Mouthwatering maple 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 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, 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 (shh).
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.
Tips For Maple Salmon
- 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.
- 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 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 Salmon with Peach Salsa
- 1 lb salmon fillet (2 fillets or one larger piece)
- 1/2 tsp cornstarch
- 1/4 cup maple syrup
- 2 tbsp soy sauce (I use low sodium)
- 1 tsp fresh grated ginger
- 1 clove garlic, minced
- 1/4 tsp ground pepper
- 2 cups peaches, diced, skin on (about 3-4 peaches)
- juice of 1 lime (about 2 tbsp)
- 1 tbsp honey
- 1 tsp grated fresh ginger (or 1/4 tsp powdered 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 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.
- 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, originally posted in July 2016, has been updated with new pictures and information.
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