• 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 tablespoon olive oil
  • 1/4 cup diced yellow onion
  • 2 yellow baby bell peppers, seeded and chopped
  • 2 orange baby bell peppers, seeded and chopped
  • 2 red baby bell peppers, seeded and chopped
  • 1/2 jalapeño pepper, seeded and chopped
  • 1 sun-dried tomato, chopped
  • 4 small scallions, sliced
  • 1 tablespoon olive oil
  • 2 8 oz. salmon filets with skin


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Cook Time

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Prep Time

Recipe Description

Summer Salmon is a great meal to have when you just want to be outside.


It truly is an easy way to fix salmon. With only 30 minutes needed to prep, prepare and cook these salmon filets, you'll have plenty of time to relish the golden rays of summer sun while dining on your porch.


Delight yourself with the garden vegetable relish made with fresh flavors that are deepened by sun-dried tomatoes. A simple sauce of mayonnaise and lime can be soaked up by forkfuls of what would otherwise be basic salmon.


Together, the relish, sauce, and salmon filets make this a gourmet salmon entree for dining al fresco.

Recipe Directions

In a small bowl, whisk together the ingredients for the sauce. Set aside.


For the relish:

Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat until smoking. Drop in the onion and stir continuously until slightly browned, 1-2 minutes. Next, add the peppers and sun-dried tomato and stir for another 2-3 minutes, or until the peppers are glossy and browning slightly around the edges. Transfer relish to a separate plate and set aside to cool slightly, then toss in the scallions.


For the salmon:

Add the second tablespoon of olive oil to the hot skillet. Swirl the oil in the skillet so it covers the bottom and picks up all the char from the vegetables used to make the relish. Place salmon fillets in the infused oil, skin side up. Sear for 2 minutes, then flip them over. Lower the heat and cook for another 7 minutes or until lightly cooked through (don’t overcook them!). The skin should peel away when lifting the filets out of the pan.


To serve, drizzle the lime sauce onto plates in a zig-zag pattern (or you can use a spoon to swirl it onto the plates), about a tablespoon or two of the sauce per plate should do it. Carefully place the salmon fillets on top of the sauce. Top the salmon with a generous spoonful or two of the pepper relish and garnish with a sprig of cilantro.


Sit back and enjoy with a glass of white or your favorite citrus cocktail.