salmon, which can get messy, broiling keeps the oil splatters at bay.
• Crisp, Flaky Texture: The high heat from the broiler crisps up the top of the salmon while keeping the inside juicy and flaky. If you like your salmon on the medium-rare side, broiling is perfect because it cooks the top quickly without overcooking the center.

For this recipe, I’m using sustainably farmed salmon from Norway. The cold climate of Norway is ideal for producing some of the best seafood in the world. Norwegian salmon are raised following strict standards to ensure ocean health, making them a leader in responsible farming practices.

If you’re looking for more delicious salmon recipes, try my Miso-Ginger Salmon, Firecracker Salmon Bowls, or Sesame Crusted Salmon.

Ingredients

• Salmon from Norway: Rich in heart-healthy omega-3 fatty acids, essential amino acids, and vitamins A, D, and B12, Norwegian salmon is a nutritious choice, whether you use fresh or frozen.
• Spices: The salmon is seasoned with smoked paprika, garlic powder, brown sugar, salt, and pepper. The brown sugar helps caramelize the salmon. You can substitute with coconut sugar if you prefer.
• EVOO (Extra-Virgin Olive Oil): Drizzle olive oil over the salmon before broiling and use it in the salsa for a rich flavor.
• Roasted Red Peppers: Use jarred roasted red peppers for convenience.
• Tomato Paste: Adds sweetness, brightness, and a hint of umami to the salsa.
• Pepitas: These are shell-less pumpkin seeds, different from the whole pumpkin seeds that still have their shells on.
• Onion + Garlic: These provide a flavorful, aromatic base for the salsa.
• Aleppo Pepper: This mildly spicy pepper adds a fragrant kick. You can usually find it in the spice aisle of well-stocked grocery stores.
• Cilantro: Used in both the salsa and as a garnish. If cilantro isn’t your favorite, parsley is a good substitute.
• Cumin: Adds a warm, earthy flavor to the salsa.

For the complete list of ingredients and their quantities, refer to the recipe card below.

Step-by-Step Instructions

Step 1: Prepare the Pepita Salsa

In a food processor, combine roasted red peppers, tomato paste, pepitas, onion, garlic, vinegar, Aleppo pepper, cumin, and salt. Blend until the ingredients are broken down. Add cilantro and blend again until well combined. Set the salsa aside.

Step 2: Prepare the Salmon

Pat the salmon dry with a paper towel. Coat with extra-virgin olive oil and the spice mixture. Broil for 10 to 12 minutes, or until the salmon is crisp on top and flaky inside.

Step 3: Assemble the Dish

Spread a spoonful of pepita salsa on a plate and place a piece of broiled salmon on top. Garnish with cilantro, crumbled feta cheese, and a squeeze of fresh lemon juice.

Serving Suggestions

• Cucumber Salad: The freshness of a crisp cucumber salad pairs well with the richness of the salmon. Try an Edamame Salad, Asian Cucumber Salad, or Cucumber Avocado Salad.
• Sautéed Veggies: My recipes for Sautéed Broccoli, Sautéed Zucchini, and Warm Brussels Salad are always popular.
• Brussels Salad: This Mexican Brussels Sprouts Salad makes a great side dish.

If you have leftover salmon, flake it up and toss it into a Salmon Couscous Salad for another meal.

Storage Tips

• To Store: Keep the salmon in an airtight container in the refrigerator for up to 2 days. Store the pepita salsa separately.
• To Reheat: For best results, rewarm the salmon gently in a skillet over medium-low heat. You can also use the microwave for individual portions if needed.
• To Freeze: Freeze the salmon in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. (Note: I do not recommend freezing the pepita salsa.)

Enjoy this easy and flavorful Broiled Salmon with Pepita Salsa for a quick weeknight dinner or a special meal with friends!

Equipment

• Food processor
• Baking sheet

Ingredients

• 1.25 to 1.5 lbs. skin-on, center-cut salmon (preferably salmon from Norway)
• 2 Tbsp. extra-virgin olive oil or avocado oil
• 2 tsp. brown sugar
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• 3/4 tsp. kosher salt
• Optional for serving: fresh cilantro, crumbled feta, fresh lemon juice

Pepita Salsa

• 1 cup jarred roasted red peppers
• 1/3 cup pepitas
• 2 Tbsp. tomato paste
• 2 Tbsp. red wine vinegar
• 1/4 cup chopped yellow or sweet onion
• 1 garlic clove
• 1 tsp. Aleppo pepper flakes
• 3/4 tsp. kosher salt
• 1/2 tsp. ground cumin
• 1/4 cup extra-virgin olive oil
• 2 Tbsp. chopped cilantro leaves

For Tacos or Tostadas (optional)

• 8 corn or flour tortillas or tostada shells
• 2 to 3 cups shredded cabbage
• 1 Tbsp. mayonnaise
• 1 Tbsp. rice vinegar

Instructions 

1. Cook pepitas in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until toasted and fragrant. Transfer to the bowl of a food processor and let cool for 5 minutes.
2. To the food processor with pepitas, add roasted red peppers, tomato paste, vinegar, onion, garlic, Aleppo, salt, and cumin. Begin processing, and with motor running on HIGH, gradually stream in olive oil. Add cilantro and pulse a few more times until green specks appear throughout. (The finished salsa should still have some texture to it.)
3. Preheat oven broiler to HIGH and position the top rack 6 to 8 inches from the top heat source.Place salmon on a baking sheet and drizzle with olive (or avocado) oil. Combine brown sugar, paprika, garlic powder, salt, and black pepper, and sprinkle evenly over salmon flesh. Broil salmon for 10 minutes, until crisp and flaky.
4. Serve salmon with salsa as is, or enjoy as tacos or tostadas: Mix cabbage with mayo, vinegar, and a pinch of salt. Assemble by spreading salsa on tortillas or tostada shells, followed by a spoonful of slaw, and flaked salmon. Garnish with extra cilantro, if desired.

Notes

• To Store. Refrigerate salmon in an airtight storage container for 2 days. Store pepita salsa separately.
• To Reheat. For best results, gently rewarm salmon in a skillet on the stovetop over medium-low heat. You can also microwave individual portions in a pinch.
• To Freeze. Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. (I do not suggest freezing leftover pepita salsa.)

NUTRITION INFORMATON: Serving: 6oz. salmon with 2 Tbsp. salsa | Calories: 405kcal | Carbohydrates: 6g | Protein: 30g | Fat: 28g | Saturated Fat: 5g | Sodium: 820mg | Fiber: 1g | Sugar: 2g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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