Teriyaki-Glazed Salmon with Peach Salsa

Oxmoor House
Super Quick. Serve with steamed asparagus. For extra flavor, drizzle lemon juice over the asparagus.
4 servings


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3 tablespoons low-sodium teriyaki sauce
2 tablespoons lime juice
1 1/2 tablespoons honey
4 (4-ounce) skinless salmon fillets
1 1/2 cups frozen peach slices, thawed and chopped, or 1 1/2 cups drained and chopped canned peaches
1/4 cup minced fresh cilantro or mint
2 teaspoons honey
1 teaspoon lime juice
Cooking spray


1. Prepare grill.

2. Combine first 3 ingredients in a shallow dish; stir well. Add fish, and let stand 5 minutes.

3. While fish marinates, combine peach slices and next 3 ingredients in a small bowl; stir well. Set aside.

4. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Remove fish from marinade, discarding marinade. Place fish on rack or in a grill basket coated with cooking spray; grill fish, uncovered, 3 to 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from grill, and top with peach mixture.

Created date

April 2008

Nutritional Information

Calories 233
Caloriesfromfat 39 %
Fat 10.2 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.5 g
Carbohydrate 10.4 g
Fiber 0.8 g
Cholesterol 77 mg
Iron 0.0 mg
Sodium 140 mg
Calcium 0.0 mg