Balsamic Glazed Salmon with Peach Salsa

The rich, tangy balsamic glaze perfectly complements the juicy sweetness of the peach salsa, creating a harmony of bold flavors that feel like summer on a plate. Whether you're cooking for a special occasion or just treating yourself, this recipe delivers restaurant-quality results in the comfort of your kitchen. Simple, fresh, and downright delicious, it’s a meal guaranteed to taste as good as it looks!

2 servings

Ingredients

For the Salmon:

• 2 salmon fillets (4-6 oz each)

• 2 tbsp balsamic vinegar

• 1 tbsp honey

• 1/2 tbsp olive oil

• 1 tsp minced garlic

• Salt and pepper to taste

For the Peach Salsa:

• 1 ripe peach, diced

• 2 tbsp red onion, finely diced

• 1/2 small jalapeño, seeded and minced

• 1/4 cup sweet corn (cooked/canned) (optional)

• 1 tbsp fresh cilantro, chopped

• Juice of 1/2 lime

• Pinch of salt

• Drizzle of honey (optional)

Instructions

For the Peach Salsa:

In a small bowl, combine the diced peach, red onion, jalapeño, corn, and cilantro. Squeeze the lime juice over the mixture, add a pinch of salt and a drizzle of honey if preferred. Stir gently and set aside.

For the Salmon:

1. Preheat oven to 400°F.

2. In a small saucepan, combine the balsamic vinegar and honey. Heat over medium heat until it reduces by half and thickens slightly, about 4-5 minutes.

3. Heat olive oil in a large oven-safe skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant (be careful not to burn it).

4. Season the salmon fillets with salt and pepper. Place the fillets in the skillet and sear for 2 minutes on each side until golden brown.

5. Brush the salmon generously with the balsamic glaze.

6. Transfer the skillet to the oven and bake for 8-10 minutes, or until the salmon flakes easily with a fork.

Notes/extras:

Plate the salmon fillets and spoon the peach salsa on top. Garnish with extra cilantro if desired. Pair with your favorite sides, such as rice, quinoa, or a fresh salad.

Other Recipes to Try:

Balsamic Vinaigrette

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