Teriyaki Glazed Salmon with Peach Salsa

4.69 from 45 votes
384 comments

A plate of with teriyaki glazed salmon with peach salsa and rice and half a lime behind it

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This Teriyaki Glazed Salmon with Peach Salsa is a great recipe to kick off your cooking this year. It’s light, super healthy and easy to make when you have a “garden in your pantry”! New Year’s Resolution #877: Cook more at home. I know, I know. It doesn’t make sense for a food blogger to say that. Let me explain.

After spending the day “working” on my blog; i.e. baking 2 cakes, pinning up a storm and filming a tutorial on how to chop onions, I realize I didn’t cook anything for dinner and we don’t usually eat cake for dinner. All this has recently led to an increase in eating out.

When my hubby and I got married over 10 years ago, we ate out a lot! A few months into it, we made a decision to cook more at home and we both dropped 5 pounds. Cooking at home meant we didn’t have to be on any of these new torture diets.

Ingredients for Teriyaki Glazed Salmon:

1 Tbsp Teriyaki Sauce1 Tbsp lime juice (juice of 1/2 lime)
1 1/2 Tbsp honey
4 salmon fillets (1 to 1 1/2 lbs of Salmon)
2 Tbsp Oil (I used extra light olive oil)

Ingredients for the Peach Salsa:

15 oz canDel Monte® Sliced Peaches (in 100% fruit juice), well drained
1/2 of a 15.25 oz can of Del Monte® Whole Kernel Corn (no salt added), well drained
1 medium tomato, diced
1 small or 1/2 of a large jalapeno, seeded and finely diced
1/2 medium red onion, finely chopped (about 1/2 cup)
1/4 cup cilantro, chopped
1Tbsp lime juice (juice of 1/2 lime)
Salt and Pepper to taste

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How to Make Teriyaki Glazed Salmon:

1. Combine 1 Tbsp teriyaki sauce with 1/2 Tbsp lime juice and 1 1/2 Tbsp honey. Your honey should be in liquid form. If it’s not, heat it up in the microwave or over a bowl of hot water. Whisk it all together until you have a consistent syrup.

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2. Cut salmon into 4 equal pieces. Place them in a quart-sized ziploc and pour marinade over the top. Mix it up in the bag to coat the salmon evenly. Let marinate for 30 minutes in the fridge, rotating the fillets every 15 min. (Meanwhile make your salsa).

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3. Once your salmon is done marinating, heat a large non-stick skillet over medium heat and add in 2 Tbsp olive oil. Once the oil is hot, Add salmon, skin side up and saute 3-4 minutes, then turn over carefully and saute another 4 minutes or until salmon reaches desired doneness and is flaky. If your salmon pieces are smaller like mine were, it’s just 3 min per side. Adjust times according to the thickness of your salmon.

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How to Make Peach Corn Salsa:

1. Drain corn well and sauté for a few minutes on med/high heat until roasted and browned. Set aside to cool. You don’t have to roast them. It’s up to you.

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2. Drain your peaches well and pat dry them a little with a paper towel. Chop peaches. Chop tomatoes and finely dice onions. Finely mince your jalapeños. Chop your Cilantro. Add all of these veggies, peaches and your corn to a medium mixing bowl.

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3. Stir in 1 Tbsp lime juice (fresh squeezed is best) and add Salt (1/4 tsp) and Pepper (1/8 tsp) to taste. Stir to combine and serve a generous amount over each salmon piece or refrigerate until ready to serve. If you have any leftover salsa, take some tortilla chips to it ;).

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We paired this teriyaki salmon and peach corn salsa with fluffy white rice.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.