Pan-Seared Salmon with Charred Peach Salsa

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender salmon fillets pan-seared to golden perfection topped with a sweet and smoky charred peach salsa, perfect for summer evenings. This American-inspired seafood recipe, ready in about 22 minutes, pairs salmon fillets, ripe peaches, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 American cuisine 350 cal/serving

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Ingredients

4, about 6 oz each, skin on salmon fillets
2, halved and pitted ripe peaches
1/4 cup, finely diced red onion
1, seeded and minced jalapeño pepper
2 tbsp fresh lime juice
2 tbsp, chopped fresh cilantro
3 tbsp olive oil
1 tsp, divided salt
1/2 tsp, divided black pepper

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Instructions

Step 1: Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Season 4 salmon fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place skin-side down and cook for 5-6 minutes until skin is crisp and golden, then flip and cook 2-3 minutes until salmon is just cooked through. Remove and keep warm.
Step 2: While salmon cooks, heat a grill pan over medium-high heat and place 2 halved peaches cut side down. Grill for 3-4 minutes until char marks appear and peaches soften. Remove and let cool slightly.
Step 3: Chop grilled peaches into small cubes and combine in a bowl with 1/4 cup finely diced red onion, 1 minced seeded jalapeño, 2 tablespoons fresh lime juice, 2 tablespoons chopped cilantro, 2 tablespoons olive oil, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently.
Step 4: Spoon peach salsa over each salmon fillet and serve immediately with a wedge of lime.