Grilled Salmon Fruit Salsa

This light, refreshing dish combines the omega-rich benefits of perfectly grilled salmon with the sweet-savory punch of summer peaches and corn, creating a meal that's as nutritious as it is delicious.

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Course: Main Course

Cuisine: American

Keyword: Salmon, Grilled Salmon, Fruit Salsa, Peach Salsa, Summer Recipe, Healthy Dinner

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: servings

Calories: 385kcal

Equipment

Grill
Mixing Bowl
Cutting Board
Chef's Knife

Ingredients

For the Salmon

4 salmon fillets 6 oz each, preferably wild-caught
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic minced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika optional for added depth

For the Fruit Salsa

2 ripe peaches diced (can substitute nectarines or mangoes)
1 cup fresh sweet corn kernels from about 2 ears
1/2 red onion finely diced
1 jalapeño seeded and minced (adjust to your heat preference)
1/4 cup fresh cilantro chopped (substitute with basil for a different flavor profile)
1 lime juiced
1 tablespoon honey
salt and pepper to taste

Instructions

Pat the salmon fillets dry with paper towels. In a small bowl, combine olive oil, lemon juice, minced garlic, salt, pepper, and smoked paprika. Brush this mixture evenly over both sides of the salmon fillets.
For the salsa, dice the peaches into ¼-inch cubes and combine with corn kernels, red onion, jalapeño, and cilantro in a bowl. Drizzle with lime juice and honey, then season with salt and pepper. Gently toss everything together and set aside to let the flavors meld.
Preheat your grill to medium-high heat (approximately 375-400°F). Oil the grates thoroughly to prevent sticking.
Place salmon skin-side down first and cook for 4-5 minutes until the skin is crispy and releases easily from the grate. Carefully flip and cook for an additional 3-4 minutes for medium-rare to medium doneness.
Transfer the grilled salmon to plates and generously top with the fruit salsa. Garnish with additional cilantro leaves and lime wedges if desired.

Notes

For best results, use perfectly ripe peaches at the peak of summer for maximum flavor. The salmon should flake easily with a fork but still maintain a slightly translucent center. For precision, use an instant-read thermometer to reach 125°F for medium-rare or 145°F for well-done.

Store leftover salmon and salsa separately in airtight containers. Salmon will keep for up to 2 days in the refrigerator while the fruit salsa is best consumed within 24 hours.

Nutrition

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