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.

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, vegetable couscous or simply over a bed of greens.

Bottom line: 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.

How to make glazed salmon with peach salsa

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

• stuffed salmon with lemon ricotta
• pecan crusted salmon
• citrus maple glazed salmon
• simple herb roasted salmon (20 minutes)
• teriyaki salmon
• easy maple lime salmon
• basil salmon with mango

This recipe, originally posted in July 2016, has been updated with new pictures and information.