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Blackened Salmon with Peach Salsa

Sweet, smoky, and ready in about 30 minutes, this Blackened Salmon with Peach Salsa is the ultimate summer dinner. Perfectly seasoned salmon is topped with a fresh, juicy peach salsa for a delicious balance of bold flavor and seasonal sweetness. It's an easy, high-protein meal that's as beautiful as it is satisfying.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Sammi Brondo

Ingredients

Blackened Salmon

  • 3 tablespoons + 1 tablespoon olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 lb salmon filet
  • Salt
  • Pepper

Peach Salsa

  • 2 small peaches diced (about 1 cup)
  • 5-6 strawberries diced (about 1/2 cup)
  • 1 red bell pepper diced (about 3/4 cup)
  • 8-10 cherry tomatoes cut into quarters (about 1/2 cup)
  • 2 tablespoons diced red onion
  • 1 tablespoon fresh chopped basil
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Salt

Instructions

  • Prepare the salmon. In a shallow bowl, add 3 tablespoons of the olive oil, plus the peach cider vinegar, honey, paprika, garlic powder, onion powder, salt, and pepper. Whisk well to combine.
  • Cut the salmon into 3-4 smaller filets and add to the bowl with the marinade. Use a spoon to scoop the mixture all over the salmon, making sure it’s fully coated. Set aside to marinate while preparing the salsa.
  • Prepare the salsa. In a large bowl, add the diced peaches, strawberries, bell pepper, cherry tomato, red onion, and basil. Add the olive oil, peach cider vinegar, and salt and toss to combine. Set aside.
  • Add the remaining 1 tablespoon of olive oil to a large skillet over medium high heat. Once the pan is hot (you should feel the heat with your hand above the pan), add the salmon skin side up. Pour remaining marinade over the salmon. Let the salmon cook for about 5-10 minutes, making sure not to flip or move the salmon at all, until cooked through. Once an internal temperature of 145 F has been reached, gently flip the salmon and remove from the heat.
  • Remove the bottom skin from the salmon and top salmon filets with peach salsa. Add extra peach salsa on the side for dipping.