Grilled Salmon with Spicy Peach Sauce

5 from 2 votes

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This Grilled Salmon with Spicy Peach Sauce starts with a simple salt and pepper then straight to the grill. Simplicity is key and after it’s grilled this gets brushed with a spicy peach sauce made with fresh peaches (or preserves), honey, mustard and jalapeños.

A close up of a plate of food with a couscous with Peach and Salmon

Grilled salmon is always a favorite around our house and even if the treasured Copper River Sockeye Salmon fillets are not in season, the Sockeye Salmon fillets are just as good. After many attempts at finding the best way to grill salmon it’s this easy: keep the grill clean, hot and the fish oiled and seasoned with salt and pepper. It’s that simple, don’t over complicate it.


Once it’s placed on the grill LEAVE IT ALONE.

If you flip it before it has a crust the skin will tear and a mess will be had on the grill.


Paired with some Toasted Pine Nut Couscous  and a fresh pepper salad and you have a wonderful, healthy meal. The brand I like to use for the couscous Near East. The couscous are already partially steamed and then dried for Western kitchen use, they are easy and quick to prepare. It’s a great substitute for rice or regular pastas, is versatile with the addition of nuts and vegetables and takes on seasoning very well (hot or cold).


As Wikipedia states: “Couscous (/ˈkʊskʊs/ or /ˈkuːskuːs/) is a traditional Berber dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya.”


The preparation is such that the semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets which are too small to be finished granules of couscous and fall through the sieve will be again rolled and sprinkled with dry semolina and rolled into pellets. This process continues until all the semolina has been formed into tiny granules of couscous. This process is very labor-intensive.


This salmon is perfect as is with maybe some lemon squeezed on top, BUT, this sauce.

It just adds the sweet and spicy touch.

Whether using fresh peaches or preserves, mixed with the mustard and peppers, it’s a keeper.

spicy-peach sauce-salmon
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A close up: plate of couscous and salmon with peach sauce

Grilled Salmon with Spicy Peach Sauce

5 from 2 votes
This Grilled Salmon with Spicy Peach Sauce starts with a simple salt and pepper then straight to the grill. Simplicity is key and after it’s grilled this gets brushed with a spicy peach sauce made with fresh peaches (or preserves), honey, mustard and jalapeños.
Servings: 4 servings
Prep: 5 minutes
Cook: 6 minutes
Total: 11 minutes


  • 2 lb Sockeye Salmon fillet
  • 2 tbsp olive oil
  • 1/8 tsp salt
  • 1/4 tsp black pepper
  • Spicy Peach Sauce:
  • 1 cup peaches chopped (See Note 1)
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp jalapeños chopped


  • Turn on the grill to high and get it going to about 400°F.
  • Remove the pit from peach and dice the flesh. In a bowl, partially mash the fruit.
  • Add the mustard, honey and chopped jalapeños and mix to incorporate completely. Cook in a small sauce pan for 5 minutes over medium-low heat and then cool. Set aside.
  • Rinse the salmon fillet and pat dry. Next, brush the olive oil over the salmon on both sides – keeping skin on. Season with salt and pepper.
  • When grill is hot, place fillet skin side down, and grill for 3 to 4 minutes on high so skin becomes golden brown and crispy. Carefully flip salmon over, keeping skin intact, and cook another 3 minutes.
  • Remove from the grill and let rest for 2 minutes. Spoon spicy peach sauce on top of grilled salmon and serve.


  1. You can substitute the fresh peach for 1 cup peach preserves, but go low sugar or cut honey amount in half.


Calories: 418kcal | Carbohydrates: 8g | Protein: 45g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 124mg | Sodium: 215mg | Potassium: 1193mg | Sugar: 7g | Vitamin A: 255IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Main
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    My secret to prevent the flesh from sticking to the grill: brush mayonnaise on the salmon before putting it on the grill. Works for other fish too.

  2. Kevin – The ingredients call for peach preserves and the directions reference a fresh peach. Assume your preference would be the fresh peach if available?

    1. Steve! Thanks for stopping by. I have ben s-l-o-w-l-y updating my recipes with a new plugin to show nutrition information and better design. You got me in the middle of this one, but I have updated it to better note either fresh peach or preserves. See recipe and notes to reflect both. Thanks!

  3. Would you please link to the beautiful bell pepper salad shown on this page with the Grilled Salmon with Spicy Peach Sauce? I served on your website for the salad but with no success. Perhaps my search terms were not specified well. Will be trying the grilled salmon recipe tonight. It looks amazing and I’m betting the flavor is equally so. Thank you.

    1. Hello Jennie! Thanks for stopping by and trying out the recipes. The bell pepper salad in question is a simple one made up of red, yellow and green bell pepper. I added some chopped parsley, tossed it with balsamic syrup (a vinegar reduction found in most markets), olive and a little salt and pepper. I have another one (Summer Pepper Salad) that I did make a recipe for linked here, but it has a creamy dressing. Thanks again!