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Orange Glazed Salmon with Peach Salsa

Orange Glazed Salmon with Peach Salsa
Yield:   4 servings
Cook Time:   15-20 minutes
Tips:   Peach Salsa may also be used with other types of fish, chicken and pork.
Suggestion:   Delicious with a side of bread, and a vegetable and/or salad.
Once again, salmon fillets find their way to yet another amazing way to present themselves! This grilled salmon recipe is as colorful as can be, and is full of fresh and vibrant flavors that will entertain your taste buds on a multitude of levels!

This Orange Glazed Salmon with Peach Salsa recipe begins with salmon fillets that are seasoned on one side with a simple mixture of ground ancho chile pepper and kosher or sea salt. (Note: Ground ancho chile pepper is made from ancho peppers, which are actually dried ripened pablano peppers, and are frequently used with Mexican cuisine. Ancho chile pepper is not to be confused with the chili powder that is commonly used in chili recipes). Ground ancho chile pepper can be found in small jars with other spices in your grocery store.) The seasoned fillets are grilled in a covered skillet on your stovetop while the easy Orange Glaze is being prepared. (Tip: Once grilled, your salmon fillets may have a darker color on the first seasoned side grilled. This does not indicate the first
sides of each fillet was burned, it is simply due to the color of the ground ancho chile pepper. You might want to serve the fillets so the darker side is served face down, exposing the pretty pink color of the salmon fillets which look beautiful with the colorful Peach Salsa!)

The Orange Glaze is made with a combination of freshly squeezed orange juice and Grand Marnier (or Triple Sec or other orange flavored liqueuer). These two liquids are boiled on the stove until reduced and the alcohol content has evaporated. During the last minute of cooking the salmon fillets, the Orange Glaze is poured over the fillets and into the skillet. The fillets are then transferred to individual serving plates and are garnished with a gorgeous and delicious Peach Salsa that is made with a mixture of diced peaches, red and orange bell peppers, red onion, jalapeno, sliced green onions and chopped cilantro leaves that have been tossed with some apricot preserves then briefly chilled. (Tip: If peaches are not in season, you can substitute the fresh peaches with two cans of sliced peaches packed in water.)

This grilled salmon recipe produces an impressive salmon dish with vibrant color with fresh sweet and mildly spicy flavor. The sweetness of the peaches and apricot preserves perfectly counters the mild spice introduced by the ground ancho chile pepper, though if you still prefer to reduce the spice level a tad, you can simply reduce the amount of ancho chile sprinkled onto your salmon fillets before cooking them. On the other hand, spice lovers can easily increase the spice level a notch by including the seeds from the diced jalapeno in the Peach Salsa. When in comes to color, flavor and presentation, this grilled salmon recipe definitely delivers!



  • Peach Salsa
  • 3-4 ripe yet firm peaches (or 2 15-oz cans sliced peaches packed in water)
  • 1/3 cup diced red bell pepper
  • 1/3 cup diced orange bell pepper
  • 1/3 cup diced red onion
  • 1/3 cup sliced green onions
  • 1/3 cup chopped fresh cilantro leaves
  • 1 jalapeno, seeds removed and minced (or leave seeds in for more spice)
  • 1 cup apricot preserves

  • Orange Glaze
  • 2 cups freshly squeezed orange juice (4-5 oranges, depending on size)
  • 1/2 cup Grand Marnier or Triple Sec (or other ornage liqueuer)

  • Salmon Fillets
  • 4 6-8-oz. salmon fillets
  • 1 tablespoon ground ancho chile pepper (or less for reduced spice)
  • 2 teaspoons kosher or sea salt
  • 2 tablespoons olive oil

  • Garnish (optional)
  • orange slices
  • peach slices (if not in season, canned sliced peaches can be used)


Peach Salsa

In a medium mixing bowl, combine all ingredients and gently toss to thoroughly combine. Cover and chill in refrigerator for 1-2 hours.

Orange Glaze

In a medium saucepan, combine orange juice and Grand Marnier (or Triple Sec). Bring to a boil, then reduce heat to a medium steady boil and continue to cook until reduced to 1/2 cup.

Salmon Fillets

While Orange Glaze is cooking, heat oil in a large skillet until hot but not smoking. Add salmon fillets, seasoned side down. Cover and cook over low-medium heat for 4 to 5 minutes or until cooked half-way through. Carefully turn fillets over and cook for an additional 4-5 minutes. During the last minute of cooking, pour reduced Orange Glaze over fillets and into skillet.

Transfer salmon fillets to individual serving plates and drizzle any remaining Orange Glaze in the skillet over the tops of each fillet. Garnish with generous portions of Peach Salsa. (Note: Any leftover Peach Salsa can be used with other types of fish or chicken.) If desired, garnish with orange and peach slices.

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