Description
This Grilled Salmon with Peach Salsa recipe features perfectly seared salmon fillets seasoned with a smoky spice blend and topped with a vibrant peach and avocado salsa. Combining sweet and savory flavors, this quick and healthy meal is ideal for summer grilling and pairs beautifully with fresh herbs and a hint of jalapeño for a subtle kick.
Ingredients
Scale
Spice Rub
- 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)
Salmon
- 1 pound skin-on salmon filets (about 4 pieces)
- 2 to 3 tablespoons neutral cooking oil, such as grapeseed, avocado, or canola oil
Peach Salsa
- 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)
Instructions
- Prepare the Spice Rub: In a bowl, whisk together smoked paprika, granulated garlic, granulated onion, light brown sugar, salt, black pepper, and optional cayenne. This spice blend will give the salmon a smoky, slightly sweet, and mildly spicy flavor.
- Season the Salmon: Sprinkle the spice mixture evenly on all sides of the skin-on salmon fillets. Place the seasoned salmon uncovered in the refrigerator to rest for about 20 minutes while you prepare the salsa and preheat the grill. This step allows the flavors to infuse the fish.
- Make the Peach Salsa: In a medium bowl, combine diced peaches, diced avocado, finely diced red onion, chopped cilantro, minced jalapeño (if using), fresh lemon juice, and salt. Taste and adjust seasoning by adding more salt or jalapeño as desired. If the peaches are tart, you can add a pinch of sugar to balance the flavors.
- Preheat the Grill: Heat a gas or charcoal grill to 500°F and allow it to preheat for at least 15 minutes. Ensure the grates are clean and hot enough so you can hold your hand about two to three seconds above the grates before it feels too hot.
- Oil Salmon and Grill Grates: Brush all sides of the salmon fillets with about 1 to 1.5 tablespoons of neutral oil to prevent sticking. Also brush some oil onto the grill grates or grill pan to ensure easy release of the fish.
- Grill the Salmon Skin Side Up: Place the salmon fillets skin side up on the grill pan and transfer it to the preheated grill. Close the lid and cook undisturbed for 2 to 3 minutes. Check by gently lifting a corner using a fish spatula or tongs; the grilled side should appear opaque with sear marks.
- Flip and Continue Grilling: Carefully flip the salmon skin side down, close the grill lid, and cook for an additional 3 to 4 minutes. Afterward, open the lid and watch closely for another 1 to 3 minutes until the salmon is opaque on both sides with a translucent streak in the middle. For more well-done salmon, cook longer to your preferred doneness.
- Serve: Remove the salmon from the grill and serve immediately. Top each fillet generously with the peach salsa and garnish with jalapeño and cilantro slices for added color and flavor.
- Enjoy and Review: Savor the vibrant combination of smoky grilled salmon and fresh, fruity salsa. If you loved the recipe, consider leaving a rating and review to share your experience.
Notes
- Grilled salmon with peach-avocado salsa is a vibrant dinner that’s quick to prepare and perfect for warm-weather meals.
- The peach salsa is also delicious served with other kinds of fish or as a fresh side salad.
- Use ripe peaches and perfectly ripe avocado for the best flavor and texture in the salsa.
- If you like extra heat, increase the jalapeño amount or include some slices as garnish.
- Adjust sugar in the salsa based on the natural sweetness of your peaches.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 9 g
- Sodium: 477 mg
- Fat: 36 g
- Saturated Fat: 5 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 9 g
- Protein: 29 g
- Cholesterol: 71 mg
