Grapefruit Gremolata Salmon Recipe

The Hale Groves Team

Broiled grapefruit adds vibrancy to the mild flavor of healthy salmon in this Italian –inspired dish! You may substitute halibut or another firm/medium-firm textured fish if you like. Serves 4.


  • 2 Hale Groves Dazzling Deep Red Grapefruit
  • ¼ cup minced fresh parsley
  • 1 garlic clove, minced
  • 1 Tbsp. plus 1 tsp. brown sugar, divided
  • 4 salmon fillets (6 ounces each)
  • 1 Tbsp. cumin seeds, crushed
  • ½ tsp. salt
  • ½ tsp. pepper, coarsely ground


  1. Preheat broiler. Finely grate enough peel from grapefruit to measure 2 tablespoons. In a small bowl, mix parsley, garlic and grapefruit peel.
  2. Cut a thin slice from the top and bottom of each grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit. Arrange sections in a single layer on one half of a foil-lined 15x10x1-in. baking pan. Sprinkle with 1 tablespoon brown sugar.
  3. Place salmon on remaining half of pan. Mix cumin seeds, salt, pepper and remaining brown sugar; sprinkle over salmon.
  4. Broil 3-4 in. from heat 8-10 minutes or until fish just begins to flake easily with a fork and grapefruit is lightly browned. Sprinkle salmon with parsley mixture; serve with grapefruit.

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