Go Back Email Link
–+ servings
Close-up of flaky salmon topped with fresh peach salsa and cilantro crema.

Salmon with Peach Salsa + Cilantro Crema (30 Minutes)

Juicy, lemon-scented salmon broiled on a bed of citrus slices and topped with a fresh peach salsa and cool cilantro crema. This 30-minute dinner is vibrant, flavorful, and simple enough for busy weeknights yet elegant enough to serve at a summer dinner party on the patio.
Print Pin
Prep Time 15 minutes
Cook Time 12 minutes
Servings 4

Ingredients  

Salmon

  • 2 lbs salmon fillet skin on
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 2 lemons thinly sliced
  • 1/2 fresh lemon juiced
  • 2 pats unsalted butter

Peach Salsa

  • 2 peaches diced
  • 1/2 red bell pepper diced
  • 1/4 small red onion finely diced
  • 1/2 jalapeño seeded and finely diced
  • 1/4 cup cilantro chopped
  • 1/2 tsp kosher salt
  • Juice of 1 lime

Cilantro Crema

  • 1/2 cup sour cream
  • 1/4 cup cilantro chopped
  • 1 slice jalapeño
  • Juice of 1 lime
  • Pinch of salt

Method 

  • In a bowl, combine peaches, bell pepper, onion, jalapeño, cilantro, salt, and lime juice. Toss and set aside to macerate for 15 minutes.
  • Preheat the broiler to high. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer to create a bed for the salmon. Pat the salmon dry, rub with avocado oil, and season with paprika, garlic powder, salt, and pepper. Place salmon skin-side down on top of the lemon slices.
  • Dot the salmon with butter and squeeze over the 1/2 lemon. Place under the broiler and cook for 8–12 minutes, depending on thickness, until the salmon flakes easily and reaches your preferred doneness (FDA recommends 145°F; many cooks prefer 125–130°F for medium). If your salmon is extra thick and the top is browning too quickly, reduce the oven to 400°F to finish cooking until done.
  • While the salmon is cooking, making the cilantro crema. Add sour cream, cilantro, jalapeño slice, lime juice, and a pinch of salt to a blender or food processor. Blend until smooth, thinning with water if needed. Refrigerate until ready to serve.
  • Let the salmon rest for 5 minutes. Serve on a bed of rice and spoon peach salsa over the top, drizzle with cilantro crema, and garnish with fresh cilantro or lime wedges.
Start Cooking

Notes

  • Thicker salmon fillet? If the top starts to brown before the center is cooked through, simply lower the oven to 400°F and finish baking until the salmon flakes easily.
  • Fruit swaps: No ripe peaches? Try nectarines or mango for a similar sweet-tart balance.
  • Make-ahead magic: The cilantro crema can be made the day before, it actually tastes better as the flavors meld. For the peach salsa, chop all the ingredients ahead of time and store them separately, then toss everything together with lime juice and salt about 30 minutes before serving for the freshest, brightest flavor.