Name: Grilled Salmon with Peach Salsa Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 teaspoons smoked paprika; 1 1/2 teaspoons granulated garlic; 1 1/2 teaspoons granulated onion; 1 teaspoon light brown sugar; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 pinch of cayenne (optional); 1 pound skin-on salmon filets (about 4 pieces); 2 to 3 tablespoons neutral cooking oil, such as grapeseed, avocado, or canola oil; 2 heaping cups diced peaches, unpeeled (about 3 medium peaches); 1 medium ripe avocado, diced; 1/4 cup finely diced red onion; 1/4 cup chopped cilantro; 2 tablespoons finely minced jalapeño (optional); 1 tablespoon fresh lemon juice; 1/4 teaspoon salt; Jalapeño slices (for garnish); Cilantro slices (for garnish)

If you love a fresh, vibrant twist on your weeknight dinners, then I’ve got a treat for you! This Grilled Salmon with Peach Salsa Recipe is a game-changer — juicy, perfectly grilled salmon paired with a sweet, zesty peach salsa that just sings with flavor. When I first tried this combo, I was hooked instantly and now it’s a go-to for summer grilling nights or any time I want something bright and satisfying. Stick around because I’m going to share all my tips so you can nail this recipe every time.

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Why You’ll Love This Recipe

Fresh Fruit and Fish Combo: The peach salsa brings a juicy sweetness that beautifully complements smoky salmon.
Simple and Quick: You’ll have dinner ready in 30 minutes, perfect for busy weekdays or relaxed weekends alike.
Flavor-packed and Healthy: This recipe is full of protein, healthy fats, and fresh veggies with zero fuss.
Grill Master Friendly: Even if you’re cautious about grilling fish, the tips here will make you feel confident.

A rectangular, dark brown grilled fish fillet with a crispy textured surface sits on a white plate. On top of and slightly overlapping the fillet, there is a colorful salsa made of large chunks of yellow mango, red pieces of red onion, green sliced jalapeño, and green avocado, all mixed with small bits of cilantro. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting a great balance between smoky, spicy, sweet, and fresh really makes this Grilled Salmon with Peach Salsa Recipe sing. Each ingredient plays a role, so you’ll want to choose fresh peaches and high-quality salmon if you can.

Smoked paprika: Adds a wonderful smoky warmth that complements the grill flavor.
Granulated garlic: Brings savory depth without overpowering the fish.
Granulated onion: A subtle sharpness that balances the sweetness of the peaches.
Light brown sugar: Just a touch to enhance caramelization and offset acidity.
Salt & black pepper: Essential for seasoning; don’t skimp here.
Cayenne pepper (optional): Adds a gentle kick if you like a little heat.
Skin-on salmon filets: Skin helps keep the fish moist and crispy on the grill.
Neutral cooking oil: Grapeseed or avocado oil work best for a clean, high-heat oil.
Diced peaches (unpeeled): Fresh peaches bring a lovely sweetness and texture.
Ripe avocado: Adds creaminess and rich flavor to the salsa.
Finely diced red onion: Sharpness that brightens the salsa.
Chopped cilantro: Freshness that ties everything together.
Minced jalapeño (optional): For a spicy kick in the salsa if you like.
Fresh lemon juice: Brings brightness and acidity to balance the flavors.
Jalapeño slices and cilantro slices: Fun garnishes that add color and a little heat.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this dish is — sometimes I switch out the peaches for nectarines or mangoes if I want a slightly different fruity flair. Feel free to tweak the heat level or swap out cilantro if you’re not a fan. This recipe is all about making it your own!

Fruit swaps: Using nectarines or mango gives the salsa a new dimension while keeping it fresh and juicy.
Herb variations: Tried it with fresh basil or mint? It’s a wonderful twist and brightens the salsa differently.
Make it spicier or milder: Adjust the jalapeño or cayenne to suit your heat preference — there’s no wrong choice here.
Cooking method change: If you don’t have a grill, the salmon can be cooked under the broiler or in a hot skillet for similar results.

How to Make Grilled Salmon with Peach Salsa Recipe

Step 1: Seasoning the Salmon Just Right

First, whisk together your smoked paprika, granulated garlic, onion, brown sugar, salt, pepper, and a pinch of cayenne if you want a bit of extra heat. Sprinkle this spice mix evenly on all sides of the salmon. I like to refrigerate the salmon uncovered for about 20 minutes at this point — it helps the seasoning soak in and also firms up the flesh a bit, which is a game-changer when grilling.

Step 2: Making the Peach Salsa

While the salmon chills, mix together the fresh peaches, creamy avocado, red onion, cilantro, jalapeño if you’re using it, lemon juice, and a pinch of salt in a bowl. Taste your salsa and adjust the seasoning — sometimes I add a tiny pinch of sugar if my peaches are on the tart side. This salsa is the perfect balance of sweet and tangy with a little heat, and it only gets better if you let it sit for a few minutes.

Step 3: Preheat and Prep the Grill

Preheat your gas or charcoal grill to about 500°F for at least 15 minutes. You want it nice and hot so your salmon gets a beautiful sear and doesn’t stick. Don’t forget to brush the grill grates with oil to help the fish lift off easily — I typically brush both the salmon and the grates with a neutral oil like grapeseed or avocado oil.

Step 4: Grilling to Perfection

Place the salmon skin-side up on a greased grill pan and close the lid. Grill undisturbed for 2-3 minutes to build those gorgeous sear marks. Then, gently lift an edge with a fish spatula or tongs — you’re looking for the cooked side to be opaque with some nice grill marks. Flip the salmon skin side down, close the lid again, and grill for 3-4 minutes more. Watch the fish carefully after that; the top layer should be opaque but still have a slightly translucent streak in the middle for perfectly cooked salmon. Cook a little longer if you like it more done.

Step 5: Serve and Garnish

Remove the salmon from the grill and immediately top with that fresh peach salsa. Scatter some cilantro and jalapeño slices on top for color and extra flavor. This dish is best served hot and fresh off the grill — it’s like a party in your mouth!

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Pro Tips for Making Grilled Salmon with Peach Salsa Recipe

Don’t Skip the Rest: Letting the salmon rest uncovered in the fridge firms it up and helps the seasoning sink in for a better crust.
Keep Your Grill Oiled: I learned this the hard way — well-oiled grates mean your fish won’t stick and fall apart mid-flip.
Watch Your Grill Time: Salmon cooks fast, so stay nearby and rely on visual cues like the opaque edges and translucent center to avoid overcooking.
Use a Fish Spatula: It’s thin and flexible, making flipping delicate salmon so much easier and cleaner.

How to Serve Grilled Salmon with Peach Salsa Recipe

The image shows four thick orange-brown fish fillets cooking on a black perforated grilling tray. Each fillet is evenly spaced in a row on the tray, which sits on a grill with visible metal grates underneath. There is white smoke rising and swirling around the fillets, creating a smoky effect that partially covers them. The edges of the fillets have a slightly crispy look, with some dark char spots. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always brighten this dish with extra cilantro leaves and a few fresh jalapeño slices on top for a pop of color and a hint of heat. If you want to get fancy, a drizzle of high-quality olive oil or a squeeze of fresh lime right before serving elevates the flavor.

Side Dishes

My family goes crazy for this salmon alongside a simple arugula salad with lemon vinaigrette or some grilled asparagus. Crispy roasted new potatoes or a light quinoa salad work beautifully too — the key is to keep sides fresh and summery to match the salmon’s vibe.

Creative Ways to Present

For special occasions, I sometimes serve the salmon over a bed of coconut rice with edible flowers and microgreens on top — it makes for a stunning plate that’s as impressive visually as it is delicious. You can also skewer salmon and salsa components for a fun twist on typical plating.

Make Ahead and Storage

Storing Leftovers

I usually store leftover salmon separately from the peach salsa in airtight containers in the fridge. The salsa can get a bit watery, so keeping them apart maintains texture and freshness. Salmon lasts about 2 days refrigerated.

Freezing

While you can freeze grilled salmon, I recommend freezing just the raw seasoned fillets and making the salsa fresh when ready to serve. The fresh fruit salsa doesn’t freeze well and tends to lose its vibrant texture and flavor.

Reheating

To reheat leftover salmon, I find that warming it gently in a skillet over low heat works best to keep it moist without drying it out. Add the peach salsa fresh just before serving for the best experience.

FAQs

Can I use frozen salmon for the Grilled Salmon with Peach Salsa Recipe?

Yes, you can use frozen salmon, but be sure to thaw it completely and pat it dry before seasoning and grilling. This helps avoid excess moisture, ensuring a nice sear and preventing sticking.
What if I don’t have a grill – can I still make this recipe?

Absolutely! You can cook the salmon under a broiler or sauté it in a hot skillet with a little oil. The peach salsa pairs just as well without the smoky grill flavor.
How ripe should the peaches be for the salsa?

Look for ripe but firm peaches that are juicy but not mushy — this texture holds up well in the salsa and complements the creamy avocado.
Can I make the peach salsa ahead of time?

You can prepare it an hour or two ahead, but I recommend waiting to add avocado until right before serving to prevent browning. The flavors meld nicely if it sits a little while but overnight isn’t ideal.
Is this recipe spicy?

The spice level is mild by default, but you can easily control it with jalapeño and cayenne — omit them entirely for no spice or add more if you want that kick.

Final Thoughts

I absolutely love how this Grilled Salmon with Peach Salsa Recipe delivers fresh, vibrant flavors without any complicated prep or long cook times. It’s a recipe that feels special but comes together so easily, making it perfect for impressing guests or just treating yourself after a busy day. I can’t recommend it enough — give it a try this week and watch how everyone dives right in!