Spice-Crusted Salmon with Lime-Orange Salsa

Spice-Crusted Salmon with Lime-Orange Salsa

7 Reviews
From the EatingWell Kitchen

In this salsa by chef Chris Schlesinger, citrus shows its two sides, the sweetness of the oranges contrasting with the tartness of lime juice. Chipotle peppers contribute a dark, distinctive heat.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Salsa
  • 4 navel oranges
  • 1 small red onion, finely chopped
  • 1/4 cup lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon minced chipotle peppers
  • 1 clove garlic, minced
  • Salt & freshly ground pepper, to taste
  • Salmon & Spice Crust
  • 1 tablespoon coriander seeds, crushed
  • 1 tablespoon cumin seeds
  • 1/2 tablespoon black peppercorns
  • 1 teaspoon kosher salt
  • 1 pound salmon fillet, skin removed, cut into 4 portions


  • Active

  • Ready In

  1. To make salsa: With a sharp knife, remove skin and white pith from oranges and discard. Working over a medium bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl. Add onion, lime juice, cilantro, chipotle peppers and garlic. Stir to combine. Season with salt and pepper.
  2. To make salmon: Heat a small skillet over medium heat. Add coriander and cumin; toast, stirring constantly, until aromatic, 2 to 3 minutes. Let cool and transfer to a spice mill or mortar and pestle. Add peppercorns to the mill and coarsely grind all the spices. Stir in salt.
  3. Preheat grill or broiler.
  4. Coat salmon with the spice mixture. Grill or broil on a lightly oiled rack until the fish is opaque in the center, about 5 minutes per side. Serve with the salsa.
  • Make Ahead Tip: The salsa can be prepared ahead and stored, covered, in the refrigerator for up to 8 hours.

Nutrition information

  • Per serving: 329 calories; 16 g fat(4 g sat); 4 g fiber; 23 g carbohydrates; 25 g protein; 83 mcg folate; 62 mg cholesterol; 13 g sugars; 0 g added sugars; 503 IU vitamin A; 94 mg vitamin C; 107 mg calcium; 2 mg iron; 430 mg sodium; 753 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 fruit, 4 lean meat

Reviews 7

June 01, 2010
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By: meeklyblooming
I've made this twice, and I finally figured out the secret to making it quick. I peeled the oranges and "removed the membrane" semi-successfully, but it took 25 minutes per orange. I finally decided I couldn't take it any more, and took out my juicer. WAY faster, but you get the membrane in, so maybe not a good idea. Then, I thought of a grapefruit - why is it we get "membrane-less" sections every time we eat one of those? So I tried, with a "sharp knife", the same way I would do a grapefruit- i.e, in sliced halves, peel on. Perfect - 2 minutes, maybe 4. Since it's such a hit at my house (and I love the salsa for other things), I'm really glad I figured this out! Definitely recommend this to any one - spiciness and chunkyness of the salsa is totally up to the cook, and it's fantastic with the salmon (as well as on wheat toast with cream cheese)!
February 16, 2010
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By: EatingWell User
Not sure how this can be considered "Quick" if you take the time to remove each orange section membrane, but it was worth the trouble. With one full serving left, I'm planning to have it cold on a bed of greens for lunch...should be delicious! I also have enough leftover orange salsa to try on top of chicken for another dinner. Can't wait!
January 20, 2010
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By: EatingWell User
Thank you, thank you, thank you for having this on the website! I'm like Kate; I made this in 1994 and, instead of digging through very old EatingWells, I found it instantly in 2010 on the web. Gotta love it! Great flavors. Salsa is divine. Making it in advance is recommended, but it's great even with an hour set. Richard
September 28, 2009
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By: EatingWell User
This was published in an Eating Well issue long ago and I made it often--A favorite among friends and family. I'm thrilled you have it on your website since I had loaned my copy to a friend and never got it back. Kate, Kansas City, MO
September 28, 2009
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By: EatingWell User
Excellent dish. Took an hour to prepare. I didn't feel like this was a quick dish. But it was worth the time I put into it. Wow. Even the kids loved it (minus the salsa). Sonnie, Lexington, KY
September 28, 2009
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By: EatingWell User
This dish was very quick and easy to make. Paired it with wild rice, steamed asparagus and white wine. Would also recommend making the salsa and refrigerating in advance to allow the flavors to blend more thoroughly. Anonymous, Springfield, VA
September 28, 2009
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By: EatingWell User
i was in a rush, this recipe was so simple, quick, easy to prepare and really impressed my guests. YUMMY!! Tasha , Fort Mcmurray, AL