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 10-15 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.

Top salmon filets with peach salsa. Add extra peach salsa on the side for dipping.