In the spring, just as local strawberries begin popping up their red bodies, I make this dish and I make it time again throughout the summer. It makes entertaining easy and impressive--it is just so darn pretty. While it may be eaten hot, it is truly best room temperature. The pink flesh of the cooked salmon looks so inviting with the crunchy sweet strawberries salsa. This preparation is a keeper and a spring and summer plate lovely enough for the most distinguished guest, Easter, or Mother's Day brunch.

Go wild! Salmon begin their lives as eggs laid in the gravel of cold mountain springs. As they grow, these nutrient dense, brain building fish migrate hundreds, even thousands, of miles to the ocean and journey back to their fresh water stomping grounds to spawn. Known for its brain building Omega 3 fatty acids, one serving boasts more than the average American gets from all other food over several days. The healthiest salmon in the world is wild Alaskan salmon. Researchers confirm regular consumption of wild Alaskan salmon is beneficial to overall health. Farm raised salmon with its milder taste is fed corn--a diet unnatural to this marine creature--lowering the high level of important fatty acids, protein and amino acids. Salmon produced on farms is also exposed to higher levels of contamination and has less nutritional value than its wild cousin. The extensive use of antibiotics in some farmed salmon also poses human antibiotic resistance issues--choose wisely. 

cuisine American
difficulty Moderate
season Year Round
serves 6 to 8

Ingredients for the Salsa

  • 3 to 4 pound side wild salmon
  • 1 English cucumber seeded and finely chopped
  • 1 scallion, thinly sliced (white and light green parts only)
  • 2 tablespoons fresh mint, sliced into thin ribbons
  • 3 to 4 tablespoons seasoned rice wine vinegar
  • 2 cups fresh strawberries, hulled and finely diced

Ingredients for the Sauce

  • 1 stick unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice, freshly squeezed


  1. In a small bowl, toss the cucumber, scallion, mint, and vinegar together. Cover and chill for 1 to 2 hours. Just before serving, stir in the strawberries.
  2. To make the barbecue sauce, melt the butter and garlic in a small saucepan over low heat. Stir in the honey, soy sauce, and lemon juice. Cook for 2 minutes and set aside.
  3. Prepare a charcoal or gas grill. Brush the salmon with the barbecue sauce and place on a well-oiled grilling rack. If preparing a side of salmon, there is no need to turn it. If grilling steaks or filets, grill 4 to 5 minutes per side. The fish is best just barely cooked through with a general rule of 10 minutes of grilling time for every one inch of thickness.
  4. Remove the salmon from the grill and baste the fish generously with the barbecue sauce. Place the fish on a serving platter and serve with the fruit relish.