Grilled Fish with Vegetable Salsa

by Editorial Staff

Grilled products are always delicious and aromatic. I suggest cooking salmon and vegetable salsa over an open fire – a great combination.

Summary

Cook Time	30 minutes
Total Time	30 minutes
Course	Main Dish
Servings (Default: 4)

Ingredients

Salmon fillet (cut into 4 pieces) – 200 g
Salt – 0.5 teaspoon.
Ground black pepper – 0.5 teaspoon.
Vegetable oil – 1-2 tbsp
Tomatoes (cut into halves) – 4 pcs.
Red onion (cut into thin strips) – 1 pc.
Lime (cut in half) – 1 pc.
Chili pepper (seeded and cut in half) – 1 pc.

Instructions

Preheat grill to medium heat.
Season 4 salmon fillets with 1/4 teaspoon salt and 1/4 teaspoon black pepper each. Brush grill rack with vegetable oil. Place fillets on rack and cook 4 minutes on each side. Remove from grill.
Place tomato halves (cut side down), onion strips, and chili pepper halves on the oiled grill rack. Cook tomatoes 6 minutes, then flip and cook 1 minute more. Cook onions and chili 6 minutes on each side. Remove vegetables and let cool.
Coarsely chop the cooled tomatoes and onions, and finely chop the chili. In a bowl, combine tomatoes, onions, chili, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and juice from half the lime.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.