Teriyaki-Glazed Salmon with Peach Salsa

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

Yield: 4 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 39%
  • Fat: 10.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.5g
  • Carbohydrate: 10.4g
  • Fiber: 0.8g
  • Cholesterol: 77mg
  • Iron: 0.0mg
  • Sodium: 140mg
  • Calcium: 0.0mg


  • 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. 1. Prepare grill.
  2. 2. Combine first 3 ingredients in a shallow dish; stir well. Add fish, and let stand 5 minutes.
  3. 3. While fish marinates, combine peach slices and next 3 ingredients in a small bowl; stir well. Set aside.
  4. 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.
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