Seared Salmon with Peach Salsa

Seared salmon topped with fresh peach salsa and served over wild rice. It’s sweet, a little spicy, and comes together in about 25 minutes.

Okay…this one was GOOD.

I had fresh peaches and salmon and decided to throw together a quick peach salsa with jalapeño, red onion, cilantro, and lime.

And honestly…that salsa made the whole dinner.

It’s sweet with just a little heat, and it’s so good on top of the salmon.

I served everything over wild rice and made a quick pan sauce right in the same skillet.

Nothing complicated…just a really good dinner that was on the table in about 25 minutes.

Why You’ll Love This Recipe

• Ready in about 25 minutes

• Sweet with a little kick

• Uses simple, fresh ingredients

• Only one skillet for the salmon and sauce

• Looks way fancier than the amount of work involved

  
  

Helpful Kitchen Tools…just a few kitchen basics

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• Large skillet: For searing the salmon and making the sauce.

• Instant-read thermometer: Makes it easy to check the salmon without guessing.

• Lime squeezer: Because squeezing citrus by hand is overrated.

• Sharp knife: For chopping the peaches, jalapeño, and red onion.

  
  

Ingredients

For the Salmon

• 4 salmon fillets, about 6 ounces each

• Salt and freshly cracked black pepper

• 2 tablespoons olive oil

  
  

For the Peach Salsa

• 2 ripe peaches, diced

• 1 jalapeño, seeded and minced

• ¼ cup diced red onion

• 2 tablespoons chopped fresh cilantro

• Juice of 1 lime

• Pinch of salt

  
  

For the Pan Sauce

• ½ cup dry white wine

• 2 tablespoons cold butter, cut into pieces

  
  

For Serving

• Cooked wild rice blend

  
  

How to Make Seared Salmon with Peach Salsa

1. Get the Rice Going

Cook the wild rice according to the package directions.

Nothing exciting here…just get it started so it’s ready when the salmon is done.

2. Make the Peach Salsa

Add the peaches, jalapeño, red onion, cilantro, lime juice, and a pinch of salt to a bowl.

Give it a toss and taste it.

Want more lime? Add it. Want more heat? Throw in a little more jalapeño.

Set it aside while you make the salmon.

3. Sear the Salmon

Pat the salmon really dry and season both sides with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat.

Add the salmon and then leave it alone for about 4–5 minutes. That’s how you get that pretty golden crust.

Flip and cook the other side until the salmon is done to your liking.

Remove it from the skillet and set it aside.

4. Make the Pan Sauce

Pour off any extra oil, but don’t clean the skillet!

Those browned bits are exactly what you want.

Pour in the white wine and scrape everything up from the bottom of the pan.

Let it bubble for a minute or two, then lower the heat and whisk in the cold butter until the sauce is smooth and glossy.

5. Put It All Together

Add the wild rice to your plate and top it with the salmon.

Spoon plenty of peach salsa over the top and finish with a little of that pan sauce.

That’s it…dinner is done.

Make It Your Own

• Skip the jalapeño if you don’t like heat.

• Add extra jalapeño if you do.

• Swap cilantro for fresh basil.

• Use nectarines instead of peaches.

• Serve it over whatever rice you already have.

• Add extra lime if you like things a little brighter.

  
  

Storage & Leftovers

Keep the salmon, rice, and peach salsa in separate containers in the refrigerator for up to 2–3 days.

Warm the salmon and rice gently, then add the cold peach salsa on top.

Frequently Asked Questions

What’s the trick to getting a good sear on salmon?

Dry salmon and a hot skillet.

Pat the salmon really well with paper towels before seasoning it.

Once it hits the skillet…don’t mess with it. Let it sit there and do its thing.

Can I make the peach salsa ahead of time?

Yep. Make it a few hours ahead and keep it covered in the refrigerator.

Can I make this without wine?

Absolutely. Use chicken broth instead. You’ll still get a good pan sauce.

What if peaches aren’t in season?

Try nectarines. They’ll work really well with the jalapeño and lime too.

A Few Final Thoughts

I wasn’t expecting to love this one quite as much as I did.

The peach salsa is definitely what makes it…fresh peaches, a little jalapeño, lime, and that golden salmon.

And the fact that the whole thing takes about 25 minutes makes it even better.

This one’s going in the make-again pile.

If you make it, leave me a comment and let me know what you think!

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.