Grilled Salmon with Peach Salsa Recipe

If you’re on the lookout for a fresh, vibrant dinner that’s bursting with flavor and perfect for warm evenings, you’re going to love this Grilled Salmon with Peach Salsa Recipe. It’s one of those dishes I come back to again and again because the combination of smoky, juicy salmon paired with a sweet-and-tangy peach salsa is absolutely addictive. Trust me, once you get a taste of that sweet and spicy salsa against tender, grilled salmon, you’ll be hooked.

this …

Ingredients You’ll Need

The beauty of this grilled salmon recipe is how simple and fresh all the ingredients are—we’re talking pantry staples mixed with bright peaches and herbs that complement each other perfectly. When selecting peaches, I always look for ripe but firm ones to make sure the salsa has just the right texture.

• Smoked paprika: Gives a lovely smoky undertone that enhances the grilled flavors.
• Granulated garlic: A subtle punch of garlic without overpowering the dish.
• Granulated onion: Adds mild sweetness and depth to the spice rub.
• Light brown sugar: Balances the spice with a touch of sweetness for caramelization.
• Salt & black pepper: Classic seasonings to bring out overall flavor.
• Cayenne: Optional but I love the little kick it adds.
• Skin-on salmon filets: The skin crisps up beautifully on the grill, keeping the fish moist.
• Neutral cooking oil: Like grapeseed or avocado oil—they handle high heat without smoking.
• Peaches: Fresh, ripe peaches diced with skin on for texture and natural sweetness.
• Avocado: Creamy bits that contrast with the juicy peaches.
• Red onion: Provides sharpness and crunch to the salsa.
• Cilantro: Fresh and herbaceous; you can swap it for parsley if preferred.
• Jalapeño: Minced for heat—feel free to adjust depending on your spice tolerance.
• Fresh lemon juice: Brightens up the salsa with a citrus zing.
• Jalapeño and cilantro slices: For garnish and extra flavor punch.

Variations

I like to switch things up depending on the season or what I have on hand. This recipe is flexible—you can easily tweak the salsa or seasonings to make it your own.

• Fruit swap: When peaches aren’t in season, mango or pineapple salsa also pairs wonderfully with grilled salmon—I tried this last summer and it was just as refreshing.
• Heat levels: If you’re not a fan of spicy, skip the jalapeño or replace with a milder pepper; for a fiery kick, add more fresh chili or a pinch of cayenne in the salsa.
• Gluten-free option: This recipe is naturally gluten-free, perfect if you’re catering to dietary needs.
• Grilling alternatives: Don’t have a grill? No worries! Cooking the salmon in a cast-iron skillet or broiling works beautifully too.

How to Make Grilled Salmon with Peach Salsa Recipe

Step 1: Prep the Spice Rub and Salmon

Start by whisking together smoked paprika, granulated garlic, onion, light brown sugar, salt, black pepper, and optionally cayenne. This blend is the secret to that smoky-sweet flavor that clings beautifully to the salmon. Sprinkle it evenly over all sides of your salmon fillets, then pop them uncovered in the fridge to rest for about 20 minutes while you make your salsa and get the grill ready. This step lets the spices penetrate the fish and keeps the skin nice and dry for better grilling.

Step 2: Make the Peach Salsa

In a medium bowl, toss diced peaches (with skin on for that extra color and texture), avocado, red onion, cilantro, minced jalapeño, lemon juice, and a pinch of salt together. Taste and adjust seasoning—you might want a little more salt or heat depending on your peaches’ sweetness. If your peaches are tart, a tiny pinch of sugar brings balance without overpowering the freshness. I love making this salsa ahead because the flavors marry so well after just a little resting time.

Step 3: Heat the Grill and Oil it Well

Fire up your grill to about 500°F, letting it preheat for at least 15 minutes. You’ll know it’s hot enough when you can hold your hand above the grill grates for just 2 to 3 seconds—it’s a great little trick I picked up that really helps with cooking timing. Don’t forget to brush oil not only on the salmon but also on the grill grates or grill pan to prevent sticking. Using a neutral oil like grapeseed or avocado, which tolerate high heat better, makes all the difference.

Step 4: Grill the Salmon

Place the salmon skin side up on your oiled grill pan, then close the lid and let it cook undisturbed for 2 to 3 minutes. Resist the urge to move it around—that crust needs to develop! Gently lift a corner to check if the grilled side is opaque with some nice sear marks. Once that happens, flip the salmon skin side down and grill for another 3 to 4 minutes. Then, open the lid and keep a close eye—the fish will finish cooking in another 1 to 3 minutes. Perfectly cooked salmon has opaque top and bottom with a slight translucent line in the center. If you like it more done, cook a bit longer, but be careful not to dry it out.

Step 5: Serve It Up

Remove the salmon from the grill and immediately spoon over a generous helping of that peach salsa. Garnish with extra cilantro leaves and jalapeño slices for pops of color and freshness. I love how this instantly elevates a simple salmon dinner into something truly special.

How to Serve Grilled Salmon with Peach Salsa Recipe

Garnishes

I always add a few more cilantro leaves and thin jalapeño slices on top just before serving—it adds freshness and a little extra kick that I adore. Sometimes, a wedge of lemon on the side is great if someone wants an extra squirt of citrus brightness.

Side Dishes

My go-to sides for this grilled salmon are simple and fresh—think grilled asparagus, a crisp green salad, or even some quinoa tossed with herbs. The salsa adds so much flavor that you can keep everything else clean and light.

Creative Ways to Present

For a dinner party, I like to serve the salmon on a long platter with the peach salsa piled generously on top, sprinkled with edible flowers or microgreens for a beautiful, restaurant-worthy look. Another fun idea is to plate each serving on small wooden boards for a rustic vibe that gets lots of compliments.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare in my house!), store the salmon and salsa separately in airtight containers in the fridge. The salsa’s best enjoyed within 1-2 days because of the avocado, but the salmon can hold up nicely for about 3 days.

Freezing

I usually recommend freezing only the salmon without the salsa. Wrap it tightly in plastic and then foil or use a freezer-safe bag. Salmon freezes well for up to 2 months—just thaw overnight in the fridge before reheating. The salsa doesn’t freeze well because the texture changes.

Reheating

To reheat leftovers, I gently warm the salmon in a low oven or covered skillet to avoid drying it out. Then, top it fresh with cold peach salsa to bring back that fresh contrast and brighten the dish again.

FAQs

Final Thoughts

This Grilled Salmon with Peach Salsa Recipe has become a staple for me when I want a quick, impressive meal that feels fresh and light but still has satisfying flavor. I love how the sweet peaches play off the smoky salmon—it’s surprising and delicious every single time. If you haven’t tried salmon with fruit salsa before, give this a go. You might find yourself reaching for peaches and grilling salmon more often than ever!

Print