Grilled Salmon with Peach Salsa

A perfect summer delight combining smoky grilled salmon with sweet, refreshing peach salsa. This dish balances sophisticated flavors with easy preparation, creating a nutritious and impressive meal.

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Course: Main Course

Cuisine: American

Keyword: Grilled Salmon, Peach Salsa, Summer Recipe, Healthy Seafood, Grilled Fish

Prep Time: 20

Cook Time: 10

Marinating Time: 30

Total Time: 1

Servings: servings

Calories: 320kcal

Equipment

Grill
Mixing bowls
Knife
Cutting Board

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 teaspoon dried dill substitute with thyme if preferred

For the Peach Salsa:

3 ripe peaches diced (nectarines work as an alternative)
1/2 red onion finely chopped
1 jalapeño seeded and minced (adjust according to heat preference)
1/4 cup fresh cilantro chopped (parsley is a substitute for cilantro-averse diners)
2 tablespoons fresh lime juice
1 tablespoon honey
1/4 teaspoon salt
1 pinch cayenne pepper optional

Instructions

Combine olive oil, lemon juice, minced garlic, salt, pepper, and dill in a small bowl. Whisk thoroughly until emulsified.
Place the salmon fillets in a shallow dish and pour the marinade over them. Ensure each piece is well-coated by gently turning the fillets. Cover and refrigerate for 30 minutes.
While the salmon marinates, combine the diced peaches, red onion, jalapeño, cilantro, lime juice, honey, salt, and cayenne pepper in a medium bowl. Stir gently to combine without crushing the peaches. Let the salsa sit at room temperature to allow the flavors to meld.
Preheat your grill to medium-high heat (approximately 375-400°F). Clean and oil the grates thoroughly to prevent sticking.
Place the salmon fillets skin-side down on the grill. Close the lid and cook for about 4-5 minutes until the skin is crispy. Gently flip the fillets and cook for another 3-4 minutes or until the salmon reaches an internal temperature of 145°F and flakes easily with a fork.
Transfer the grilled salmon to serving plates and generously top each fillet with the freshly made peach salsa. Garnish with additional cilantro leaves and a lime wedge for an extra pop of color and flavor.

Notes

For best results, choose ripe but firm peaches that won't turn mushy in the salsa.

If you don't have a grill, you can use a well-seasoned cast-iron skillet or broil the salmon in the oven at 400°F for about 10-12 minutes.

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

Nutrition

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