This salmon recipe is one of our new favorites because of how light and refreshing it is. We had a version of this when on our honeymoon and knew we had to make it when we got back. We thought the restaurant's version was good, but we wanted to make ours a little more off the beaten path. The salsa we mix with it is just divine and can really go on any light fish such as mahi, tilapia, or salmon.
Ready for the easiest salmon recipe ever? Good, cause we got you covered. Start by moving one of your oven racks about 10 inches away from the top, so probably the second tier down from the top. Once in place, heat oven to broil.
Dice up the kiwi, jalapeno, grapefruit, and mango. Dice them all together and mix together in a small bowl. Set aside for now.
Keeping the skin on the salmon, place on tin foil in either pyrex glass or on a baking sheet. Rub the salmon down with some lemon juice, olive oil, salt and pepper. When thoroughly coated, place in the oven on that top rack you set up earlier. You should be safe for about 5 minutes, but after that I would recommend keeping an eye on it so it doesn't burn.
Ready for the master trick? When the salmon is looking pretty toasty on top and the edges are browning, move the salmon to the lowest rack and turn off the oven. The residual heat will give the salmon a little time to cook all the way through without sacrificing any of the delicious flakiness from being broiled. NOTE: If your salmon is very thin, yours might be done. Test by using a fork to pull at the thickest part of the salmon- if it falls right off, then you're all set!
Cut the salmon up into smaller pieces, remove the skin from the bottom, and plate each piece. Top with fresh salsa and enjoy!