What ingredients do you need for Salmon with Peach Salsa + Cilantro Crema?

You need 16 ingredients: 2 lbs salmon fillet (skin-on), 1 tbsp avocado oil, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp kosher salt, ½ tsp black pepper, 2 lemons (sliced) + ½ lemon for squeezing, 2 pats unsalted butter, 2 peaches, ½ red bell pepper, ¼ small red onion, ½ jalapeño, ¼ cup cilantro, 3 limes, ½ cup sour cream, Salt and pepper.

Dinner

Salmon with Peach Salsa + Cilantro Crema

Name: Salmon with Peach Salsa + Cilantro Crema
Total time: 27 min
Yield: 2-4 servings
Ingredients: 2 lbs salmon fillet (skin-on); 1 tbsp avocado oil; 1 tsp smoked paprika; 1 tsp garlic powder; ½ tsp kosher salt; ½ tsp black pepper; 2 lemons (sliced) + ½ lemon for squeezing; 2 pats unsalted butter; 2 peaches; ½ red bell pepper; ¼ small red onion; ½ jalapeño; ¼ cup cilantro; 3 limes; ½ cup sour cream; Salt and pepper

Lemon-kissed salmon broiled on a citrus bed, crowned with juicy peach salsa and a cool blended cilantro crema. Weeknight easy, dinner party beautiful — all in 30 minutes.

Time: 15 min prep + 12 min broil

Temp: Broiler high / 400°F

Ingredients

2 lbs salmon fillet (skin-on)
1 tbsp avocado oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp kosher salt
½ tsp black pepper
2 lemons (sliced) + ½ lemon for squeezing
2 pats unsalted butter
2 peaches
½ red bell pepper
¼ small red onion
½ jalapeño
¼ cup cilantro
3 limes
½ cup sour cream
Salt and pepper

Peach Salsa

Combine 2 peaches (diced), ½ red bell pepper (diced), ¼ small red onion (finely diced), ½ jalapeño (seeded, finely diced), ¼ cup cilantro (chopped), ½ tsp kosher salt, juice of 1 lime. Toss and set aside to macerate 15 minutes. Can be prepped hours ahead — store components separately and toss with lime + salt 30 min before serving.

Cilantro Crema

Blend: ½ cup sour cream, ¼ cup cilantro, 1 slice jalapeño, juice of 1 lime, pinch of salt. Blend smooth, thin with a splash of water if needed. Refrigerate until ready — tastes even better made a day ahead.

Salmon

Preheat broiler to high. Line a baking sheet with parchment. Lay 2 thinly sliced lemons in a single layer as a bed. Pat 2 lbs salmon fillet (skin-on) completely dry. Rub with 1 tbsp avocado oil and season with 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp kosher salt, ½ tsp black pepper. Set skin-side down on lemon bed. Dot with 2 pats of butter and squeeze ½ lemon over the top.

Broil

Broil on high for 8–12 minutes depending on thickness until the salmon flakes easily. Target 145°F (FDA minimum) or 125–130°F for a more tender, medium texture. If the top is browning too quickly before the center is done, drop oven to 400°F and finish baking. Rest 5 minutes before serving.

Serve

Plate over rice. Spoon peach salsa over the salmon and drizzle with cilantro crema. Garnish with fresh cilantro and lime wedges. Swap tip: nectarines or mango work beautifully in place of peaches.