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Teriyaki Glazed Salmon with Peach Salsa

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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

Teriyaki Glazed Salmon with Peach Salsa-2

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.

teriyaki-glazed-salmon-1

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).

teriyaki-glazed-salmon-2

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.

teriyaki-glazed-salmon-3

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.

Teriyaki Glazed Salmon with Peach Salsa-9

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.

Teriyaki Glazed Salmon with Peach Salsa-12

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 ;).

teriyaki-glazed-salmon-4

Teriyaki Glazed Salmon with Peach Salsa_

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

Teriyaki Glazed Salmon with Peach Salsa-18

Teriyaki Glazed Salmon with Peach Salsa & Giveaway!

4.69 from 44 votes
We paired the teriyaki salmon and peach corn salsa with fluffy white rice.
Author: Natasha of NatashasKitchen.com
Skill Level: $15-$17
Cost to Make: Medium/Easy
Servings: 4

Ingredients

For the Teriyaki Salmon:

  • 1 Tbsp Teriyaki Sauce
  • 1 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

For the Peach Corn Salsa:

  • 15 oz can Del 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 jalapeño seeded and finely diced
  • 1/2 medium red onion finely chopped (about 1/2 cup)
  • 1/4 cup cilantro chopped
  • 1 Tbsp lime juice juice of 1/2 lime
  • Salt and Pepper to taste

Instructions

  1. How to Make Teriyaki Glazed Salmon:
  2. 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.
  3. 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 filets every 15 min. (Meanwhile make your salsa).
  4. 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 sauté 3-4 minutes, then turn over carefully and sauté 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.
  5. How to Make Peach Corn Salsa:
  6. 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.
  7. Drain your peaches well and even 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.
  8. 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.

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Liz
    January 20, 2014

    I like to keep fruit cocktail, peaches and pineapple in the pantry. Reply

  • Liliya Vorobey
    January 19, 2014

    My favorites to keep in stock in the pantry are definitely fruits, including peaches and pineapples as well as apple and cherry fruit stuffing, which are great for putting on toast or pancakes for breakfast. I also like to keep around mixed vegetables, perfect for the occasional Chicken Fried Rice or Stir Fry; corn; and occasionally green beans. Btw… this recipe looks delicious I can’t wait to try it out sometime in the future. I have found that I really enjoy the taste of some fruit or fruit marinade/sauce, like pineapple, on an entree, like grilled chicken. Reply

  • Alyssa
    January 19, 2014

    I like to keep canned peaches, pineapple, mandarin oranges and tomatoes in my pantry.
    The fruit I use in the winter when nothing but apples are in season, and I use the tomatoes in a TON of recipes. Pureeing a can of seasoned tomatoes makes a great sauce!

    This recipe looks delicious! I love fruity salsas and miss them in the winter. It’s good to know that they still turn out well with canned fruit! This is going on the menu for the week I would probably use frozen corn, though, I’m not a fan of most canned veggies. Reply

  • Hope T.
    January 19, 2014

    Here is a list of a few of my pantry must haves: tomatoes, corn, peas, sauerkraut, beans, mushrooms, peaches, pears, pineapple. Reply

  • January 19, 2014

    My pantry is always stocked with onions, cucumbers, tomatoes, limes, avocados and oranges. Your recipe looks like something I always order at my favorite seafood place – amazing! Reply

  • Teresa
    January 19, 2014

    My favorite fruits are peaches and pineapple. My favorite veggies are beans and black olives. Reply

  • Eugenie
    January 19, 2014

    My favorite fruit to stock in my pantry are apples. Reply

  • kristina
    January 18, 2014

     Reply

  • kristina
    January 18, 2014

    My favorites are lettuce, corn, apples, tomatoes. Reply

  • MVP
    January 17, 2014

    I like to keep some corn and tomatoes in my pantry Reply

  • Ashley
    January 16, 2014

    I like to stock green beans and pineapple Reply

  • Katherine
    January 16, 2014

    I keep corn beans peaches pears. mandarin oranges and pineapple Reply

  • Denise S
    January 16, 2014

    I stock up on canned tomatoes and beans. Reply

  • January 15, 2014

    This is on my list of foods to make!!! So mouthwatering! Reply

  • sharonjo
    January 15, 2014

    I like to keep tomato products on hand along with canned peaches and pineapple. Thanks!

    I’ve never cooked salmon (I know!!) but your recipe looks so delicious–colorful and appealing and healthy. Reply

  • Cameron Anderson
    January 15, 2014

    broccoli, green beans, bananas, apples and apricots Reply

  • rachel
    January 15, 2014

    I tend to go for fruit, like peaches. Or applesauce! Reply

  • vickachka
    January 14, 2014

    My favorite to keep in the pantry is mandarin oranges.I also love grapefruits and apple (with peanut butter) my favorite snack! Btw delicious recipe you got here. I love salmon Reply

  • January 14, 2014

    I like to keep corn and tomatoes on hand! Reply

  • Margot C
    January 14, 2014
  • Margot C
    January 14, 2014

    I always have a bunch of different types of tomatoes, plus corn (what handy stuff that is), beans and various fruits like pineapple, peaches, pears and mandarin oranges. Reply

  • D Schmidt
    January 14, 2014

    My favorite vegetables to stock in the pantry are sweetcorn, carrots, green beans and beans. I love to choose them all in a variety of recipes but I have to admit I am rather obsessed with green bean casserole at the moment!
    My favorite fruits to store are tangerines, pineapple and peaches! My children love to eat them straight from the cans and I like to use them in trifles. Reply

  • joseph gersch
    January 14, 2014

    i stock green beans and corn Reply

  • Svetlana F
    January 13, 2014

    I love to keep onions, potatoes, and garlic and apples as the main fruit. Reply

  • Marcie
    January 13, 2014

    My favorite fruits to keep stocked in my pantry are apples, because they last a long time and are great for school lunches or healthy snacks. As for vegetables: onions, garlic and canned, diced tomatoes, because you can do tons with those ingredients! Reply

  • Danielle
    January 13, 2014

    We love to stock up on canned peaches, fruit cocktail, corn, garbanzo beans, waxed beans and my favorite, sliced beets. Reply

  • Luda
    January 13, 2014

    Peaches. I make crumble cake with those and it became a favorite so I go thou them very fast. Reply

  • larysa
    January 13, 2014

    always have apples and oranges. corn, too Reply

  • Natalya
    January 13, 2014

    Another recipe I can’t wait to try. I love your step-by-step pictures too! Reply

    • Natalya
      January 13, 2014

      I usually like to keep corn, peas, beans (kidney, black, white, pinto), mandarins to toss on salads, and pineapple! Reply

  • Angela M
    January 13, 2014

    Peaches and corn! Reply

  • Marina
    January 13, 2014

    I don’t have a lot of canned fruits or vegetables in my pantry because I prefer fresh fruit and vegetables. But I do have corn and I also love to have canned pumpkin for delicious pumpkin pie. Reply

  • Natalia
    January 13, 2014

    I would say my favorite to keep in my pantry would be corn, tomatoes, potatoes and all kinds of fruit. Reply

  • Larisa
    January 13, 2014

    I always have green peas, tomatoes and peaches in my pantry Reply

  • Allochka
    January 13, 2014

    Oh my as almost all Slavik people the peas and corn and pineapples and some peaches and of course some mushrooms and some cherries in syrup 🙂 they are amazing for cakes btw;-) Reply

  • January 12, 2014

    Pineapples and peaches. Reply

  • Natalya
    January 12, 2014

    I always have canned peas in my pantry because the kids love them and we make the Ukrainian version of the potato salad often. We also always have canned mandarins and pineapple because my kids adore them! Thank you for the giveaway and your blog inspires me to cook more often!!! Reply

  • Susan Chester
    January 12, 2014

    I usually have assorted varieties of canned tomato products and peaches and pears. Reply

  • Barbara M
    January 11, 2014

    I have to have tomatoes with green chilies, mushrooms and mandarin oranges.
    Thank you. Reply

  • January 11, 2014

    I always have cans of corn Reply

  • January 11, 2014

    I stock up on corn and green beans. Reply

  • denise
    January 11, 2014

    My favorite vegetables for my pantry are corn and asparagus. For fruit it would be pears. Reply

  • Becky Horn
    January 11, 2014

    I like to keep string green beans, corn, and peas in the pantry at all times, we use them often. Reply

  • January 10, 2014

    I love having canned baby corn and artichoke hearts on hand! Reply

  • E Kay
    January 10, 2014

    strawberries, apples and bananas Reply

  • Jessie C.
    January 10, 2014

    -https://twitter.com/tcarolinep/status/421861841191448576 Reply

  • Jessie C.
    January 10, 2014

    I like to stock canned beans and pineapple in my pantry
    tcarolinep at gmail dot com Reply

  • ligia c
    January 10, 2014
  • ligia c
    January 10, 2014

    hi natasha! My favorites canned stuff are peaches and corn. I use a lot of corn for salads and peaches for your awesome danish recipe. Reply

  • Susan Smith
    January 10, 2014

    I stock up on green beans, tomatoes, peaches and pears Reply

  • Madeline
    January 10, 2014

    I like to stock canned corn, peas, beets, and tropical fruit. Reply

  • Marina
    January 10, 2014

    Actually, my favorite fruits to have in pantry are canned apricots or mandarins. As for veggies, it would be corn & beets. Always useful here! Reply

  • Tarah
    January 10, 2014

    We always have corn & green beans on hand! We love them! Reply

  • Reba
    January 10, 2014

    The amount of veggies on hand for cooking are wonderful. Green beans, red beets, carrots, potatoes, sweet corn, broccoli. Blessed to have so many healthy veggies that my children will ask for! They enjoy the home canned peaches, pears and apple sauce, the frozen blueberries & strawberries. Lots to choose from in this kitchen! =) Reply

  • January 9, 2014

    I always have corn and green beans in my cabinets.

    chambanachik(at)gmail(dot)com Reply

  • Desiree H
    January 9, 2014
  • Desiree H
    January 9, 2014

    I love cut green beans, baked beans, canned pineapple, sweet corn and great white northern beans! Reply

  • Roza Karabanov
    January 9, 2014

    My favorite things to stock in pantry are beets corn mixed vegetable peaches pineapple Reply

  • amber
    January 9, 2014

    love to have all kinds of canned tomatoes in my pantry, also canned pineapple Reply

  • Irina
    January 9, 2014

    In my pantry I always have canned corn and beans (for my fav taco soup). I also have tomatoes that I canned from my garden. The fruits I like to keep on hand are mandarin oranges, peaches, and pineapple. Reply

  • Nataliya
    January 9, 2014

    I try to have canned tomatoes, and just random cans of fruits. Reply

  • nadia
    January 9, 2014

    stewed tomatoes, corn, green peas, pitted olives ( a must!), pineapple chunks, sliced peaches, mandarin pieces, red kidney beans, chick peas Reply

  • January 9, 2014

    I always keep pineapple canned in juice in the house for use in smoothies. Reply

  • Selina
    January 9, 2014

    I usually have mandarin oranges, fruit cocktail, pineapple chunks, sweet peas, and sometimes corn!! Oh, I forgot, also applesauce….. Reply

  • Sarah Hirsch
    January 9, 2014

    i love to keep mandarin oranges on hand for snacking Reply

  • Rebecca Graham
    January 9, 2014

    I stock up on corn, pears, and peaches. Reply

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