Baked Salmon Recipe with Fruit Salsa

This Salmon Recipe is way too easy, almost embarrassing – but this is just perfect party food when you have no time and want something special that guests will love and remember.

Boneless skinless, perfectly seasoned, absolutely delicious, and totally simple to make! Could it all be true? Our Salmon with Fruit Salsa Reicpe has it all.

And the sauce, strawberry jam and mild salsa. Huh? What?, no truffles, pates, pastries? No culinary school degree necessary for this crowd pleaser? The busy host's dream come true!

Our most requested salmon recipe, and it’s so easy! Not too expensive; and good quality salmon is available almost everywhere.


This recipe will 50 people as an entree, if you are you are serving other entrees and/or appetizers.

Remember that your guests are going to eat a little over a pound of food per person for dinner. Read about Party Food Quantities and how to plan for the right amounts.

Shopping List for 50 People:

___10 pounds of boneless skinless individually wrapped frozen salmon

TIP: Commonly available at shopping clubs, this product is often marketed as “center-cut atlantic” fish, which is portioned usually around 5-6 ounces. Some might say that fresh is better than frozen – not always true, in our opinion – because these fish are frozen aboard the ship within an hour from when they’re caught.

BUT: If you can’t get individually frozen, try to buy fresh whole filets around two pounds each. Have the store skin and bone them for you.

___salt, pepper and garlic powder

___1 – 2 pound jar of strawberry preserves, cheap brand is fine

___48 ounces of mild salsa, cheap is good enough

___1 can of vegetable spray

___6 disposable aluminum pans 10”x12¾”x1½” , often called “shallow”, but not “cake pans”


___3 bunches of fresh curly parsley

___6 lemons


Two Days Before the Party:

If the salmon is frozen, thaw it by moving it from the freezer to the refrigerator. Leave the salmon wrapped in its individual plastic wrappings for now. If it’s frozen but not individually wrapped, rapid tightly with film while it thaws.

If you bought fresh salmon, Leave it tightly wrapped in the refrigerator until the day of the party.

In a large bowl, combine the strawberry jam with salsa. Store in a zip-lock bag and refrigerate. The flavors will marinate together for a couple of days, only getting better. Yes, it really is that easy!

On the Day of the Party:

Preheat oven to 450^F.

Spread out the six disposable aluminum half pans. Spray them well with vegetable spray. Remove the salmon from the individual plastic wrappers.

Wash each one off, allow to drain and arrange them lying flat into the six pans.

If you are using whole filets, spread them out evenly between the six pans.

Lightly season the fish with salt, pepper and garlic powder.

If you’re using salmon pieces around 5-6 ounces each like we do, then bake the salmon for 12 minutes in a hot 450^f oven, no more.

Whole filets will take longer, probably not more than twenty minutes.

We’ve learned that most people want the salmon around medium-rare to medium. We usually bake the salmon until it’s 125^f – 130^f inside.

If one of your guests wants it cooked more, you can easily pop their piece in the microwave. You know your guests and your tastes. But around here – overcooking the fish is a big no no!

Only the Thermometer Knows. Click here to find our section on Food Thermometers and Food Safety.

Keep the pans of salmon tightly covered with foil. Place one or two into the chafing dishes to serve and keep warm. Keep it warm in a chafing dish – here’s our section on Food Warmers and Chafing Dishes.

TIP: “Dry” is the enemy of great tasting fish. Take all the pans out of the oven when fully cooked and let the oven cool down to 150^f, then put the unserved pans back in the oven to stay warm, and keep the oven door opened a little bit to prevent more cooking.

Or better still:

TIP: Have a second chafing dish back in the kitchen. The chafing dish heats water to keep things warm – a wet heat instead of an oven’s dry heat.

Warm up the salsa sauce either in a pan on top of the stove or in a microwave. Pour the sauce over the salmon in the six aluminum pans. Cover the salmon and keep it warm until guests arrive.

Below is the salmon served in an inexpensive wire-style chafing dish available in most party stores. Our section about Food Warmers has more about chafers.

Presentation: Your Eyes Eat First

NOTE: Remember, the aluminum half pans are going to be used to bake and serve the salmon.

Just before serving, carefully portion cut the salmon in eight or ten pieces per pan. You sure sharp knife, but be careful not to pierce through the thin aluminum disposable pan.

TIP: Don’t portion cut the salmon until you’re actually ready to serve that pan. This will help to keep the salmon nice and moist.


Wash the curly parsley by running it under cold water and shaking the water out of clean leaves. Go outside to shake the water, if it makes less of a mess! Cut the lemons into slices. Keep the parsley and lemon cold.

When ready to serve, put some parsley and lemon around the salmon in the chafing dishes.

TIP: Cover the salmon with film, removing just before guests arrive at the buffet.

The parsley and the lemon are the garnishes for this dish. You can also add some fresh chopped tomato and sprinkle it over the salmon, if you like. However, the shiny glaze from the salsa, green of the parsley and yellow of the lemon do a nice job.


The salmon and sauce freeze very well. Store them in small quantities in zip-lock bags and freeze. You can re-heat them in the same zip-lock bag.

Ready for some more Dinner Party recipes?

How about some Salads?

Find an Appetizer that will go with the Baked Salmon

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