Store HoursChange Store

Grilled Salmon with Raspberry Ceviche

Serving Size: 4 servings
Raspberries and lime juice make this salmon dish burst with fresh fruit flavours. Prepare it on the grill for great taste. 
Grilled Salmon with Raspberry Ceviche


  • 1 Pacific Salmon Fillet, defrosted (per package directions)
  • salt and pepper, to taste
  • 2 tbsp sunflower seed oil or any neutral oil
  • 250 g (1 cup) frozen raspberries
  • (1 tbsp lime juice) juice of 1/2 lemon or lime
  • (65 mL of orange juice) juice of 1 orange
  • 1 tbsp white sugar or honey
  • (can used crushed chili flakes, pinch) small jalapeño pepper, finely diced, optional
  • 1 finely diced red onion
  • 1 tbsp cilantro, chopped (optional)
  • 30 mL (2 tbsp) raspberry vodka (optional), if not using the vodka use another 2 tbsp of orange juice


In a large bowl, mix the frozen raspberries, sugar or honey, lime or lemon and orange juice, raspberry vodka (optional), diced jalapeño pepper and diced onion. Let ceviche stand at room temperature. 

Pat the fillets dry and rub each fillet with 1 tablespoon of oil on each side, season with salt and pepper. 

Place the salmon fillets on the grill skin side up. Allow to sear 1-2 minutes or until the salmon lifts easily, doesn't stick and grill marks are nicely browned. Flip salmon over and continue cooking.

When done, the salmon should be nicely grill marked, slightly crispy on the top, and soft and flaky inside. Remove the salmon from the grill and let it rest for 2-3 minutes. 

Place salmon on a plate and top with raspberry ceviche. 

Serve with our Extra Fine Green Beans and Grilled Mini Potatoes