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Maple Salmon with Peach Salsa

Maple salmon with peach salsa featuring a maple-glazed, caramelized crust and a bright chunky peach salsa. Pan-seared until cooked through, then topped with vivid diced peaches, red onion, jalapeño, cilantro, and fresh lime.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Salmon and maple glaze
  • 4 salmon fillets 6 oz each
  • 3 tbsp pure maple syrup
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 salt to taste
  • 1 black pepper to taste
Peach salsa topping
  • 2 ripe peaches peeled and finely diced
  • 0.25 cup red onion finely diced
  • 1 jalapeño minced
  • 0.25 cup fresh cilantro chopped
  • 2 tbsp lime juice
  • 1 salt to taste

Equipment

  • 1 cast iron skillet

Method
 

Make the peach salsa
  1. Combine the diced peaches, red onion, jalapeño, cilantro, lime juice, and salt in a bowl.
  2. Refrigerate the peach salsa until you’re ready to serve.
Mix the maple glaze
  1. Stir together the pure maple syrup, soy sauce, and olive oil until combined.
Cook the maple-glazed salmon
  1. Season the salmon fillets with salt and pepper, then brush generously with the maple glaze.
  2. Heat a skillet over medium-high heat until hot, then add the salmon and cook for 4-5 minutes.
  3. Flip the salmon, brush with the remaining glaze, and cook until cooked through and caramelized, about 4-5 minutes more.
Serve
  1. Transfer the salmon to plates and pile the peach salsa generously on top.
  2. Serve immediately with rice or salad and lime wedges if desired.

Notes

Pro tip: Brush the salmon twice—once before searing and again after flipping—to build a caramelized, sweet crust. Refrigerate leftover peach salsa up to 3 days; refrigerate cooked salmon up to 2 days. Freezing isn’t recommended for best salsa texture. For a lower-sodium option, use reduced-sodium soy sauce and taste the salsa salt at the end.