Go Back
+ servings
maple ginger salmon with peach salsa on top sitting on plate.
Print Recipe Pin
5 from 23 votes

Maple Ginger Salmon with Peach Salsa

Mouthwatering maple ginger salmon with peach salsa is an impressive company-worthy dish bursting with flavor and easy to make.
Prep Time8 minutes
Cook Time10 minutes
Marinate20 minutes
Total Time38 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 2 -3

Ingredients

  • 1 pound salmon fillets (2 fillets or one larger piece)

Marinade

  • 1/4 cup maple syrup (or replace with honey or brown sugar)
  • 2 tablespoons soy sauce (I use low sodium)
  • 1 teaspoon fresh grated ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon cornstarch (ADD AFTER MARINATING)

Peach Salsa

  • 2 cups peaches, diced, skin on (about 3-4 peaches)
  • 2 tablespoons fresh lime juice 1 lime
  • 1 tablespoon honey (or maple syrup)
  • 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 black pepper
  • 1/2 teaspoon sriracha (optional) or more if you like it spicy
  • 2 tablespoon herbs (e.g. chives, parsley, cilantro)

Instructions

  • HEAT OVEN to 425F/218C. Line a baking pan with parchment paper or aluminum foil sprayed with oil for easy clean up.
  • 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.
  • MAKE GLAZE FROM MARINADE: Remove salmon from marinade and place it on a baking sheet lined with parchment paper or aluminum foil (spray with oil) for easy cleanup. Pour marinade from bag into a small microwavable measuring cup or bowl. Add the cornstarch and whisk to blend. Microwave for 45 seconds to thicken glaze. Pour over salmon, reserving 1 tbsp to glaze after roasting.
  • BAKE SALMON: Place salmon skin side down on prepared pan and bake for 8-12 minutes (depending on thickness of salmon) or until just flaky and still warm pink inside. Estimate 10 minutes per inch (2.5 cm) of thickness. Don't overdo it. Brush with remaining glaze after baking.
  • 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.

Notes

  1. 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 the peaches with nectarines.
    • Instead of peach salsa, you can try the dish with peach chutney. mango salsa or pineapple salsa.
  2. Shortcuts:
    • Skip the peach salsa and 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. 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. Store leftovers in an airtight container for up to 2 days.
 
Nutrition values are estimates based on fairly large portions of 1/2 lb/227 grams of salmon per person. 
Calories: 590kcal | Carbohydrates: 55g | Protein: 49g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 1435mg | Potassium: 1533mg | Fiber: 3g | Sugar: 47g | Vitamin A: 728IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 3mg