Grilled Salmon with Peach Salsa Recipe

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Arianna Long Modified: March 24, 2022
Grilled Salmon with Peach Salsa Recipe

How To Make Grilled Salmon with Peach Salsa

Serve an appetizing dinner with this grilled salmon seasoned with a blend of spices. It’s complemented with a refreshing peach, avocado, and jalapeno salsa.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes

Serves:

Ingredients

For Salmon:

  • tspsmoked paprika
  • tspgranulated garlic
  • tspgranulated onion
  • 1tsplight brown sugar
  • ½tspsalt
  • ½tspblack pepper
  • 1pinchcayenne,optional
  • 1lbsalmon filets,(about 4 pieces), skin on
  • 3tbspneutral cooking oil,such as grapeseed, avocado, or canola oil

For Salsa:

  • 2cupspeaches,(about 3 medium peaches), heaping cups, diced, unpeeled
  • 1medium avocado,ripe, diced
  • ¼cupred onion,finely diced
  • ¼cupcilantro,chopped
  • 2tbspjalapeño,finely minced, optional
  • 1tbsplemon juice,fresh
  • ¼tspsalt

To Serve:

  • jalapeño slices
  • cilantro sprigs

Instructions

  1. Whisk together the paprika, garlic, onion, maple sugar, salt, pepper, and cayenne. Sprinkle the spice mixture evenly on all sides of the salmon.

  2. Refrigerate uncovered for about 20 minutes.

  3. In a medium bowl, mix together the peaches, avocado, onion, cilantro, jalapeño, lemon juice, and salt. Season to taste, adding more salt or jalapeño if desired. If the peaches are a bit tart, add a pinch of sugar.

  4. Preheat a gas or charcoal grill to 500 degrees F for at least 15 minutes, or until a hand can be held above the grates for 2 to 3 seconds.

  5. Brush all sides of the salmon with oil—about 1 tablespoon total. Brush a bit of oil onto the grill grates as well.

  6. Place the salmon skin side up on the grill pan and transfer the pan to the grill. Close the lid and cook undisturbed for 2 to 3 minutes.

  7. Using a fish spatula or tongs, gently lift one corner of the fish. The grilled side should be opaque and show some sear marks. If not, check every 1 minute or so until it is.

  8. Gently, flip the fish to skin-side down, close the lid, and grill for another 3 to 4 minutes. Open the lid and watch carefully for another 1 to 3 minutes until the fish is done.

  9. Remove from the grill, top with peach salsa and cilantro and chilies for garnish. Enjoy!

Recipe Notes

The salmon is perfectly cooked when the top and bottom are opaque and there is a nice translucent streak through the middle. For a more well-done salmon, continue cooking to the preferred doneness.

Nutrition

  • Calories: 458.71kcal
  • Fat: 33.47g
  • Saturated Fat: 5.35g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 15.93g
  • Polyunsaturated Fat: 8.43g
  • Carbohydrates: 16.14g
  • Fiber: 5.51g
  • Sugar: 8.37g
  • Protein: 25.53g
  • Cholesterol: 62.37mg
  • Sodium: 510.69mg
  • Calcium: 34.77mg
  • Potassium: 892.80mg
  • Iron: 1.27mg
  • Vitamin A: 50.13µg
  • Vitamin C: 21.20mg

How To Make Grilled Salmon with Peach Salsa

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes

Serves:

Ingredients

For Salmon:

  • tspsmoked paprika
  • tspgranulated garlic
  • tspgranulated onion
  • 1tsplight brown sugar
  • ½tspsalt
  • ½tspblack pepper
  • 1pinchcayenne,optional
  • 1lbsalmon filets,(about 4 pieces), skin on
  • 3tbspneutral cooking oil,such as grapeseed, avocado, or canola oil

For Salsa:

  • 2cupsheaping diced peaches,(about 3 medium peaches), unpeeled
  • 1mediumripe avocado,diced
  • ¼cupred onion,finely diced
  • ¼cupcilantro,chopped
  • 2tbspfinely minced jalapeño,optional
  • 1tbspfresh lemon juice
  • ¼tspsalt

To Serve:

  • a few slices of jalapeño
  • a few sprigs of cilantro

Instructions

  1. Season the salmon: Whisk together paprika, garlic, onion, maple sugar, salt, pepper, and cayenne. Sprinkle spice mixture evenly on all sides of the salmon. Refrigerate uncovered while making the salsa and preheating the grill, about 20 minutes.

  2. Make the salsa: In a medium bowl, mix together the peaches, avocado, onion, cilantro, jalapeño, lemon juice, and salt. Season to taste, adding more salt or jalapeño if you like. If your peaches are a bit tart, you can add a pinch of sugar.

  3. Prep the grill: Preheat a gas or charcoal grill to 500ºF for at least 15 minutes, or until you can hold your hand above the grates for 2 to 3 seconds.

  4. Grill the salmon: Brush all sides of the salmon with oil—about a tablespoon total. Brush a bit of oil onto the grill grates as well, ensuring that any fish touching the grates through the grill pan will easily lift away. Place the salmon skin side up on the grill pan and transfer the pan to the grill. Close the lid and cook undisturbed for 2 to 3 minutes. Using a fish spatula or tongs, gently lift one corner of the fish. The grilled side should be opaque and show some sear marks. If not, check every minute or so until it is. Gently, flip the fish to skin side down, close the lid, and grill for another 3 to 4 minutes. Open the lid and watch carefully until the fish is done, another 1 to 3 minutes. The salmon is perfectly cooked when the top and bottom are opaque and there is a nice translucent streak through the middle. (If you prefer your salmon more well-done, continue cooking to your preferred doneness.)

  5. Serve: Remove from the grill and serve immediately. Top with peach salsa and cilantro and chilies for garnish.

Nutrition

  • Calories: 462.77kcal
  • Fat: 33.52g
  • Saturated Fat: 5.37g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 15.93g
  • Polyunsaturated Fat: 8.44g
  • Carbohydrates: 17.05g
  • Fiber: 5.91g
  • Sugar: 8.94g
  • Protein: 25.66g
  • Cholesterol: 62.37mg
  • Sodium: 511.11mg
  • Calcium: 36.45mg
  • Potassium: 927.52mg
  • Iron: 1.31mg
  • Vitamin A: 57.69µg
  • Vitamin C: 37.81mg
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