Grilled Salmon with Fresh Peach Salsa

Grilled Salmon with Peach Salsa (5 of 5)

Makes: 4 servings

Prep Time: 15 minutes

Inactive Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 25 minutes


For the salmon:

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon reduced sodium soy sauce

2 teaspoons honey

1 teaspoon dijon mustard

4 6-8 ounce salmon filets 

For the salsa:

3 roma tomatoes, diced

2 peaches, pitted and diced

½ cup finely chopped red onion 

1 jalapeno, seeds removed and diced

Juice of 1 lime

½ cup finely chopped fresh cilantro leaves

¼ teaspoon salt


  1. Place salmon filets in a gallon-size resealable bag. In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, honey, and dijon mustard. Pour the marinade over the salmon. Seal the bag and place in the refrigerator for 1 hour.

  2. To make the salsa: toss the diced tomatoes, peaches, red onion, and jalapeno with lime juice, chopped cilantro, and salt. Set aside or chill until ready to serve.

  3. To cook the salmon: Heat grill to medium-high heat, about 450℉. Place salmon on the grill skin side down and cook for 6 to 8 minutes depending on the thickness of the filets. Flip each filet and cook for 3 to 4 minutes longer, or until the salmon reaches an internal temperature of 135 degrees. Remove from the grill and let the fish rest for 5 minutes.

  4. Arrange salmon filets on a platter and top with peach salsa. Serve with remaining salsa. 

Nutrition Information

For 1 salmon filet with approximately ½ cup salsa

Calories: 360

Fat: 9 grams

Saturated Fat: 2.5 grams

Cholesterol: 90 milligrams

Sodium: 470 milligrams

Carbohydrate: 18 grams

Fiber: 2.5 grams

Sugar: 14.5 grams

Added Sugar: 3 grams

Protein: 39 grams