Ginger-Lime Salmon with Watermelon Mint Salsa

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I am not surprised to say this is my third salmon recipe for Autoimmune Paleo! I can’t help that this flaky, buttery, nutrient-rich fish is my favorite food and one I enjoy 4 to 5 times a week! My body just positively craves it almost every single day. I attribute that to wild salmon’s stellar nutrient profile. It’s a wonderful source of omega-3’s, selenium, and vitamin D, which all happen to be nutrients that support thyroid health and the immune system.

Usually, I do a simple broil of several filets of wild-caught salmon seasoned with sea salt and dill and dressed in lemon juice. Pretty basic. I often serve it with a side of avocado salad and cauliflower rice for the ultimate 15-minutes-or-less meal during busy weeks! Now that would make for quite a boring recipe, so instead I created something nearly as simple but seasonally inspired.


Watermelon is easily my favorite summer fruit and the minute I can get my hands on a whole melon at the farmer’s market, I proudly waddle home with my new 5-pound best friend. Paired with salmon, it adds a brightness and juiciness to the palate that balances out the richness of the fatty fish. Watermelon also makes a beautiful nightshade-free summer salsa when combined with traditional salsa staples like lime and cilantro. I couldn’t miss the opportunity to add in some mint since the two are a match made in foodie heaven.

Many people refrain from including seafood in their diet because of budget constraints. I have found that buying wild salmon fillets frozen and individually packaged rather than fresh from the seafood counter saves at least $4 a pound in my neck of the woods. If wild salmon is difficult to find, you can make this recipe using a meaty white fish such as cod. Looking for other inspiring salmon recipes? Check out my recipes for Bacon-Date Crusted Salmon and Wild Salmon with Nectarine-Cucumber Salsa!

Ginger-Lime Salmon with Watermelon Mint Salsa
Prep time
Cook time
Total time
Serves: 2 servings
  • 2 6-oz wild salmon filets, skin on
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon sea salt
  • Arugula for serving
  1. Pat salmon filets dry and lay flat, skin side down, in a shallow glass dish.
  2. Whisk together olive oil, lime juice, ginger, vinegar, and sea salt in a small glass bowl.
  3. Pour marinade evenly over the salmon filets. Allow salmon to marinade for 25-30 minutes.
  4. Meanwhile, preheat broiler to 425 degrees F. Arrange an oven rack 6-8 inches away from the oven broiler element.
  5. Transfer salmon to an oven-safe rimmed baking sheet. Broil for 5-7 minutes, depending on the thickness of the salmon filet, until the salmon is cooked through for well-done salmon or until the center is a medium pink for medium-done salmon.
  6. Serve atop arugula with the Watermelon Mint Salsa (below).

Watermelon Mint Salsa
Prep time
Cook time
Total time
Serves: 1½ cups
  • 1 tablespoon olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons red wine vinegar or balsamic vinegar
  • ½ teaspoon grated fresh ginger
  • ¼ teaspoon sea salt
  • 1 ½ cups diced seedless watermelon
  • 2 tablespoons sliced fresh cilantro leaves
  • 1 tablespoon sliced fresh mint leaves
  1. Whisk together the olive oil, lime, vinegar of choice, ginger, and sea salt. Toss with the watermelon in a medium size bowl. Mix in the fresh herbs.


About Alaena Haber

Alaena Haber is the recipe creator and blabber, err… blogger, behind Grazed and Enthused, an Autoimmune Protocol diet and lifestyle blog. Alaena initially began blogging in 2014 to re-spark her passion for cooking while on the elimination phase of the Autoimmune Protocol, which she uses to address Hashimoto’s and leaky gut symptoms. Enthused by her rapid health progression, she decided it was time to help others by devoting more (okay, all) of her spare time to the autoimmune community. Alaena has three requirements for her recipes: they must be creative, accessible, and make others excited about nutritional healing. You can find her on Facebook and Instagram where she shares both tiny and victorious moments in her healing journey.


  • AnneMarie Krupa says

    We love the Bacon Date Salmon. My husband was leary to try it but we just fell in love after we tried it. I am not a fan of watermelon but we are going to try this one!

  • Renee says

    Does this protocol help for cancer? I’m in deep remission, but want to prevent it from coming back. I ate no sugar, fairly well, yet still got cancer. So I figure I need to switch it up. Thank you in advance for your feedback!

    • Mickey Trescott says

      Hi Renee!
      We aren’t doctors and don’t make any claims about diet to treat medical conditions like cancer. Your best bet is to work with a functional medicine practitioner who can help devise a nutrition plan to prevent your issues from coming back – happy to hear you are in remission, and wishing you the best!

  • Angie says

    Oh, looks wonderful – both the salmon and the amazingly fresh watermelon salsa, yum! Thanks!

  • Elke says

    Hi there 🙂
    I just ordered your autoimmune cookbook. these recipes look so yummy,I’m wondering if someone with blood sugar issues can successfully eat these types of dishes. I am planning to do a low FODMAP for a while.
    I have metabolic syndrome and am slightly underweight.I understand you can’t give medical advice,just wondering if in general this diet is suitable for blood sugar balance
    Thank you for all of your compassion and the work you are contributing to the autoimmune community.
    I’ve been feeling so hopeful just browsing your pages 🙂

    • Mickey Trescott says

      Hi Elke!
      I do think, in general this diet is very supportive of maintaining healthy blood sugar balance. In general, we focus on meals that have adequate protein, good fats, and complex carbs from vegetables. If you are worried about it, I would steer clear of any AIP treats until you get that balance under control. Good luck!

  • Julie says

    Hey! I know this is an old post but I just wanted to say that I was able to use this recipe as a starting point for making AIP watermelon rind salsa (needs some more fine tuning next time, my main issue was that it ended up too salty without the sugar to balance). Watermelon flesh is a bit sugary for me right now, but I think I can tolerate the rinds okay (so far so good), and the rinds also have some great nutrients. So, thanks for providing the jumping off point!

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