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!
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.
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!
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.
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
Print Recipe SaveIngredients
- 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!
Would be possible to serve this room temperature in salad for a picnic ?
Thanks,
Di
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).”
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
Perfect! Can’t wait to hear what you think, Di.
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.
This makes me so happy to hear, Mimi… sounds like a great stash! Can’t wait to hear what you think!