Description
Delicious and vibrant grilled salmon topped with a fresh and zesty peach-avocado salsa, perfect for a quick and healthy dinner that combines smoky, sweet, and tangy flavors.
Ingredients
Scale
Salmon and Seasoning
- 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 (grapeseed, avocado, or canola oil)
Peach Avocado 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: Whisk together smoked paprika, granulated garlic, granulated onion, light brown sugar, salt, black pepper, and cayenne pepper (if using). Evenly sprinkle this spice mixture on all sides of the salmon filets. Place the salmon uncovered in the refrigerator to marinate while you prepare the salsa and preheat your grill, about 20 minutes.
- Make the Peach Avocado 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 peaches are tart, add a pinch of sugar to balance the flavor.
- Preheat the Grill: Heat a gas or charcoal grill to 500°F (260°C). Allow the grill to preheat for at least 15 minutes until you can hold your hand above the grates for only 2 to 3 seconds comfortably.
- Prepare for Grilling: Brush all sides of the salmon with about a tablespoon of neutral oil. Also lightly oil the grill grates or the grill pan to prevent sticking. Place the salmon skin side up on the grill pan and set it on the grill.
- Grill the Salmon: Close the lid and cook the salmon undisturbed for 2 to 3 minutes. Check for sear marks and opaque flesh on the cooked side. Flip the salmon carefully using a fish spatula or tongs so that the skin side is down. Close the lid and grill for another 3 to 4 minutes. Then, open the lid and watch the fish carefully, cooking an additional 1 to 3 minutes or until the salmon is fully opaque on top and bottom with a slight translucent streak in the center for medium doneness. Adjust cooking time to your preferred doneness if desired.
- Serve: Remove the salmon from the grill immediately. Plate the salmon and generously top with the prepared peach avocado salsa. Garnish with jalapeño and cilantro slices as desired. Serve while hot for the best experience.
Notes
- This grilled salmon with peach-avocado salsa is a quick and flavorful dinner perfect for summer.
- The peach salsa also pairs wonderfully with other types of fish or grilled meats.
- If your peaches are not very sweet, adding a pinch of sugar to the salsa balances the tartness nicely.
- Adjust the amount of jalapeño for heat according to your taste preference.
- Using a fish spatula helps flip the salmon gently without breaking it apart.
Nutrition
- Serving Size: 1 serving (1 filet with salsa)
- 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
