A peach and avocado salsa is a delicious complement to this grilled salmon. A grill pan ensures that the salmon stays crispy throughout the cooking process without sticking to the grill. Winner!
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Spicy and slightly sweet, this grilled salmon is sure to become a favorite this summer. Smoked paprika, garlic and onion powder in the rub provide a savory, smoky flavor while a touch of sugar adds a hint of sweetness and makes the skin incredibly crispy.
Use a griddle for crispy skin that doesn’t stick
Grilled salmon is one of my favorite dishes of all, but I’ve shied away from making it for years because the fish would stick to the grill and fall apart. For me, the best solution to this problem was to use a good quality non-stick grill pan that sits right on the grates.
Grill pans are perforated on the bottom so you still get the classic taste of open flame cooking, but you also avoid the tragedy of fish getting stuck on the grill.
If you can’t find a non-stick grill pan, use a stainless steel pan and rub generously with oil before placing the salmon on top.
For best results, preheat the grill
Along with a grill pan, preheating the grill is the most important part of this recipe. Get your grill really hot and you’ll get golden caramelization on the fish and crispy salmon skin (my favorite).
Don’t skip this step. It’s worth every second of the 15 minutes. Turn the heat up high and close the lid!
I like to season and chill my salmon, then get the grill going and then cook my salsa at a leisurely pace while the grill heats up. You might even have time for a cocktail or glass of wine while you wait.
Fruit salsa for a sweet and spicy balance
Fruit salsa is a very popular combination with fish and one that I keep coming back to. The bold richness of salmon pairs well with the sweetness, tartness and acidity of this peach salsa.
When choosing your peaches, look for a ripe but still firm one to contrast the texture with the creamy avocado. The slight acidity of the peach balances the rich fish and avocado.
Plan a simple dinner in advance
You can prepare the dry rub ahead of time; You can even consider making a large batch so you have it on hand for other meals. It has an indefinite shelf life at room temperature when stored in an airtight container. This special blend of spices tastes great with everything from summer squash to steak.
You can make the salsa up to eight hours in advance. Just wait until you’re ready to serve before adding the avocado—if you add it at the last minute, it won’t turn brown or mushy. You can also make a larger batch of the salsa as it goes great with chips.
More Great Salmon Recipes!
- Simply grilled salmon
- Grilled salmon with dill butter
- Salmon Teriyaki Skewers with Pineapple
- Salmon Avocado Poke Bowl
- Salmon with lemon cream sauce
Grilled salmon with peach salsa
paleo friends! Swap out maple sugar for the light brown sugar in this recipe for a paleo-friendly summer meal.
ingredients
- For the salmon:
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1 1/2 teaspoons smoked paprika powder
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1 1/2 teaspoons granulated garlic
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1 1/2 teaspoons granulated onion
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1 teaspoon light brown sugar
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 pinch cayenne pepper (optional)
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1 pound salmon fillets with skin (about 4 pieces)
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2 to 3 tablespoons neutral cooking oil such as grapeseed, avocado, or canola oil
- For the salsa:
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2 heaping cups diced peaches, unpeeled (about 3 medium peaches)
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1 medium-ripe avocado, diced
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1/4 cup finely diced red onion
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1/4 cup chopped cilantro
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2 tablespoons finely chopped jalapeño (optional)
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1 tablespoon fresh lemon juice
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1/4 teaspoon salt
- Serve:
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A few slices of jalapeño
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A few sprigs of coriander
method
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Season the salmon:
Whisk together the paprika, garlic, onion, maple sugar, salt, pepper, and cayenne.
Spread the spice mixture evenly on all sides of the salmon. Refrigerate, uncovered, while preparing the salsa and preheating the grill, about 20 minutes.
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Make the salsa:
In a medium bowl, combine peaches, avocado, onion, cilantro, jalapeño, lemon juice, and salt. Taste, adding more salt or jalapeño to taste. If your peaches are a bit tart, you can add a pinch of sugar.
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Prepare grill:
Preheat a gas or charcoal grill to 500°F for at least 15 minutes, or until you can hold your hand over the grate for 2 to 3 seconds.
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Grill salmon:
Brush all sides of the salmon with oil – about a tablespoon total. Also smear a little oil on the grill grates to ensure any fish that touches the grates through the grill pan comes off easily.
Place the salmon skin side up on the grill pan and place the pan on the grill. Close the lid and cook undisturbed for 2 to 3 minutes. Using a fish spatula or tongs, gently lift up a corner of the fish. The grilled side should be opaque with some burn marks. If not, check every minute or so until it does.
Gently turn the fish skin-side down, close the lid and grill for an additional 3 to 4 minutes. Open the lid and watch carefully until the fish is done, another 1 to 3 minutes. The salmon is perfectly cooked when the top and bottom are opaque with a nice translucent stripe down the middle. (If you prefer your salmon cooked through, continue cooking to your preferred doneness.)
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Surcharge:
Remove from the grill and serve immediately. Top with peach salsa and cilantro and chilies for garnish.
