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Grilled Salmon with Sweet and Sour Vegetables

  • Category

    Main Course
  • Cooking Time

    Less than 90 minutes

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  • 1 lb. sweet bell peppers
  • 3 tbsps. white balsamic vinegar
  • 2 tbsps. extra virgin olive oil
  • ½ cup chicken broth
  • 3 tbsps. sugar
  • 2 tbsps. warm water
  • Salt and pepper to taste



  • 1 cup quinoa
  • 1 ¾ cup water or broth
  • 1 tsp. olive oil
  • ½ teaspoon salt
  • Scallions and lime wedges for garnish


Looking to impress your next at-home dinner guest? Don’t move! We know exactly what you should prepare. Channel your favorite celebrity chef by creating this beloved savory recipe for grilled salmon with sweet and sour vegetables.

This is one of our lengthier recipes in terms of cooking time, but the flavor is well worth it. (P.S. Make it for yourself and you’ll soon see why.)

The Recipe Backstory

Created by chef Joann Damelio, consider this salmon recipe as a rainbow on your plate. Damelio, who works as a private chef for homes and venues across South Florida, puts together this easy-to-make dish for many of her customers.

As a personal chef, Damelio prepares top-notch, family-style meals for clients right in their home kitchens –– all in less than 90 minutes. Some nights, Damelio cooks for several homes in a span of just a few hours. And you know what many of them have in common? They continue to request her recipe for grilled salmon with sweet and sour vegetables. It’s no wonder this salmon recipe is one of her top hits.

Whether or not you’re in the market for a personal chef, we’re willing to bet you can find time to create Damelio’s grilled salmon with sweet and sour vegetable recipe on your own. Luckily, she’s sharing all of the nitty-gritty details to make this recipe come to life in your home kitchen. It may require a quick trip to the grocery store to pick up a few fresh vegetables, fatty fish, and other seasonings and spices. However, we’re certain you’ll be happy you spent the time once you’re ready to take the first bite of this salmon recipe.

How to Make the Perfect Plate of Grilled Salmon with Sweet and Sour Vegetables

We love how this recipe features a delicious blend of cumin, coriander, sweet bell peppers, and even a pinch of sugar. Though getting all of the ingredients together is the first step, the most important part of preparing this recipe is cooking them together in just the right way.

It’s all about the salmon

Before you start shopping, make sure you pick the absolute best piece of salmon you can find. You want to make sure you choose a fresh, flavorful, and healthy piece of fish. Remember: The more salmon fillets you add to the recipe, the more leftovers you’ll have later on.

Take your time

This isn’t the kind of recipe that you’ll be able to whip together in less than half an hour. Alternatively, this sweet and sour salmon is a great plate to slowly cook for date night or family dinner. The preparation is more involved than other salmon recipes, as you’ll need to prepare the peppers and quinoa before starting the actual salmon.

No need to rush! Block out at least an hour and a half to put this plate together. Soon enough, you’ll be enjoying a chef-caliber meal at home in no-time.

Forget the soy sauce

You may assume this recipe calls for soy sauce to create the sweet and sour mixture. Think again! This recipe can be made just as well without the soy sauce. Instead, it calls for ingredients like scallions, cumin, coriander, balsamic vinegar, and even white wine. (Add them to your shopping list!)

So now, read on for everything you need to know, from ingredient lists to step-by-step instructions.  

Step 1

Marinate salmon. Combine white wine, cumin, coriander, salt, and pepper in a glass bowl for at least one hour to overnight.

Step 2

Clean and julienne bell peppers.

Step 3

In a large pot, dissolve the sugar in warm water. Add peppers, vinegar, olive oil, broth, salt, and pepper.

Step 4

Cover and simmer peppers over medium heat until soft for about 30 minutes.

Step 5

Rinse quinoa with water. Put olive oil in pot and heat. Add quinoa and toast until golden for about 3 minutes.

Step 6

Add water or broth and salt. Bring to a rolling boil. Turn heat down to the lowest setting. Cover and cook for about 15 minutes.

Step 7

Remove from heat, let stand for 5 minutes, then fluff with a fork. Keep warm.

Step 8

Remove salmon from marinade. Pat salmon dry and discard marinade.

Step 9

Brush grill with oil and heat. Grill salmon to desired doneness.

Step 10

Portion one piece of salmon and ¼ of the peppers. Serve over quinoa. Garnish with scallions and lime wedges.

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