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Maple Soy Salmon with Peach Salsa

Mouthwatering maple soy salmon with peach salsa is an impressive company-worthy dish bursting with flavor. And easy to make.

I’m pretty sure that even people who are not salmon fans will love this maple glazed salmon.  The maple, ginger, soy and garlic glaze is fantastic. When you add the fresh peach salsa spiked with lime, honey and balsamic, well… mouth watering.

one maple salmon with peach salsa on plate ff

I served it at our last holiday party to rave reviews. It looks complicated and gourmet, but it’s actually really simple to make and takes very little prep time.

In fact, it’s even great served room temperature or cold, making it ideal for a buffet table or summer lunch in the backyard. I like to serve it with lemon herb cauliflower ‘rice’ for a lighter meal, grilled purple cabbage slaw for a splash of color, Mushroom Spinach Couscous or simply over a bed of greens.

That’s about it.  Easy, super delicious and definitely fit for company or a lovely family meal. By the way, the peach salsa is amazing with chicken, pork or any other fish too.

Recipe Tips 

  • The most important tip is do not over cook the salmon. It should be moist and warm pink inside, not white and flaky. The rule of thumb is 10 minutes per inch of thickness.
  • If you can, use freshly grated ginger for an amazing flavor (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.
  • Leave the skin on the peaches to add color.
  • I add a bit of cornstarch to the marinade before pouring it on the fish before roasting. It will thicken the marinade slightly and keep it from sliding off the fish as it roasts. And makes more of a glaze consistency. This isn’t absolutely necessary but a good trick I use a lot.

Tailor To Your Taste

  • The dish can be made with trout, halibut, sea bass or other white fish instead of salmon
  • A side of salmon can be used instead of fillets. If the side is about two pounds (for 4-6 people), double the amount of peach salsa.
  • Feel free to substitute mango, nectarines or pineapple for the peaches.
  • You can use white or yellow peaches or a mix.

Shortcuts

  • Skip the peach salsa and the serve the fish alone or with a store bought fruit chutney.
  • Use the frozen ginger and garlic cubes. I love these.
  • Cut down the marinating time to 15 minutes.

Make Ahead

  • To make the maple soy salmon ahead. cool it, then refrigerate up to 2 days. Bring to room temperature or serve cold. Make the peach salsa the day of serving.

Other easy baked salmon recipes you might like

How to make glazed salmon with peach salsa

salmon fillets mainating in zip locked bag
Marinate salmon for 20 minutes with maple soy marinade.
salsa ingredients - peaches, balsamic, honey, lime, green onion, parsley, oil, sriracha
Gather salsa ingredients – peaches, balsamic vinegar, honey, lime, green onion, parsley, olive oil, sriracha
peach salsa in bowl
Make salsa by dicing peaches (no need to peel) and adding remaining salsa ingredients.
2 maple salmon with peach salsa on plate
Add glaze to salmon (keep a tablespoon in reserve). Bake for 9-12 minutes, depending on thickness of salmon. Spoon over reserved glaze and peach salsa. Serve.

cut open maple salmon fillet with peach salsa on plate

one maple salmon with peach salsa on plate f
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5 from 12 votes

Maple Soy Salmon with Peach Salsa

Mouthwatering maple soy salmon with peach salsa is an impressive company-worthy dish bursting with flavor. And easy to make. The maple, ginger, soy and garlic glaze is fantastic. When you add the fresh peach salsa spiked with lime, honey and balsamic.... mouth watering.
Prep Time8 mins
Cook Time10 mins
Marinate salmon20 mins
Total Time38 mins
Course: Main Course
Cuisine: American
Servings: 2
Author: Cheryl

Ingredients

  • 1 pound (450g) salmon fillet (2 fillets or one larger piece)
  • 1/2 teaspoon cornstarch

Marinade

  • 1/4 cup (60ml) maple syrup
  • 2 tablespoon soy sauce (I use low sodium)
  • 1 teaspoon fresh grated ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon ground pepper

Peach Salsa

  • 2 cups peaches, diced, skin on (about 3-4 peaches)
  • juice of 1 lime (about 2 tbsp)
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger (or 1/4 tsp powdered ginger)
  • 1 tablespoon green onion, minced (or more)
  • 2 teaspoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon each, salt and pepper
  • 1/2 teaspoon sriracha (optional)
  • 2 tablespoon herbs (e.g. chives, parsley)

Instructions

  • Preheat oven to 425F/218C
  • 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 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. reserving 1 tbsp to glaze after roasting.
    Roast Salmon for 8-12 minutes (depending on thickness of salmon) or until just flaky and still a bit warmer pink inside. Figure 10 minutes per inch of thickness. Don't overdo it. Brush with remaining glaze.
  • SERVE: Place roasted salmon on a large serving dish or individual plates. Garnish with chopped parsley and serve immediately with peach salsa on top or on the side. Note 1 to make ahead.

Notes

  1. 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.
  2. Shortcuts:
    • Skip the peach salsa and the serve the fish alone or with a store bought fruit chutney.
    • Use the frozen ginger and garlic cubes. 
    • Cut down the marinating time to 15 minutes (or skip it).
  3. Variations:
    • The dish can be made with trout, halibut, sea bass or other white fish instead of salmon
    • A side of salmon can be used instead of fillets. If the side is about two pounds (for 4-6 people), double the amount of peach salsa.
    • Feel free to substitute mango, nectarines or pineapple for the peaches.
    • You can use white or yellow peaches or a mix
Nutrition values are estimates based on larger portions of 1/2 lb salmon per person. 

Nutrition

Nutrition Facts
Maple Soy Salmon with Peach Salsa
Amount Per Serving
Calories 590 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Cholesterol 125mg42%
Sodium 1435mg62%
Potassium 1533mg44%
Carbohydrates 55g18%
Fiber 3g13%
Sugar 47g52%
Protein 49g98%
Vitamin A 728IU15%
Vitamin C 14mg17%
Calcium 80mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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This recipe, originally posted in July 2016, has been updated with new pictures and information.

2 Comments

  1. 5 stars
    This recipe was FANTASTIC! I had some salmon and looked for a recipe. This caught my eye…and it was so delicious. I used fresh ginger and made the salsa. All of it was so well balanced and tasty. Thank you.

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