This grilled salmon with spicy peach sauce begins simply: a light seasoning of salt and pepper, a brush of oil, and straight to a hot grill. Keep the method uncomplicated—clean, hot grates and well-oiled fish—and finish with a vibrant sauce made from fresh peaches (or preserves), honey, Dijon mustard, and chopped jalapeños for a sweet-and-spicy contrast.
Grilled salmon is a household favorite here. While Copper River sockeye is prized when available, other sockeye fillets work equally well. Over many attempts, the best approach to grilling salmon proved to be the simplest: preheat the grill, keep it hot, oil the fish, and season with just salt and pepper. Resist the urge to fuss—simplicity yields the best results.
Once the fillet hits the grill, leave it alone until a golden crust forms. Flipping too early risks tearing the skin and losing that lovely sear.
This salmon pairs beautifully with toasted pine nut couscous and a fresh pepper salad for a balanced, healthy meal. Pre-steamed packaged couscous (such as Near East) is convenient and quick: it takes on flavors easily, works hot or cold, and is a versatile substitute for rice or pasta when combined with nuts and vegetables.
Couscous has deep roots in North African cuisine and is traditionally made from semolina rolled into tiny granules and steamed. The traditional process is labor-intensive, but ready-to-cook versions make it easy to enjoy the same texture and versatility at home.
This salmon is excellent simply with a squeeze of lemon, but the spicy peach sauce adds a memorable sweet-heat dimension. Whether you use ripe fresh peaches or a good-quality peach preserve, the combination of mustard, honey, and jalapeño makes a sauce that complements the fish without overpowering it.
The sauce brightens the dish and pairs especially well with the smoky, crisp skin of the grilled fillet.
Grilled Salmon with Spicy Peach Sauce
Ingredients
- 2 lb Sockeye salmon fillet
- 2 tbsp olive oil
- 1/8 tsp salt
- 1/4 tsp black pepper
- Spicy Peach Sauce:
- 1 cup peaches, chopped
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp jalapeños, chopped
Instructions
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Preheat the grill to high, aiming for about 400°F (205°C).
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Remove the peach pit and dice the flesh. In a bowl, lightly mash the peaches.
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Stir in Dijon mustard, honey, and chopped jalapeños. Simmer the mixture in a small saucepan over medium-low heat for 5 minutes, then let it cool and set aside.
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Rinse the salmon and pat it dry. Brush both sides with olive oil, keeping the skin on, and season with salt and pepper.
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When the grill is hot, place the fillet skin-side down. Grill on high for 3 to 4 minutes until the skin is golden and crisp. Carefully flip the salmon and cook another 3 minutes, keeping the skin intact.
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Remove the salmon from the grill and let it rest for 2 minutes. Spoon the spicy peach sauce over the fillet and serve immediately.
Notes
- You can substitute 1 cup peach preserves for fresh peaches; if using a sweet preserve, reduce the honey to balance sweetness.
Nutrition
| Carbohydrates: 8 g
| Protein: 45 g
| Fat: 21 g
The nutrition information is an estimate and should not replace professional advice.
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