Salt and pepper salmon with papaya salsa

Salt and pepper salmon with papaya salsa
  • 0:20 Prep
  • 0:08 Cook
  • 4 Servings
  • Capable cooks

For a new way to serve salmon, try this tropical salsa recipe and serve with rice.

Featured in
Main recipes, Fish recipes


  • 1 tablespoon sea salt
  • 1 tablespoon cracked black peppercorns
  • 1 tablespoon rice bran oil
  • 4 x 100g Tassal salmon fillets, skin on
  • Steamed jasmine rice, to serve
  • Lime wedges, to serve
  • Fresh coriander leaves, to serve

Papaya salsa

  • 1/2 medium (400g) papaya, finely diced
  • 1 Lebanese cucumber, halved, seeded, thinly sliced
  • 2 kaffir lime leaves, shredded
  • 1/2 long green chilli, seeded, finely chopped
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 2 tablespoons fresh coriander leaves, finely chopped


  • Step 1
    Make Papaya salsa: Combine papaya, cucumber, lime leaves, chilli, lime juice, fish sauce and coriander in a small bowl. Set aside.
  • Step 2
    Combine salt and pepper in a small bowl. Sprinkle over both sides of salmon, pressing to stick.
  • Step 3
    Heat oil in a large frying pan over medium heat. Cook salmon, skin-side down, for 3 to 4 minutes (see note). Turn. Cook for 2 to 3 minutes or until golden and cooked to your liking. Serve with papaya salsa, rice, lime wedges and coriander.


  • 1785 kj


  • 15.4g

    Fat Total

  • 3.4g

    Saturated Fat

  • 4.1g


  • 33.3g


  • 78mg


  • 1715mg


  • 35.4g

    Carbs (total)

All nutrition values are per serve


Cook’s note: It’s best to cook the salmon in 2 batches to ensure the skin becomes crisp and the salmon doesn’t stew.

  • Author: Kirrily La Rosa & Alison Adams
  • Image credit: Craig Wall
  • Publication: Super Food Ideas


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