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Spice Rubbed Grilled Salmon with Cucumber Peach Salsa

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 People

Ingredients

  • 1 tbsp coconut sugar
  • 1 tbsp chili powder
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 lb wild salmon, cut into 4 fillets
  • 2 tbsp olive oil

For the salsa:

  • 1-2 ripe peaches or nectarines, chopped (about 1 cup)
  • ½ large or 1 small cucumber, peeled, chopped (about 1 cup)
  • ¼ cup chopped cilantro
  • 2 tbsp lime juice
  • ¼ tsp kosher salt
  • Note: either of this week's salads pairs great with the salmon. You could also just serve it with some cooked grains and throw some veggies on the grill with the salmon for a nourishing bowl.

Items you can prep ahead (optional)

  • Mix together the spice mixture
  • Prep the salmon and coat it in the spice mixture and olive oil
  • Prep the peach/nectarine, cucumber, and cilantro
  • Make the salsa

Instructions

  • Heat your grill up on high for at least 15 minutes. Keep one part of your grill on high heat and the other on low.
  • In a large bowl, mix together sugar, spices, and salt.
  • Add salmon to the bowl and toss/rub to coat all sides of the salmon in the spices (some spices will likely still fall to the bottom of the bowl). Add olive oil and rub all over to coat along with the spices.
  • Transfer the salmon fillets, skin-side-down, to the hot grill and cook, covered, for 6-8 minutes or until almost all the way cooked through. Flip the salmon and transfer it to the lower heat part of your grill and cook, covered, for 2-4 minutes more, or until cooked through (easily flakes with a fork).
  • In a medium bowl, mix together the peach, cucumber, cilantro, lime, and salt.
    Serve salmon topped with salsa.

Notes

Substitutions:

  • You can substitute any fish that you like to grill for the salmon. If it’s a fish with less fat content, it would be really nice to add avocado on top or into the salsa.
  • To make this vegetarian/vegan, use that same spice mixture on a slab of tofu or a portobello mushroom. I’ve never grilled tofu, but you can bake it at 425F until it’s lightly browned/crispy on the outside. 
  • You can use any ripe seasonal fruit in place of the peach/nectarine (mango, pineapple, apricot, cherry, etc...)AND any crunchy raw veg in place of the cucumber (fennel, celery, radish, etc…)

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Salmon: in the fridge for up to 3 days
    • Salsa: in the fridge for up to 4 days

Leftovers + Repurposing:

  • Enjoy the salmon at room temp or pop into the microwave until just warm. Top with salsa.
  • Either of this week's salads pairs great with the salmon. You could also just serve it with some cooked grains and throw some veggies on the grill with the salmon for a nourishing bowl. 
  • Flake the salmon and add it to a salad or bowl.
  • Leftover salsa is delicious on bowls, grilled veggies, or simply as a dip for chips!