If you love grilled salmon, the combination of sticky honey lime glaze and fresh peach avocado salsa might become a new summer favorite. It’s sweet, smoky, fresh, and surprisingly easy to make, coming together in just 25 minutes for a dinner that tastes like peak summer.
Why You’ll Love This Recipe
- Sweet meets smoky. The honey lime glaze caramelizes beautifully on the grill for a sticky, flavorful finish.
- That fresh peach avocado salsa. Bright, juicy, and a little spicy, it’s the perfect topping for grilled salmon.
- Ready in 25 minutes. A fast dinner that feels like a warm-weather celebration.
- Naturally gluten-free option. Just swap in tamari for the soy sauce if needed.
Ingredients
For the Grilled Salmon and Glaze
- 4 center-cut salmon fillets, 6 oz each, skin on
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 3 tbsp honey
- 2 tbsp fresh lime juice
- 1 tbsp soy sauce
For the Fresh Peach Avocado Salsa
- 2 ripe summer peaches, peeled and finely diced
- 1 ripe avocado, diced
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, chopped
- Juice of 1 fresh lime
- 1 pinch sea salt
How to Make Grilled Honey Lime Glazed Salmon with Peach Avocado Salsa
1. Make the peach avocado salsa. Gently toss the peaches, avocado, red onion, jalapeño, cilantro, fresh lime juice, and sea salt in a medium bowl. Set aside at room temperature while you prepare the salmon.
2. Mix the honey lime glaze. Stir together the honey, 2 tablespoons lime juice, and soy sauce until smooth and well combined.
3. Season the salmon. Pat the salmon fillets dry. Brush with olive oil and season the flesh with garlic powder, smoked paprika, salt, and black pepper.
4. Grill the salmon. Preheat the grill to medium-high heat and oil the grates well. Place the salmon flesh side down and grill without moving for 4 to 5 minutes, until nicely charred and easy to release.
5. Glaze and finish. Carefully flip the salmon onto the skin side. Brush generously with the honey lime glaze. Close the grill and cook for another 3 to 4 minutes, until the glaze caramelizes and the salmon flakes easily.
6. Add the fresh salsa. Transfer the grilled salmon to plates and spoon a generous amount of fresh peach avocado salsa over each fillet. Serve immediately.
Tips for the Best Grilled Honey Lime Salmon
- Oil the grates well. This is essential for getting the salmon to release cleanly instead of sticking.
- Don’t move the salmon too soon. Letting it sit undisturbed on the flesh side is what creates that nice char.
- Watch the glaze closely once applied. The honey can burn quickly on high heat, so keep an eye on it during the final minutes.
- Toss the salsa gently. This keeps the peaches and avocado intact rather than turning mushy.
What to Serve with Grilled Honey Lime Salmon
This dish pairs well with a simple rice pilaf, grilled corn, or a light green salad. Since the salsa already brings brightness and freshness, keeping the sides simple works best.
Frequently Asked Questions
Can I make this without a grill?
Yes, sear the salmon in a hot skillet using the same timing, then finish with the glaze under the broiler for a few minutes to caramelize.
Can I use frozen peaches?
Fresh peaches give the best texture for the salsa, but thawed frozen peaches can work in a pinch, just pat them dry first.
Can I make the salsa ahead of time?
The salsa is best made close to serving time since the avocado can brown, but you can prep the peaches, onion, and jalapeño ahead and combine everything just before serving.
Grilled Honey Lime Glazed Salmon with Fresh Peach Avocado Salsa
Ingredients
Equipment
Method
- Gently toss the peaches, avocado, red onion, jalapeño, cilantro, fresh lime juice, and sea salt in a medium bowl. Set aside at room temperature while you prepare the salmon.
- Stir together the honey, 2 tablespoons lime juice, and soy sauce until smooth and well combined.
- Pat the salmon fillets dry. Brush with olive oil and season the flesh with garlic powder, smoked paprika, salt, and black pepper.
- Preheat the grill to medium-high heat and oil the grates well. Place the salmon flesh side down and grill without moving for 4 to 5 minutes, until nicely charred and easy to release.
- Carefully flip the salmon onto the skin side. Brush generously with the honey lime glaze. Close the grill and cook for another 3 to 4 minutes, until the glaze caramelizes and the salmon flakes easily.
- Transfer the grilled salmon to plates and spoon a generous amount of fresh peach avocado salsa over each fillet. Serve immediately for a fresh and flavorful seafood dinner.
