Peach salsa-grilled salmon
Grilled salmon tastes well with peach-avocado salsa. Grill pans keep salmon crispy without adhering to the grill. Winner!
This summer’s favorite grilled salmon will be spicy and delicious. Smoked paprika, garlic, and onion powders in the rub give it a delicious, smokey flavor, while sugar makes the skin crispy.
The salmon is topped with a peach and avocado salsa to balance its richness. Peaches and avocado make the dish silky.
Grill Pan Crispy Skin Won’t Stick
For years, I avoided grilling salmon because it would cling and fall apart. A nonstick grill plate on top of the grates has solved this problem for me.
Grill pans have perforated bottoms, so you get the flavor of cooking over open flame without the tragedy of fish sticking to the grill.
Use a stainless steel grill pan and coat it with oil if you can’t find a nonstick one.
Pre-Heat the Grill
This dish requires preheating the grill and a grill pan. Fish caramelizes and salmon skin crisps on a hot grill (my favorite).
Do this. 15 minutes are well spent. High heat and lid!
I season and chill my salmon, start the grill, then make my salsa slowly as it warms up. While waiting, enjoy a drink.
Sweet-Savory Fruit Salsa
I love fish with fruit salsa. This peach salsa’s sweetness, spice, and acidity complement salmon’s richness.
To contrast the creamy avocado, choose ripe yet hard peaches. The tangy peach cuts the rich salmon and avocado.
Simple Dinner Prep
Make the dry rub ahead of time and make a lot so you can use it for subsequent dinners. It lasts forever in an airtight jar at room temperature. Summer squash and steak taste fantastic with this spice blend.
Make salsa eight hours ahead. Add the avocado right before serving to avoid browning or mushiness. Because salsa works well with chips, make a bigger amount.
Peach salsa-grilled salmon
Paleo pals! Paleo summer dinner: replace light brown sugar with maple sugar.
1/2 teaspoon smoked paprika
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1-teaspoon light brown sugar
1/2 teaspoon ground pepper
1-pound skin-on salmon filets (about 4 pieces)
2–3 teaspoons neutral cooking oil like grapeseed, avocado, or canola
2 heaping cups chopped peaches, unpeeled (about 3 medium peaches)
1 diced medium-ripe avocado
1/4 cup minced red onion
2 tablespoons coarsely minced jalapeño, optional
Garnish: jalapeño slices
Chopped cilantro, garnish
Mix paprika, garlic, onion, brown sugar, salt, pepper, and cayenne.
Spread spice mixture on fish. While cooking salsa and preheating the grill, refrigerate uncovered for 20 minutes.
Peaches, avocado, onion, cilantro, jalapeño, lemon juice, and salt in a medium bowl. Add salt and jalapeño to taste. Add sugar to tart peaches.
Prepare a gas or charcoal grill to 500°F for 15 minutes, or until you can hold your hand over the grates for 2–3 seconds.
Oil the fish all over with a tbsp. Oil the grill grates to make it easy to remove fish from the grill pan.
Put the salmon skin-side up on the grill pan and cook. Cover and let simmer for 2–3 minutes. Gently remove one fish corner with a fish spatula or tongs. The grilled side should be opaque and sear-marked. Check every few minutes till it is.
Flip the fish, close the lid, and cook for another 3–4 minutes. Open the cover and observe for another 1–3 minutes. Salmon is cooked when the top and bottom are opaque and the centre is transparent. (Cook longer for well-done fish.)
Serve soon after grilling. Garnish with peach salsa, cilantro, and chiles.