Photo: John Autry; Food Styling: Charlotte Autry; Prop Styling: Leigh Ann Ross
Hands-on Time
15 Mins
Total Time
25 Mins
Yield
4 servings (serving size: 1 fillet and about 1/2 cup salsa)

Use a peach that's just ripe so it's juicy but still holds its shape. King (also called chinook) salmon is the best quality and works well in this dish, though sockeye works.

How to Make It

Step 1

Preheat grill to high heat.

Step 2

Combine first 8 ingredients in a bowl; add jalapeño, if desired. Sprinkle mixture with 1/4 teaspoon salt; toss gently. Sprinkle fillets evenly with remaining 3/4 teaspoon salt and black pepper. Place the fillets on a grill rack coated with cooking spray, and grill for 10 minutes or until desired degree of doneness, turning after 5 minutes. Serve with salsa.

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