Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Maple Ginger Salmon with Peach Salsa

Maple Ginger Salmon with Peach Salsa

  • Author: AlmaHerzog
  • Total Time: 38 minutes
  • Yield: 2-3 servings 1x
  • Diet: Pescatarian

Description

Mouthwatering maple ginger salmon with peach salsa is an impressive company-worthy dish bursting with flavor and easy to make.

Ingredients

Scale
  • 1 pound salmon fillets
  • 1/4 cup maple syrup
  • 2 tablespoons soy sauce
  • 1 teaspoon fresh grated ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon cornstarch
  • 2 cups peaches, diced, skin on
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon green onion, minced
  • 2 teaspoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sriracha
  • 2 tablespoon herbs (e.g. chives, parsley, cilantro)

Instructions

  1. Heat Oven: Heat oven to 425F/218C. Line a baking pan with parchment paper or aluminum foil sprayed with oil for easy clean up.
  2. Marinate Salmon: Put maple syrup, soy sauce, ginger, garlic and pepper in a sealed bag. Squish to blend. Add salmon. Marinate salmon for 20 minutes.
  3. Make Salsa: Place all salsa ingredients in a bowl and mix well. Set aside.
  4. Make Glaze: Remove salmon from marinade and place it on a baking sheet. Pour marinade from bag into a small microwavable bowl. Add cornstarch and whisk to blend. Microwave for 45 seconds to thicken glaze. Pour over salmon, reserving 1 tbsp to glaze after roasting.
  5. Bake Salmon: Place salmon skin side down on prepared pan and bake for 8-12 minutes or until just flaky and still warm pink inside. Brush with remaining glaze after baking.
  6. Serve: Place roasted salmon on a serving dish. Garnish with chopped parsley and serve immediately with peach salsa on top or on the side.

Notes

Variations: Can be made with trout, halibut, or sea bass. Substitute peaches with nectarines. Shortcuts: Use store-bought fruit chutney or frozen ginger/garlic cubes. Make ahead: Refrigerate cooked salmon for up to 2 days and serve cold or at room temperature.

  • Prep Time: 8 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 590 kcal
  • Sugar: 47 g
  • Sodium: 1435 mg
  • Fat: 19 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 3 g
  • Protein: 49 g
  • Cholesterol: 125 mg

Keywords: maple ginger salmon, peach salsa, baked salmon, easy seafood dinner

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://easydashrecipes.com/maple-ginger-salmon-with-peach-salsa-12103492743016174/