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Sweet Glazed Salmon with Jalapeno Peach Salsa

Now that school is almost out and the weather is getting hotter, every street corner will be enjoying beautiful weather, blooming flowers, and the sights and smells of Summer BBQs. Any BBQ can boast a great hot dog or burger, but the best BBQs will have dishes like Sweet Glazed Salmon with Jalapeno Peach Salsa!

There is nothing tastier than fresh grilled salmon topped with juicy peaches. The flavors are an explosion of goodness, perfect for the summer grill. It’s always nice when a delicious meal turns out to be incredibly easy, and also healthy!



This salmon is cooked up in minutes and is insanely tasty. The salsa can be spicy if you leave the seeds in the jalapenos, or mild if you keep the seeds out. Either way, it’s the perfect compliment to the sweetness of the marinated salmon; glazed with molasses and cooked on the grill. Summer BBQ winner for sure!


For the Salsa

  • 1 pound ripe peaches (about 3 peaches)
  • 1/2 red onion, thinly sliced and diced
  • 1 jalapeno pepper, diced. (We took the seeds out because I’m a wimp with spicy, but keep the seeds in for more of a kick!)
  • 1 1/2 - 2 tablespoons fresh cilantro, chopped
  • Juice from 1/2 lime

For Salmon

  • Two 6-oz salmon fillets, skin trimmed off
  • 1/4 cup orange juice
  • 1 garlic clove, diced/crushed
  • 1 tablespoon soy sauce
  • 2 tablespoon molasses (divided)
  • Salt and pepper

In a small bowl, combine all of the ingredients for the salsa. Chill in the fridge for about an hour to allow all of the flavors to blend completely.


Season both sides of the salmon with a pinch of salt and pepper. In a medium sized bowl, combine orange juice, garlic and soy sauce. Set aside.

Pour 1/2 of the molasses onto the top of each salmon filet and rub in to make sure it is well dispersed. Place both fillets into a large Ziploc bag and pour the orange juice mixture into the bag. Seal and allow to marinate refrigerated for about an hour. (about the same time that the salsa is marinating in the fridge, perfect!)

Take the salmon out of the fridge and top with remaining molasses. Keep the marinade sauce in a separate bowl.

Grill each filet on the grill for 4-5 minutes on each side, topping with more marinade as you grill each side. If you don’t have access to an outdoor grill, you can use a Foreman style grill. It will be done in about 5-6 minutes total if cooking that way.

Take off of heat and top with the peach salsa. Enjoy!

Serves: 4


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