Recipe by Brynie Greisman

Lox-Style Salmon with Fruit Salsa

add or remove this to/from your favorites
Parve Parve
Medium Medium
6 Servings

No Allergens specified

This fish should be made in advance and improves with time. Festive and colorful. The fish uses readily available ingredients and tastes fabulous. You can omit the salsa if desired, but it takes the dish to a different level. Thanks, Faigy F.  


Main ingredients

  • 1 long piece salmon fillet or 6 slices salmon fillet

  • salt and pepper to taste

  • 1 red onion, thinly sliced

  • 3 tablespoons oil

  • 1/4 cup distilled vinegar

  • 1 heaping teaspoon salt

  • 1/4 package fresh dill

Fruit Salsa

  • 1/4 cup diced pineapple (fresh or Gefen Canned)

  • 1/4 cup minced onion

  • 1 clove garlic, minced or 1 cube Gefen Frozen Garlic

  • 1 small jalapeno pepper, diced

  • 1/4 cup combination red and green pepper, diced

Wine Pairing

Tzuba Chardonnay


Make the Salsa


Combine all salsa ingredients in a bowl and refrigerate for a few hours, preferably overnight.


You can sub freshly diced mango for the pineapple in the salsa. This is positively delicious on broiled chicken, with various schnitzel dishes, and with other fish as well.  

Make the Salmon


Wash salmon and pat dry. Place in a glass dish, sprinkle with salt and pepper, and bake at 240 degrees Fahrenheit (120 degrees Celsius) for 20-30 minutes. It should look almost raw.


Remove fish from oven. Arrange onion slices on fish.


Blend together oil, vinegar, salt, and dill in a food processor or with a hand blender. Pour over fish. Cover with Gefen Parchment Paper and then tightly with aluminum foil. Marinate in the fridge for at least three days.


Serve cold, with fruit salsa on the side.

Lox-Style Salmon with Fruit Salsa

Please log in to rate


Notify of
Inline Feedbacks
View all comments