Teriyaki Glazed Salmon with Peach Salsa & Giveaway!

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


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


  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.