Grapefruit Gremolata Salmon Recipe


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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