Crispy Salmon and Watermelon Salsa

salmon, watermelon, jalapeno, mint + pistachios

Past Meals

Serves: 2 Servings | Time to Table: 15 Minutes and Under | Calories: 483 | Category: Low-Calorie, Paleo, Pescatarian | Allergens: Contains Fish (Salmon) + Tree Nuts (Pistachios) | Good Source of: Potassium, Protein, Vitamin A, Vitamin C


  • - Chef's Knife
  • - Measuring Spoons
  • - Medium Saute Pan
  • - Mixing Bowl
  • - Spatula

What You Need:

  • - Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Cilantro
  • - Jalapeno Pepper
  • - Lime
  • - Mint
  • - Pistachios
  • - Red Onion
  • - Salmon
  • - Watermelon

Wine Pairings by @grapefriend

A juicy Syrah-based rosé will be amazing with the watermelon and also balance the piquant cilantro.

Beer Pairings

An American Double IPA is where it’s at.

TK Table Talk:

What movie can you watch over and over and never tire of?

What To Do:

Crispy Salmon and Watermelon Salsa - Step 1

1. Prep Salmon: Pat salmon dry and liberally season with salt and pepper.

Crispy Salmon and Watermelon Salsa - Step 2

2. Cook Salmon: Place a heavy skillet over medium-high heat, until hot. Add 2 tablespoons canola oil. When oil starts to shimmer, place the salmon in the pan (skin side down). Cook without moving for 3 minutes then flip over. Continue cooking until just cooked through the center (about 3 minutes).

Crispy Salmon and Watermelon Salsa - Step 3

3. Prep Salsa Ingredients: While the salmon is cooking, dice half of the watermelon spears (see Pro Tip for a fun way to use the rest). Chop cilantro and mint. Finely dice the jalapeno. Cut lime in half. Chop pistachios.

Crispy Salmon and Watermelon Salsa - Step 4

4. Mix Salsa: In a medium bowl, stir together the watermelon, cilantro, mint, red onion and as much jalapeno as you can handle. Squeeze lime juice over. Salt and pepper to taste.

To Serve: Place salmon on plate and spoon salsa over. Sprinkle with chopped pistachios.

Pro Tip:

For an easy summer dessert, brush your leftover watermelon spears with oil and grill! Serve with a scoop of lemon sorbet.