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.
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.
Grilled Salmon with Spicy Peach Sauce
- 2 lb Sockeye Salmon fillet
- 2 tbsp olive oil
- 1/8 tsp kosher 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.
- You can substitute the fresh peach for 1 cup peach preserves, but go low sugar or cut honey amount in half.