Maple-Ginger Salmon with Peach Salsa
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5 from 2 votes

Maple-Ginger Salmon with Peach Salsa Recipe

Mouthwatering maple-ginger salmon with peach salsa is a light, healthy very flavourful company-worthy meal. Loving peach season!
Prep Time35 mins
Cook Time10 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings (change as needed): 2 large portions (or 3 smaller)
Author: Cheryl

Ingredients

  • 1 lb salmon fillet
  • 1/2 tsp cornstarch

Marinade

  • 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

Peach Salsa

  • 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)

Instructions

  • 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.

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.