Ingredients
1½tspsmoked paprika
1½tspgranulated garlic
1½tspgranulated onion
1tsplight brown sugar
½tspsalt
½tspblack pepper
1pinchcayenne,optional
1lbsalmon filets,(about 4 pieces), skin on
3tbspneutral cooking oil,such as grapeseed, avocado, or canola oil
2cupspeaches,(about 3 medium peaches), heaping cups, diced, unpeeled
1medium avocado,ripe, diced
¼cupred onion,finely diced
¼cupcilantro,chopped
2tbspjalapeño,finely minced, optional
1tbsplemon juice,fresh
¼tspsalt
jalapeño slices
cilantro sprigs
1½tspsmoked paprika
1½tspgranulated garlic
1½tspgranulated onion
1tsplight brown sugar
½tspsalt
½tspblack pepper
1pinchcayenne,optional
1lbsalmon filets,(about 4 pieces), skin on
3tbspneutral cooking oil,such as grapeseed, avocado, or canola oil
2cupsheaping diced peaches,(about 3 medium peaches), unpeeled
1mediumripe avocado,diced
¼cupred onion,finely diced
¼cupcilantro,chopped
2tbspfinely minced jalapeño,optional
1tbspfresh lemon juice
¼tspsalt
a few slices of jalapeño
a few sprigs of cilantro
Preparation
Whisk together the paprika, garlic, onion, maple sugar, salt, pepper, and cayenne. Sprinkle the spice mixture evenly on all sides of the salmon.
Refrigerate uncovered for about 20 minutes.
In a medium bowl, mix together the peaches, avocado, onion, cilantro, jalapeño, lemon juice, and salt. Season to taste, adding more salt or jalapeño if desired. If the peaches are a bit tart, add a pinch of sugar.
Preheat a gas or charcoal grill to 500 degrees F for at least 15 minutes, or until a hand can be held above the grates for 2 to 3 seconds.
Brush all sides of the salmon with oil—about 1 tablespoon total. Brush a bit of oil onto the grill grates as well.
Place the salmon skin side up on the grill pan and transfer the pan to the grill. Close the lid and cook undisturbed for 2 to 3 minutes.
Using a fish spatula or tongs, gently lift one corner of the fish. The grilled side should be opaque and show some sear marks. If not, check every 1 minute or so until it is.
Gently, flip the fish to skin-side down, close the lid, and grill for another 3 to 4 minutes. Open the lid and watch carefully for another 1 to 3 minutes until the fish is done.
Remove from the grill, top with peach salsa and cilantro and chilies for garnish. Enjoy!
Season the salmon: Whisk together paprika, garlic, onion, maple sugar, salt, pepper, and cayenne. Sprinkle spice mixture evenly on all sides of the salmon. Refrigerate uncovered while making the salsa and preheating the grill, about 20 minutes.
Make the salsa: In a medium bowl, mix together the peaches, avocado, onion, cilantro, jalapeño, lemon juice, and salt. Season to taste, adding more salt or jalapeño if you like. If your peaches are a bit tart, you can add a pinch of sugar.
Prep the grill: Preheat a gas or charcoal grill to 500ºF for at least 15 minutes, or until you can hold your hand above the grates for 2 to 3 seconds.
Grill the salmon: Brush all sides of the salmon with oil—about a tablespoon total. Brush a bit of oil onto the grill grates as well, ensuring that any fish touching the grates through the grill pan will easily lift away. Place the salmon skin side up on the grill pan and transfer the pan to the grill. Close the lid and cook undisturbed for 2 to 3 minutes. Using a fish spatula or tongs, gently lift one corner of the fish. The grilled side should be opaque and show some sear marks. If not, check every minute or so until it is. Gently, flip the fish to skin side down, close the lid, and grill for another 3 to 4 minutes. Open the lid and watch carefully until the fish is done, another 1 to 3 minutes. The salmon is perfectly cooked when the top and bottom are opaque and there is a nice translucent streak through the middle. (If you prefer your salmon more well-done, continue cooking to your preferred doneness.)
Serve: Remove from the grill and serve immediately. Top with peach salsa and cilantro and chilies for garnish.
