Grilled Salmon & Zucchini with Red Pepper Sauce

Grilled Salmon & Zucchini with Red Pepper Sauce

13 Reviews
From: EatingWell Magazine, May/June 2009

Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ⅓ cup sliced almonds, toasted (see Tip)
  • ¼ cup chopped jarred roasted red peppers
  • ¼ cup halved grape tomatoes or cherry tomatoes
  • 1 small clove garlic
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sherry vinegar or red-wine vinegar
  • 1 teaspoon paprika, preferably smoked
  • ¾ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 1¼ pounds wild-caught salmon fillet (see Note), skinned and cut crosswise into 4 portions
  • 2 medium zucchini or summer squash (or 1 of each), halved lengthwise
  • Canola or olive oil cooking spray
  • 1 tablespoon chopped fresh parsley, for garnish


  • Active

  • Ready In

  1. Preheat grill to medium.
  2. Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, ¼ teaspoon salt and ¼ teaspoon pepper in a food processor or blender until smooth; set aside.
  3. Coat salmon and zucchini (and/or summer squash) on both sides with cooking spray, then sprinkle with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Grill, turning once, until the salmon is just cooked through and the squash is soft and browned, about 3 minutes per side.
  4. Transfer the squash to a clean cutting board. When cool enough to handle, slice into ½-inch pieces. Toss in a bowl with half of the reserved sauce. Divide the squash among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.
  • Note: Wild-caught salmon from the Pacific (Alaska and Washington) and Pacific cod are more sustainably fished and have a larger, more stable population. For more information, visit Monterey Bay Aquarium Seafood Watch (
  • Tips: To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.
  • To skin a salmon fillet, place on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
  • Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.

Nutrition information

  • Serving size: 4 oz. salmon, ¾ cup vegetables & 2 Tbsp. sauce
  • Per serving: 295 calories; 14 g fat(2 g sat); 2 g fiber; 8 g carbohydrates; 32 g protein; 44 mcg folate; 66 mg cholesterol; 3 g sugars; 0 g added sugars; 978 IU vitamin A; 22 mg vitamin C; 100 mg calcium; 2 mg iron; 600 mg sodium; 877 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 4 lean meat, 1 fat

Reviews 13

July 22, 2018
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By: MomTennisPro
Delicious!!! Made this tonight for family and friends with salmon we caught in Alaska. Everyone loved it and declared it a definite "do again" recipe.. The sauce is a winner; the smoked paprika is the hidden star. I made a quadruple batch intending to freeze the extra for a pasta sauce or a future salmon night. We grilled both zucchini and summer squash. I actually did not expect it to be good since I have never really liked zucchini (except in zucchini bread or muffins) or summer squash, but it was wonderful. Served with a kale salad and steamed asparagus. Using jarred organic roasted red peppers was so easy (a huge timesaver to roasting, peeling and seeding yourself). I found this recipe site by googling gf, dairy free, sugar free sauces for salmon. This is so healthy!!! Love it.
August 23, 2015
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By: EatingWell User
Flavorful Sauce that is wonderful with grilled foods I love salmon and am always looking for new recipes that feature it. I used zucchini and yellow squash and it was a hit. The smoked paprika is the star of this sauce and it pairs perfectly with flame grilled fish or poultry. Next time I am going to double the recipe for the sauce so there is some leftover for the next day. Pros: Fast & Easy Preparation
January 29, 2015
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By: EatingWell User
EASY Delicious meal This meal was very quick and easy to make, a great weeknight meal. The sauce was pretty good on the zucchini, and delicious on the salmon. The only change I made was that I didn't add salt, I used Mrs. Dash instead. The sauce was just a bit bland, so next time I think I might try cayenne pepper for a little kick. And I definitely recommend doubling the sauce amount. I made only two servings of the zucchini and salmon, but four servings of the sauce, and we barely had enough. Pros: Quick, Easy, Healthy Cons: NULL
November 03, 2014
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By: EatingWell User
Delicious! Yum yum yum! Used red wine vinegar and served with a baguette. I made double the amount of sauce and I was glad I did Pros: Delicious if recipe is followed exactly Cons: Time consuming - hard to check if salmon is cooked
August 18, 2014
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By: EatingWell User
Incrediable This is the first time I have ever cooked Salmon and I was a little timid. But this was so simple and easy. And it was incredibly delicious. This will be a once a week meal from now on. Pros: Easy
December 27, 2013
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By: EatingWell User
We loved this dish. The sauce was super and I'll be making this again.
January 19, 2013
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By: gfgirl
I really liked this, however next time I would cut back on the vinegar - I found it to be too much.
August 23, 2012
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By: vivaitalia!
Perfect base for a phenominal meal! I used aubergine instead of zucchini and it worked perfectly! I also doubled the sauce and served it on a bed of orzo pasta, mixing a little of the sauce through. It was fantastic!
August 18, 2010
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By: Diana
Loved husband licked the plate clean with the sauce!
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