Mouthwatering maple-ginger salmon with peach salsa is a light, healthy very flavorful company-worthy meal. Loving peach season!
I’m pretty sure that even people who are not salmon fans will love this maple salmon with peach salsa. The maple, ginger, soy and garlic glaze is fantastic. When you add the fresh peach salsa spiked with lime, honey and balsamic, the dish is truly elevated to mouth-watering. I served it at our last holiday party to rave reviews. I chose it because it looks complicated and gourmet, but is really simple and takes very little time to prepare (shh). In fact, it’s perfect served room temperature or cold, making it ideal for a buffet table or summer lunch in the backyard.
Tips For Maple Salmon
- I suggest using freshly grated ginger for an amazing flavour (I keep some in the freezer and grate as needed), but if you don’t have any on hand, use a quarter of the amount of ginger powder. Alternatively, I also use the frozen ginger and garlic cubes as a shortcut.
- You can use white or yellow peaches or a mix. I leave the skin on to add the bright orange-red colour.
- I remove the bottom skin of the fish fillet to allow the fish to absorb the marinade more. You can leave it on if you prefer.
- I add a bit of cornstarch to the marinade before pouring it on the fish before roasting. This will thicken the marinade slightly and keep it from sliding off the fish as it roasts. This isn’t absolutely necessary.
Tailor To Your Taste
- Instead of salmon, substitute trout, halibut, sea bass or other white fish
- Instead of peaches, substitute mango, nectarines or pineapple
- Make the salmon ahead. Cool, then refrigerate up to 2 days. Bring to room temperature or serve cold. Make the peach salsa the day of serving.
Maple-Ginger Salmon with Peach Salsa Recipe
- 1 lb salmon fillet
- 1/2 tsp cornstarch
- 1/4 cup maple syrup
- 2 tbsp soy sauce (I use naturally brewed, lower salt)
- 1 tsp fresh grated ginger
- 1 clove garlic, minced
- 1/4 tsp ground pepper
- 2 cups peaches, diced, skin on (about 3 peaches)
- juice of 1 lime (about 2 tbsp)
- 1 tbsp honey
- 1 tsp grated ginger
- 1 tbsp green onion, minced (or more)
- 2 tsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp each, salt and pepper
- 1/2 tsp sriracha (optional)
- 2 tbsp herbs (e.g. chives, parsley)
- Preheat oven to 425F
- MARINATE THE SALMON: Put maple syrup, soy sauce, ginger, garlic and pepper in a sealed bag. Squish to blend. Add salmon. Marinate salmon for 20-30 minutes.
- MAKE THE SALSA: Place all salsa ingredients in a bowl and mix well. Set aside.
- ROAST THE SALMON: Remove salmon from marinade. Reserve the marinade. Place salmon on a foil lined pan, sprayed with oil. Pour the reserved marinade into a small microwavable measuring cup or bowl. Add the cornstarch and blend. Microwave for 40 seconds to thicken glaze. Pour over salmon. Roast Salmon for 8-12 minutes (depending on thickness of salmon) or until just flaky and still a bit darker pink inside. Figure 10 minutes per inch of thickness. Don't overdo it.
- SERVE: Place roasted salmon on a large serving dish or individual plats. Garnish with chopped parsley and serve immediately with peach salsa on top or on the side. Note 1 to make ahead.
- Make Ahead: Salmon can made ahead, cooled, refrigerated for up to 2 days and served cold or room temperature. If serving the next day, make the salsa on the day of serving.
This recipe was posted in July 2016. Pictures were updated in Aug 2018.
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