Roasted Salmon with Tomato and Peach Salsa

It’s getting warmer here in Texas, finally, and we just can’t stay away from our grill! John and I are big fans of grilled meals, but these past few weeks I’ve found myself out there every day!

This dish was one of my most recent favorites! Roasted Salmon with Tomato and Peach Salsa.

This salmon is brined and roasted on a cedar plank with fresh citrus slices. That right there just screams spring, but I’m not finished! Pair it with a gorgeous Tomato and Peach Salsa featuring Pure Flavor® Juno® Bites Red Grape Tomatoes!

These sweet little pops of flavor are perfect for this bright salsa! They add a ton of brightness to this dish and really wake up those sleepy winter tastebuds! Read on for this simple recipe!

For this dish, you’ll need:

TOMATO AND PEACH SALSA INGREDIENTS:

• 1 Dry Pint Pure Flavor® Juno® Bites Red Grape Tomatoes, halved
• 1 ½ Cup Frozen Firestone Peaches*, thawed
• 1 Red Bell Pepper, diced
• ¼ Cup Red Onion, diced
• 1 Serrano Pepper, mined
• 2 Tbsp Fresh Lime Juice
• 1 Tbsp Brown Sugar
• 2 Tsp Chili Powder
• ¼ Cup Fresh Cilantro

*Since peaches are not currently in season, I used frozen peaches. They worked perfectly! Fresh peaches may be used in substitute for frozen if you can find them, you’ll need about 3.

CEDAR PLANK SALMON INGREDIENTS:

• 1.5 lb Alaskan Salmon Filet
• 1 quart Water
• 3/8 Cup Coconut Sugar
• 3/8 Cup Salt
• 1 Tbsp Black Peppercorns
• Salt/Pepper
• 1 Lemon, sliced
• 1 Orange, sliced
• 1 Cedar Plank, pre-soaked

Start early by brining the salmon for 4 hours to overnight.

Brining salmon is a great way to infuse flavor into the fish and keep it moist as you grill is or smoke it at a high heat. I always brine my salmon with a 50/50 ratio of salt to sugar.

Boil a quart of water, add 3/8 cup of salt and 3/8 cup of coconut sugar and stir to dissolve. Let this mixture cool to room temp.

Once the brine has cooled, place the salmon in a casserole dish and add 1 tbsp of black peppercorns to the top of the skin. No need to push them in, just spread them on top. Pour the brine over the fish, cover it, and let it rest for 4 hours to overnight.

Prepare the salsa and pre-heat the grill.

While you prepare the salsa, go ahead and start pre-heating the grill to 425°.

This bright Tomato and Peach Salsa is incredibly simple!

Combine all of the chopped ingredients in a large bowl – the peaches, Juno Bites, diced red onion, red bell pepper, and minced serrano peppers.

Now in a small bowl, combine the fresh lime juice, chili powder, and brown sugar and stir to combine.

Drizzle the lime juice mixture into the salsa, and add fresh cilantro to taste. (I like to add the cilantro close to serving time do it doesn’t wilt in the salsa. But this is optional.)

Refrigerate until ready to serve.

Time to grill the salmon!

Remove the salmon from the brine and pat dry.

Place the salmon on top of the soaked cedar plank, sprinkle lightly with salt and pepper, and layer lemon and orange slices across the length of the fish.

This helps give the fish a really bright flavor!

And the smell of the orange slices with the coconut sugar from the brine is to die for!

Grill the salmon at 425° for 20 to 30 minutes, or until the internal temp is at least 125°.

If you prefer your salmon closer to medium well, cook it for an additional 5 minutes, or until the internal temp reaches 145°.

Once you’ve enjoyed half an hour in the sun and smells of orange and coconut, check the temp to make sure your salmon is done and head inside.

Pick fresh cilantro leaves from the stems and give them a quick chop, add them into the chilled salsa and toss.

For this dish, I like to leave the salmon whole. It’s a showstopper of a dish and makes for an impressive spread.

Remove the lemon and orange slices from the top of the fish and top it with a generous helping of the Tomato and Peach Salsa. I also enjoy to serve some of the salsa on the side, as I always find myself going back for more!

Try it with an easy side salad!

Chop the salmon into individual portions and serve it alongside a simple side salad for a fresh lunch!

Since the Tomato and Peach Salsa is full of gorgeous ingredients, you don’t need to overcomplicate the whole dish. Just serve it alongside a simple kale salad, perhaps a slice of ciabatta, and you’ve got a beautiful afternoon meal!

Storing leftovers:

Both the salmon and salsa may be stored in airtight containers in your fridge for up to 3 – 5 days. I recommend storing them in separate containers.

Reheat the salmon in a non-plastic dish in the microwave until desired doneness, and top with remaining salsa.

LOVE to throw these leftovers in a lettuce wrap! Delish!

Add this delicious Roasted Salmon with Tomato and Peach Salsa recipe to your Getting Back on Track Menu for 2022! This fresh choice checks all the boxes: organic, grilled, veggie packed, and pairs perfectly with some light side dish options! I hope you enjoy it!

If you try this recipe out, don’t forget to post a rating and comment!

I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb and @pureflavor!

This post is sponsored by Pure Flavor®. Learn more about Pure Flavor and their commitment to supporting healthier lifestyles by visiting their website.

Roasted Salmon with Tomato and Peach Salsa

Recipe by Amber Bogardus

Course: Main CourseCuisine: American

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calorieskcal

Total time

4

hours 

45

minutes

Citrus marinated salmon grilled on a cedar plank and served with fresh tomato and peach salsa.

Cook Mode

Keep the screen of your device on

Ingredients

• Tomato and Peach Salsa:

• 1 Dry Pint PureFlavor® Juno® Bites Red Grape Tomatoes halved

• 1 1/2 Cup Frozen Firestone Peaches* thawed, diced

• 1 Red Bell Pepper diced

• 1/4 Cup Red Onion diced

• 1 Serrano Pepper minced

• 2 Tbsp Fresh Lime Juice

• 1 Tbsp Brown Sugar

• 2 Tsp Chili Powder

• 1/4 Cup Fresh Cilantro

• Salmon Ingredients

• 1.5 lb Alaskan Salmon FIlet

• 1 Quart Water

• 3/8 Cup Coconut Sugar

• 3/8 Cup Salt

• 1 Tbsp Black Peppercorns

• Salt/Pepper

• 1 Lemon sliced

• 1 Orange sliced

Directions

• Prepare the brine for the salmon by bringing 1 quart of water to a boil, add in the coconut sugar and salt, stir to dissolve and allow to cool to room temperature.
• Once brine has cooled, place salmon in a casserole dish, sprinkle black peppercorns over it, and pour the brine over it. Cover and let rest in the fridge for at least 4 hours to overnight.
• Preheat the grill to 425°.
• Prepare the salsa as the grill is preheating by combining the Juno® Bite Grape Tomatoes, peaches, bell pepper, onion, and minced serrano pepper. Toss to combine.
• In a small bowl, combine the fresh lime juice, brown sugar, and chili powder. Pour over the prepared salsa and stir. Store in the fridge until ready to serve.
• Once the grill is preheated, remove the salmon from the brine and pat dry. Discard the black peppercorns.
• Place the salmon on the cedar plank, sprinkle with salt and pepper, then layer fresh lemon and orange slices across the length of the fish.
• Grill the salmon on the cedar plank at 425° for 25 – 30 minutes until it reaches an internal temp of at least 125°**.
• Pick fresh cilantro leaves from the stems and toss them into the salsa right before serving.
• Once the salmon has reached your desired internal temp, place it on a serving plate and top with the Tomato and Peach Salsa. Serve with additional salsa on the side.

• Cedar Plank (1)

Notes

• *Since peaches are not currently in season, I used frozen peaches. They worked perfectly! Fresh peaches may be used in substitute for frozen if you can find them, you’ll need about 3.
• **If you prefer your salmon more medium-well, add about 5 more minutes to the cooking time so you can reach an internal temp of 145° – 155°.

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