Steve Himelfarb's Grilled Crusted Salmon With Mango-White Peach Salsa and Glaze 4.000
Jun 15, 2005

This recipe ran as part of a Father's Day tribute. Joe Berlin, 12, says: "I've never sat down to one of my dad's dinners without the first word out of my mouth being 'Yum.' "

For his father, Steve Himelfarb, cooking is a creative process. He likes to take a main ingredient and improvise the rest.

The glaze and salsa can be prepared before you start grilling the fish. Be sure to use fruit that is ripe.

Servings: 4
  • For the salmon
  • 4 (32 ounces) skin-on salmon fillets or steaks (or any fresh salmon), pin bones removed
  • 3 tablespoons Jamaican jerk seasoning
  • 3 tablespoons dried porcini mushrooms or other wild mushrooms, finely ground
  • mango white-peach salsa and glaze
  • 1 cup mango, peeled and cubed
  • 1 cup white peaches, peeled and cubed
  • 2 tablespoons unsalted butter
  • 1 tablespoon finely chopped garlic
  • 1 cup (12 ounces) spicy mango chutney
  • 1 teaspoon spicy Hungarian paprika
  • 1 teaspoon curry powder
  • 1 teaspoon hot pepper sauce, such as Marie Sharp's
  • 1 to 2 limes (juice only)
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • Freshly ground black pepper
  • Organic baby greens
  • Avocado oil or extra-virgin olive oil, for garnish
  • Basil leaves, for garnish


For the salmon: Using a sharp paring knife, score the skin side of the fish, taking care not to cut through the flesh.

In a small bowl, combine the jerk seasoning and mushroom powder. Rub the mixture into the flesh of the salmon, cover the fish with plastic wrap and refrigerate for 1 to 2 hours.

For the salsa: Reserve 2 tablespoons each of the mango and the peaches.

In a small pan over medium heat, combine the (4 tablespoons total) reserved mango and peaches and the butter, cooking until slightly caramelized, about 3 to 4 minutes. Remove from the heat.

For the glaze: In a medium pan over medium-high heat, heat the garlic, mango, peaches, mango chutney, paprika, curry powder, hot pepper sauce, lime juice, cider vinegar, honey and salt and pepper to taste until the mixture begins to boil, about 5 minutes. Reduce heat to low, cover and cook for 30 to 45 minutes, until the fruit is soft enough to be incorporated. Remove from heat.

Prepare the grill for high heat. If using a gas grill, preheat the grill to high. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute the heated charcoal evenly under the cooking area for direct heat. When ready to grill, salt and pepper the salmon to taste and place it skin side down on the grill. Baste the salmon flesh with the glaze and cook 10 minutes (for medium-rare). Transfer the salmon to a platter and set aside.

To serve, divide organic baby greens among individual plates and drizzle with avocado oil. Place the salmon skin side down on the greens. Spoon the remaining glaze over the salmon. Garnish with basil leaves and the mango-peach salsa.

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Recipe Source

Adapted from Steve Himelfarb, of Washington.

Tested by Stephanie Witt Sedgwick.

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