I made this the first summer I had a grill and peaches at the same time. The salsa is raw: diced ripe peaches, diced tomatoes, fresh basil, red onion, olive oil, lime juice, salt, and pepper, all mixed in a bowl while the salmon cooks. Four fillets, seasoned with salt and pepper, grilled about four to five minutes per side.
The warm salmon and the cold salsa together is what makes this work. The peach and tomato break down slightly against the hot fish, and the basil and lime sharpen everything. It tastes like the best parts of July on a plate.
Tips for Grilling Salmon with Peach Salsa
Use ripe peaches and ripe tomatoes
Both should give slightly when pressed. Under-ripe peaches are hard and sour in a raw salsa. Under-ripe tomatoes are mealy.
Dice them the same size, about half an inch. Uniform pieces look better and mix more evenly with the other ingredients.
Do not overcook the salmon
Four to five minutes per side on a medium-high grill. The salmon should be slightly pink in the centre. It continues cooking for a minute after you take it off the grill.
Oil the grill grates before placing the fish. Salmon sticks to dry grates and tears when you flip it.
Grilled Salmon with Tomato-Peach Salsa
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Grilled salmon topped with a vibrant and fresh tomato-peach-herb salsa, perfect for a summer meal.
Ingredients
- 4 salmon fillets
- 2 ripe peaches, diced
- 2 tomatoes, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup red onion, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Season the salmon fillets with salt and pepper.
- In a bowl, combine peaches, tomatoes, basil, red onion, olive oil, lime juice, salt, and pepper to make the salsa.
- Grill the salmon for about 4-5 minutes on each side or until cooked to your liking.
- Serve the grilled salmon topped with the tomato-peach salsa.
Notes
For best results, use fresh, ripe peaches and tomatoes. This dish pairs well with a light salad or grilled vegetables. Leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days. If you don’t have a grill, you can cook the salmon in a hot skillet on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with salsa
- Calories: 350
- Sugar: 8
- Sodium: 220
- Fat: 18
- Carbohydrates: 12
- Fiber: 3
- Protein: 34
- Cholesterol: 70 mg
Frequently Asked Questions
Can I make the salsa ahead?
Yes. Up to four hours. The flavours improve as they sit. Longer than that and the peaches start to break down. Add the basil just before serving so it stays bright.
What if peaches are not in season?
Mango or nectarines substitute well. The fruit needs to be sweet and ripe to contrast the savoury salmon and the acid of the lime.
Can I cook this in a pan?
Yes. A cast iron skillet over medium-high heat with a tablespoon of olive oil. Same timing. The salmon will not have grill marks but the flavour is nearly identical.
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