This tropical fruit roasted salmon takes advantage of peak seasonal freshness. Whenever it’s sockeye salmon season on the Copper River, I’m celebrating with these fresh summer fruits and herbs. You’ll be blown away by these flavors…so stock up while it’s early Summer!

A large salmon filet topped with summer fruit and fresh herbs on a black cutting board.

Fruit and salmon are a match made in heaven! In the summertime, my fridge is packed with tropical fruits. And roasting fruit brings out all the delicious flavors and sweetness in a way that pairs perfectly with the salmon.

How to Make This Recipe

Add the sockeye filet to a baking sheet. Season the salmon with salt and pepper.

Two fillets of deep red salmon on a black cutting board.

Top with the fresh fruit. Drizzle the avocado oil over the fruit.

Cook for 13-16 minutes at 375F, depending on the thickness of the fish. You will know it is ready when the skin easily peels off in one piece. Also, it should easily flake when you cut into the center.

Remove from oven and top with your sprouts, basil, and mint. Serve immediately!

A close up shot of tropical fruit and fresh herbs on salmon filet.

Choosing Salmon for This Recipe

The best salmon you can use is the freshest salmon you can find! If you’re buying frozen, you have a little more flexibility. But if you are buying fresh, buy what is in season! I almost always use Copper River Salmon, and I buy the variety that is in season.

Flatlay of two red salmon fillets on a black cutting board.

More Roasted Salmon Recipes

There are many delicious fish recipes on the blog, and if you’re looking for more easy roasted salmon recipes, start with these.

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Tropical Fruit Roasted Salmon

5 from 3 votes
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This tropical fruit roasted salmon brings a whole new meaning to peak season freshness. Get ready to be blown away by these Summer flavors!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main
Cuisine: American
Servings: 4
Calories: 337kcal

Ingredients

  • 1.5 lbs Sockeye filet
  • 1/4 tsp sea salt
  • 1/4 tsp white pepper
  • 3 strawberries thinly sliced
  • 1 small mango thinly sliced
  • 1 golden kiwi peeled and thinly sliced
  • 1 blood orange quartered, then sliced 1/4" thick slices
  • 2 tbsp avocado oil
  • 2 tbsp radish sprouts optional
  • 2 tbsp fresh basil chiffonade
  • 2 tbsp fresh mint chiffonade

Instructions

  • Preheat the oven to 375.
  • Add the sockeye filet to a baking sheet. Season with the salt and pepper. Top with the fresh fruit. Drizzle the avocado oil over the fruit.
  • Cook 13-16 minutes, depending on the thickness of the fish. You will know know it is ready when the skin easily peels off in one piece. Also, it should easily flake when you cut into the center.
  • Remove from oven and top with your sprouts, basil, and mint. Serve immediately!

Notes

You can use olive oil instead of avocado oil. 
For extra pizazz, lightly drizzle with balsamic vinegar before serving.

Nutrition

Calories: 337kcal | Carbohydrates: 8g | Protein: 35g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 221mg | Potassium: 917mg | Fiber: 1g | Sugar: 6g | Vitamin A: 645IU | Vitamin C: 24.9mg | Calcium: 29mg | Iron: 1.5mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

6 Comments

    1. Hi Di, according to the FDA, “Never leave seafood or other perishable food out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90°F. Bacteria that can cause illness grow quickly at warm temperatures (between 40°F and 140°F).”

      1. Thanks ~ I would keep it at the right temperature ~ I would just like to serve cold vs hot as that is easier to maintain for picnic ~ going to see Tempest this looks like Prospero’s Feast. Food safety my biggest concern

  1. This is so beautiful. I have a ton of salmon in my freezer because my husband went to Alaska fishing a while back. It’s also my favorite fish, and so lends itself to toppings and seasonings. This fruit mixture is really unique and I can’t wait to make it, but I’ll have to wait for springtime.

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