Grilled Salmon with Fresh Peach Jalapeno Salsa
Prep time
Cook time
Total time
Serves: Serves 4
  • 4 5-6 ounce wild caught salmon fillets with skin
  • Extra virgin olive oil
  • 1½ teaspoons ground cumin
  • Salt and freshly ground black pepper
  • For the Fresh Peach Jalapeno Salsa:
  • 2 cups diced fresh ripe peaches (can also use ripe nectarines)
  • 1 Roma tomato, seeded and diced
  • 1 jalapeno pepper, seeds and membranes removed, finely chopped
  • ¼ cup chopped red onion
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice
  • ½ teaspoon salt
  1. Brush both sides of the salmon fillets with olive oil, sprinkle with the ground cumin and some salt and pepper
  2. Heat the grill to medium-high and brush the cooking grates with oil.
  3. Lay the salmon skin side up (flesh side down) on the grill and grill for 3-4 minutes depending on the thickness of the fillets. Turn over and grill the other side for another 3-4 minutes.
  4. Serve immediately topped with some Fresh Peach Jalapeno Salsa.
  5. IF YOU DON'T HAVE A GRILL: This is also wonderful pan-fried. Just follow the same instructions of heating the pan over medium-high heat, adding a little oil, and frying each side for 3-4 minutes.
Recipe by The Daring Gourmet at