Wild Alaskan salmon is a powerhouse of nutrition. In recent years we’ve been hearing more and more about the health benefits associated with the omega-3 fats in salmon, including a large American study of several thousands of participants followed over the course of 16 years. Those who ate salmon on a regular basis were 27% less likely to die of any cause, 40% less likely to die of coronary heart disease, and 48% less likely to die of an arrhythmia.
Salmon is one of the very best things you can eat. However, caution needs to be taken when choosing salmon. Farm-raised salmon is not only far inferior nutrition content wise, it’s unhealthy. Salmon from a farm is raised on an artificial diet of corn and soy, chicken and feather meal, food coloring and synthetic astaxanthin. Farmed salmon is raised on genetically engineered ingredients, antibiotics, pesticides and a whole slew of chemical additives. You’re best off avoiding salmon entirely than consuming farm-raised. So go wild.
Wild-caught Alaskan salmon is widely considered the best, particularly sockeye salmon. Sockeye is high in heart-healthy omega-3 fats, is very rich in flavor, and is ideal for grilling.
Really good salmon needs very little embellishing. It’s amazing drizzled with just a little oil and sprinkled with some salt and pepper. But a little embellishing really can make a good thing even better. Like grilling the salmon for a slightly smoky flavor and then topping it with some fresh, sweet-spicy peach and jalapeno salsa. And that’s exactly what we’re going to do today. Not only is this grilled salmon delicious, it’s super easy and quick to throw together.
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.
Important is to choose fresh, ripe peaches in season. You can also use nectarines.
Let’s get started!
Combine all the salsa ingredients in a bowl and refrigerate until ready to use.
Brush the salmon with the olive oil.
Sprinkle with the cumin and with some salt and freshly ground black pepper.
Heat the grill to medium-high. I’m using my Weber Genesis EP-330 (love, love, love it! For my full review of this grill click HERE).
Brush the cooking grates with oil.
Lay the salmon skin side up (flesh side down) on the cooking grates and grill for 3-4 minutes on each side, depending on the thickness of the salmon.
Serve immediately topped with some Fresh Peach Jalapeno Salsa. Enjoy!
- 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
- Brush both sides of the salmon fillets with olive oil, sprinkle with the ground cumin and some salt and pepper
- Heat the grill to medium-high and brush the cooking grates with oil.
- 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.
- Serve immediately topped with some Fresh Peach Jalapeno Salsa.
- 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.
Kristine says
My eyes are popping out of my head, YUM!!!!
Kimberly @ The Daring Gourmet says
Thanks, Kristine! :)
Cori Landon says
I adore salmon and that looks SO good!!
Kimberly @ The Daring Gourmet says
Thanks, Cori! I love all the happy, Summery colors.
Nate says
Looks fantastic, thanks
Kimberly @ The Daring Gourmet says
Thanks, Nate, you’ll enjoy this!
adina says
That looks amazing!!!!
Kimberly @ The Daring Gourmet says
Thanks so much, Adina! It’s hard to go wrong when you have some quality salmon and fresh peaches!
Sandra J. says
Picked up everything and making this tonight! :)
Kimberly @ The Daring Gourmet says
Awesome, Sandra, happy grilling!
Alice says
Hi Kimberly! Sorry, I just received this yummy email. I’ve missed the last 2 in June actually. Anyway, I’m glad I received this because just yesterday I had the chance to purchase Keta Salmon, but wasn’t so sure I should after the fish salesman at the grocery store said it was chum fish. It is wild Alaskan, but the word chum threw me off. Any words of wisdom? Thank you again for the scrumptious recipe.
Kimberly @ The Daring Gourmet says
Hi Alice! That was only the second newsletter I sent out this month and it was just a couple of days ago, so I think we’re on track. Absolutely, there are several great choices of salmon (sockeye, king, silver, Keta, etc) and the important is that it’s wild caught. Keta’s a good choice. Happy salmon cooking! :)
Cathy says
Yummmmmmm! I LOVE salmon and the way you’ve prepared this looks amazing!
Anonymous says
Your salmon looks wonderful. I’ve purchased the chicken breasts from Zaycon and we’ve enjoyed them. I guess I just need reassurance re: the salmon. It looks wonderful and we love sockeye. But don’t like it “fishy” tasting if that makes sense since it is fish! lol. Sandi
Kimberly @ The Daring Gourmet says
Hi Sandi! Yes, I know what you mean by fishy. It’s often such a relative thing though that I’m reluctant to give an opinion you may end up disagreeing with! I know, I wish it were possible to sample Zaycon’s products before buying them in bulk. I’d recommend going in on an order together with some other family members or friends and splitting the fish and cost (the salmon comes frozen in individual shrink wrapped sleeves). Zaycon only sells the salmon a couple of times a year I think, but at least that way you’ll know whether or not you like it before buying an entire order for yourself!
Anonymous says
Ok I TRIED THIS!! I always look at the comments and wonder why no one comes back after they’ve made it? Excellent! I pan seared it in an iron skillet and the salmon was so tender. The salsa had all the most ripe fruits and veges available. I did use the “tube” cilantro as I realized I’d forgotten fresh-no problem. Thank you!!
Kimberly @ The Daring Gourmet says
Fantastic, I’m so glad you liked it! And yes, I always really appreciate when people take the time to leave feedback – thank you!
Eunice Nicholson says
Oh my beegeebies!
This is absolutely appealing to my eyes, making my taste buds dance with joy! Can’t wait to make this for my family!
Kimberly @ The Daring Gourmet says
Wonderful, Eunice, I hope you enjoy it! Happy cooking! :)