Spice-Rubbed Salmon With Salsa

Garlicky salsa makes for flavor-loaded fish.

Just add greens! Serve the salmon over baby arugula tossed with a sprinkle of olive oil and lemon juice.

Total Time:
Level: Easy
Serves: 4


  • 1 tbsp. garlic powder
  • 1 tbsp. dried basil
  • 1 tsp. fennel seeds, ground or finely chopped (optional)
  • 1 tsp. lemon pepper
  • ¼ tsp. red pepper flakes
  • ¼ tsp. coarse salt
  • 4 4 (oz.) salmon fillets, skin on
Tomato-Olive Salsa
  • ¼ c. black or brown olives, pitted and chopped
  • 1 c. diced tomato
  • ¼ c. basil leaves, chopped
  • 3 garlic cloves, minced
  • ¼ tsp. cayenne pepper
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. lemon juice
  • ¼ tsp. coarse salt


  1. Heat a grill to high heat. Stir together garlic powder, dried basil, fennel (if using), lemon pepper, red pepper flakes, and salt. Generously sprinkle spice mixture over each fillet.
  2. Make the salsa: Stir together all of the salsa ingredients.
  3. Grill salmon, starting skin side up, on a well-oiled grill, turning once, until fillets are firm to the touch, 3 to 4 min per side. (Alternatively, heat a well-oiled grill pan over medium-high heat, and grill salmon, 5 min. Flip; transfer to a 450°F oven and roast until cooked through, 3 to 5 min.)
  4. Spoon salsa over salmon.

234 cal, 13 g fat (2 g saturated), 24 g protein, 6 g carb, 2 g sugar, 1 g fiber, 383 mg sodium, 53 mg cholesterol per serving

This story originally appeared in the June 2016 issue of Dr. Oz The Good Life.

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