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Grilled Honey Lime Glazed Salmon with Fresh Peach Avocado Salsa

Grilled Honey Lime Glazed Salmon with Fresh Peach Avocado Salsa

This grilled honey lime glazed salmon combines smoky, charred salmon with a sticky honey lime glaze and a fresh peach avocado salsa. Sweet peaches, creamy avocado, jalapeño, cilantro, and lime make this a bright and flavorful summer seafood dinner ready in just 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American, Summer-Inspired
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 2 ripe summer peaches, peeled and finely diced
  • 1 ripe avocado, diced
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, seeded and finely minced
  • 1/4 cup fresh cilantro, chopped
  • 1 fresh lime, juiced
  • 1 pinch sea salt

Equipment

  • Outdoor grill or grill pan
  • medium mixing bowl
  • small bowl For mixing the glaze
  • pastry brush
  • Fish spatula or tongs
  • knife and cutting board

Method
 

  1. 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. Stir together the honey, 2 tablespoons lime juice, and soy sauce until smooth and well combined.
  3. Pat the salmon fillets dry. Brush with olive oil and season the flesh with garlic powder, smoked paprika, salt, and black pepper.
  4. 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. 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. 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.

Notes

Pat the salmon dry before seasoning so it grills and caramelizes properly.
Oil the grill grates well before adding the salmon to help prevent sticking.
Grill the salmon flesh side down first and avoid moving it until it releases easily.
Brush the honey lime glaze on after flipping so the sugars can caramelize without burning too early.
Fold the avocado gently into the salsa so it keeps its shape.
Serve the salsa shortly after preparing for the freshest texture and color.
Serve the salmon immediately after grilling while the glaze is warm and glossy.