Chile Lime Salmon with Grilled Peach Salsa


Summer on a plate and so easy to prepare!  Our local market had wild caught salmon on sale for $3.99 a pound so this was a very economical dinner.  I dare say this plate along with a couple of extras I served would have probably been a $30.00 dinner in a nice restaurant.  So, we ate al fresco on the patio while watching the baseball game on television, it doesn’t get much better than that on a summer night!  Well, my team lost so I guess a win would have made it a little better.



This grilled peach salsa was so fresh and delicious.  I think grilling the peaches really made a difference as it softens them and gives the salsa a melt in your mouth flavor.  The fresh cilantro, lime juice and jalapeno give it the perfect balance of sweet and spicy.  It could also be put on chicken breasts, pork, fish tacos served in corn tortillas or eaten right out of the bowl with tortilla chips……so versatile.

I used a spice called Tajin for the chile lime marinade on the salmon.  Tajin is a Mexican company that makes spice blends that comes in many different varieties and contain primarily chile peppers and lime.  It is readily available at most stores and inexpensive.

Chile Lime Salmon with Grilled Peach Salsa
Prep time
Cook time
Total time
Recipe type: What's For Dinner?, Main Course
Cuisine: Fish, Salsa
Serves: 4
  • For the Salsa:
  • 2 peaches – cut in half with the pits removed
  • ½ cup small red onion - diced
  • 1 jalapeno – seeds and ribs removed, minced
  • ½ of a large cucumber – seeded and diced
  • ½ cup (or to taste) chopped fresh cilantro
  • juice of ½ of a lime
  • ½ Tablespoon olive oil, plus more for drizzling
  • 1 Tablespoon lime pepper seasoning
  • salt
  • For the salmon and chile lime marinade:
  • juice of 1 lime
  • 2 Tablespoons olive oil
  • 1 teaspoon Tajin spice
  • ½ teaspoon cumin
  • salt
  • pepper
  • 1 large piece of salmon, skin on
  1. For the salmon:
  2. Place the salmon into a plastic zip top bag.
  3. Mix all ingredients for the marinade together and pour over the salmon. Mix it around in the bag so that its evenly distributed over the fish. Tightly close the bag and refrigerate for at least an hour before cooking.
  4. Preheat your grill to medium-high heat (approximately 400 degrees).
  5. Place the salmon skin side down onto a piece of aluminum foil and place on the grill. Grill for approximately 15 to 20 minutes until the flesh becomes opaque and flaky.
  6. Remove the fish and allow it to sit for 5 minutes or so. When you are ready to cut the salmon the skin sticks to the foil allowing the flesh to pull nicely away from it.
  7. For the grilled peach salsa:
  8. Rub the flesh sides of the peach halves with olive oil and sprinkle with a bit of Kosher salt.
  9. Place the peaches, flesh side down, onto the grill.
  10. Grill until softened and grill marks are present, approximately 5 minutes.
  11. Allow the peaches to cool. I chose to remove most of the peach skin as I do not enjoy the texture of it in the salsa.
  12. Mix the rest of the ingredients into a bowl. Once cooled, add in the peaches and toss to combine.
  13. Serve the salmon garnished with the salsa.



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