Preheat the BBQ and ensure the grill is oiled so that the salmon does not stick.
Place salmon skin side down on BBQ, cook for 2-3 minutes (depending on thickness of filets).
Flip salmon, skin should be crispy and easy to peel off with tongs.
Continue to cook for 1 minute, then flip, cook 1 minute, and last flip, cook 1 minute, then remove, place on serving dish
Peel papaya, cut down the centre and spoon out the seeds.
Chop papaya to a small fine dice, place in mixing bowl.
Add all other ingredients to the bowl and gently mix.
Spoon papaya salsa over cooked salmon on serving tray.
Planning a BBQ? Try this simple, fast, and delicious grilled coho and papaya salsa recipe from Chef Peter DeBruyn of Victoria’s prestigious Strathcona Hotel.
Best served with Red Rooster Chardonay or See Ya Later Ranch Pinot Noir.
Did you know that farmed salmon producers actually use petrochemical dyes to give their salmon’s flesh it appetizing pinkish colour? Click here to lean more!