Description
This easy baked salmon with peach salsa is a fresh, flavorful dinner ready in about 30 minutes! The tender salmon is brushed with a sweet and smoky honey glaze, baked until flaky, and topped with juicy peaches, tomatoes, red onion, cilantro, and lime. It’s naturally gluten-free and perfect for a quick summer meal
Ingredients
- 1 pound wild-caught salmon fillet, skin on or off or 3-4 fillets
- Kosher salt, to taste
- Coarse black pepper, to taste
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1/2 teaspoon garlic powder
- 1/4 to 1/2 teaspoon smoked paprika (to taste)
- 1 teaspoon honey for caramelization
For the Peach Salsa
- 1 cup diced fresh peaches
- 1/2 to 2/3 cup diced tomatoes
- 1/4 cup finely diced red or sweet onion
- 3-4 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoon honey to taste
- 1/4 teaspoon kosher salt, plus more to taste
- Optional for more spice - 1 jalapeño, diced and seeds removed OR 1 chipotle pepper in adobo sauce, finely chopped (can or jar) with sauce
Optional Garnishes
- Flaky sea salt
- Fresh lime wedges
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Make the salsa. Add the peach, onion, tomatoes, optional, jalapeño pepper, cilantro, lime juice, honey, and salt to a stainless steel or glass mixing bowl. Stir together until it’s combined. Taste and adjust the salt or lime juice as needed. Set aside.
- Pat the salmon dry with a paper towel. Season each side with salt and pepper.
- In a small bowl, whisk together all the remaining seasoning ingredients. Olive oil, honey, lemon, garlic powder, and paprika.
- Place the salmon in the center of the prepared baking sheet. Brush the seasoning mix evenly over the top and sides of the salmon.
- Bake for 10 to 12 minutes, depending on the thickness of the salmon, or until it flakes easily with a fork and is cooked to your preferred doneness. The USDA recommends cooking salmon to an internal temperature of 145°F. For extra caramelization: If you added honey to the seasoning mixture, broil the salmon for 1–2 minutes after baking, watching it closely to prevent burning.
- Remove the salmon from the oven and let it rest for 2 to 3 minutes.
- Spoon the fresh peach salsa over the glazed salmon. Garnish with flaky sea salt, and lime wedges before serving.
Notes
Storage – Store leftover salmon and peach salsa in separate airtight containers in the refrigerator. The salmon will keep for up to 3 days, while the salsa will keep for up to 4 days. Reheat the salmon gently or enjoy it cold to prevent it from drying out.
Meal Prep – Prepare the peach salsa up to 12 hours in advance and refrigerate it until ready to serve. The salmon seasoning mixture can also be whisked together ahead of time. For the best texture, bake the salmon shortly before serving and spoon the chilled salsa over the top.
- Prep Time: 20
- Cook Time: 10-12 minutes
- Category: Dinner
- Method: bake/grill
- Cuisine: American
Nutrition
- Calories: 279
- Sugar: 9.5 g
- Sodium: 276.5 mg
- Fat: 10.1 g
- Saturated Fat: 2.1 g
- Carbohydrates: 13.5 g
- Fiber: 1.7 g
- Protein: 33.6 g
- Cholesterol: 68 mg
