Flavorful Salmon with Peach Salsa

Here is my favorite salmon with peach salsa recipe, a fresh and simple dish that combines tender baked salmon with a sweet and tangy homemade fruit salsa that’s perfect for summer dinners.

This salmon dish has become my go-to when I want something light but filling that doesn’t take forever to make. I often prep extra salsa to keep in the fridge – it’s just as good the next day on tacos or with grilled chicken. And let’s be honest, who doesn’t love a meal that works as tasty leftovers for lunch?

What Kind of Salmon Should I Use?

For this maple-glazed recipe, both Atlantic and Pacific salmon varieties will work great, with King (Chinook) or Sockeye being particularly good choices since their rich flavor stands up well to the sweet glaze. When shopping, look for fillets that are bright pink-orange in color and have a fresh, ocean-like smell – avoid any pieces that seem dull or fishy. If you’re buying skin-on salmon (which helps keep the fish moist during cooking), make sure the skin looks firm and silvery rather than slimy. Fresh salmon is wonderful, but don’t shy away from frozen – just thaw it slowly in the fridge overnight for the best results.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Salmon: While salmon is really the star here, you can use other firm fish like mahi-mahi or halibut. Just watch the cooking time as it might need adjusting depending on the thickness of your fish.
• Peaches: No fresh peaches? Try mangoes, nectarines, or even pineapple for the salsa. If using canned peaches, drain well and skip the honey since they’re usually pretty sweet already.
• Maple syrup: Honey works perfectly as a 1:1 swap, or use brown sugar (just use a bit less since it’s sweeter). For the marinade, agave nectar is another good option.
• Soy sauce: Coconut aminos or tamari are great alternatives if you’re avoiding soy. For gluten-free folks, make sure to use tamari or gluten-free soy sauce.
• Fresh ginger: Ground ginger works in a pinch – use 1/4 teaspoon for every 1 teaspoon of fresh. Ginger paste from a tube is also fine.
• Sriracha: Any hot sauce will do, or try a pinch of red pepper flakes. You can also use finely diced jalapeño for the salsa instead.
• Fresh herbs: Mix and match any soft herbs you like – basil, mint, or dill all work well here. If using dried herbs, use just 1/3 of the amount called for fresh.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking salmon is overcooking it – the fish should be just barely opaque in the center and flake easily with a fork, typically taking only 12-15 minutes in a 400°F oven. When making the peach salsa, avoid using overly ripe peaches as they’ll turn mushy and release too much liquid, making your salsa watery – instead, choose firm but ripe peaches that hold their shape when diced. Another common error is marinating the salmon for too long, which can make the fish too salty and break down its texture – 30 minutes is perfect, while anything over 2 hours can actually make the fish tough. For the best results, pat your salmon dry before cooking to ensure a nice golden crust, and let it rest for 5 minutes after cooking to allow the juices to redistribute throughout the fish.

What to Serve With Maple Glazed Salmon?

This sweet and savory salmon pairs perfectly with simple sides that won’t compete with its bold flavors. A bed of fluffy coconut rice or jasmine rice makes an excellent base to soak up all the delicious glaze and peach salsa. For vegetables, try roasted asparagus or steamed green beans – their mild flavors complement the fish without overwhelming it. If you want to add more green to your plate, a simple mixed green salad dressed with a light vinaigrette works great, or try some quick-sautéed baby bok choy for an Asian-inspired twist.

Storage Instructions

Keep Fresh: If you have leftover salmon and peach salsa, store them separately in airtight containers in the fridge. The cooked salmon will stay good for up to 3 days, while the peach salsa keeps well for about 2 days. The salsa might get a bit juicy as it sits, but that’s totally normal!

Make Ahead: You can prep the peach salsa up to 24 hours in advance – it actually tastes even better after the flavors have had time to mingle! The marinade for the salmon can also be mixed up to 2 days ahead and kept in the fridge. Just don’t combine it with the fish until you’re ready to cook.

Enjoy Later: When you’re ready to eat your leftover salmon, enjoy it cold in a salad, or gently warm it in the microwave at 50% power just until heated through – about 30 seconds. Try to avoid reheating it too much as it can dry out the fish. The peach salsa is best served at room temperature.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 30-40 g
• Carbohydrates: 80-90 g

Ingredients

• 1 pound salmon fillets (2 smaller or a single larger piece)
• 1/4 cup maple syrup (can substitute with honey or brown sugar)
• 2 tablespoons soy sauce (preferably low sodium)
• 1 teaspoon freshly grated ginger
• 1 minced garlic clove
• 1/4 teaspoon black pepper
• 1/2 teaspoon cornstarch (add after marinating)
• 2 cups diced peaches, with skin (about 3-4 peaches)
• 2 tablespoons lime juice (from 1 lime)
• 1 tablespoon honey (or maple syrup)
• 1 teaspoon freshly grated ginger (or 1/4 teaspoon ginger powder)
• 1 tablespoon minced green onion (or more, to taste)
• 2 teaspoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon each of salt and black pepper
• 1/2 teaspoon sriracha (optional, adjust for spice preference)
• 2 tablespoons mixed herbs (such as chives, parsley, or cilantro)

Step 1: Preheat Oven and Prepare Baking Pan

Preheat your oven to 425°F (218°C).

Line a baking pan with parchment paper or aluminum foil sprayed with oil.

This will ensure easy cleanup after baking.

Step 2: Marinate the Salmon

In a sealed bag, combine maple syrup, soy sauce, ginger, garlic, and pepper.

Close the bag and squish it to mix the ingredients well.

Add the salmon to the bag, seal it again, and let it marinate for 20 minutes.

This will infuse the salmon with delicious flavors.

Step 3: Prepare the Salsa

While the salmon is marinating, place all the salsa ingredients in a bowl and mix well.

Set the prepared salsa aside to let the flavors meld together.

Step 4: Make the Glaze from Marinade

After marinating, remove the salmon from the bag and place it on the prepared baking sheet lined with parchment paper or aluminum foil.

Pour the marinade from the bag into a small microwavable measuring cup or bowl.

Add cornstarch and whisk until blended.

Microwave for 45 seconds to thicken the glaze.

Reserve 1 tablespoon of the glaze to brush on the salmon after roasting.

Step 5: Bake the Salmon

Place the salmon skin side down on the prepared pan.

Pour the remaining thickened glaze over the salmon.

Bake the salmon in the oven for 8-12 minutes, depending on its thickness, until it is just flaky and still warm pink inside.

As a rule of thumb, bake for about 10 minutes per inch (2.5 cm) of thickness.

Avoid overcooking.

After baking, brush with the reserved glaze.

Step 6: Serve the Salmon

Once baked, place the roasted salmon on a large serving dish or individual plates.

Garnish with chopped parsley for a fresh touch.

Serve immediately with the peach salsa on top or on the side.

Enjoy your flavorful and beautifully glazed salmon!