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Grilled Salmon with Blackberry Cherry Salsa

Make This


  • Crackers
  • 1 cup Crunchmaster® Hint of Sea Salt 7 Ancient Grains Crackers, crushed
  • Baking & Spices
  • 1 ¼ tsp. sea salt
  • 1 tsp. freshly ground pepper
  • Produce
  • 1/2 tsp. ground coriander
  • 1 ½ cups dried cherries
  • 2 tbsp. red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno pepper (ribs and seeds removed), minced
  • 1 tbsp. fresh lime juice
  • 1 tsp. lime zest
  • 1 cup fresh blackberries plus more for garnish
  • Oils & Vinegars
  • 1 tbsp. olive oil, plus more for grill grates
  • Seafood
  • 4 salmon fillets (6 ounces each)
  • Condiments
  • 1 tsp. honey
  • Nuts & Seeds
  • 2 tbsp. almonds plus more for garnish


Heat grill to high heat; lightly oil grates.

In a small bowl, stir together coriander, 1 tsp. sea salt, and ½ tsp. pepper. Rub salmon with oil; coat with coriander mixture.

Grill salmon to desired doneness approximately 2 minutes; flip and continue to cook for another 3 minutes.

Meanwhile, to make the cherry salsa combine cherries, onion, cilantro, jalapeno, honey, lime juice, lime zest, blackberries, almonds, remaining sea salt and pepper in a medium sized bowl; toss to combine. Place in the refrigerator until ready to serve.

Remove salmon from grill; transfer to a serving plate. Serve with cherry salsa; garnish with additional blackberries and almonds.

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