We all love tomato salsa, but it’s always fun to mix it up and make fruit salsa. When sweet, juicy nectarines, peaches, plums and cherries are in season, they make a vibrant, colorful salsa for topping a filet of salmon. This is a quick and flavorful way to serve salmon, and it’s sure to become a favorite.
A Fresh Salmon Recipe for Stone Fruit Season
This pan-seared salmon recipe celebrates some of summer’s best flavors. Sweet stone fruit, spicy jalapeños, fresh cilantro, and tangy lime juice create a colorful salsa that complements the rich salmon.
The salsa can be customized using whichever stone fruits are ripe and available. Try peaches, nectarines, plums, cherries, or a combination for a fresh seasonal topping that comes together quickly.
Everything You Need to Make Pan-Seared Salmon and Stone Fruit Salsa
- 4 4-ounce salmon fillets, skin on
- 3 cups chopped stone fruit (2 nectarines, 4 plums, mix in cherries, etc.)
- 3 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 2 medium jalapeños, seeded and chopped
- 1 large scallion, chopped
- 1/4 cup cilantro, coarsely chopped
- Salt and pepper
- 1 tablespoon cooking oil
- Salsa (optional)
How to Make Pan-Seared Salmon
- Unwrap the salmon and place on paper towels and pat dry. Let sit at room temperature for 10 minutes.
- Place the fruit in a measuring cup. Once you have three cups, add 2 tablespoons of lime juice, salt, jalapeños, scallion and cilantro and toss to mix.
- Place a large skillet over medium-high heat. Sprinkle the remaining tablespoon of lime juice over the salmon and rub it around to coat, then sprinkle with salt and pepper. Drizzle oil in the hot pan and swirl to coat, then place the fish fillets in the pan, skin side up. Press lightly with a spatula to make sure the salmon is in contact with the pan.
- Cook for two to three minutes for thin fillets, four minutes for one-inch-thicker ones. Slide a thin metal spatula under the fish and flip, then cook for two minutes longer. Insert the tip of a paring knife in a filet to check for doneness. The middle should be a little rosy but cooked through.
- Serve each fillet with about ¾ cup of salsa over the top.
How to Make Stone Fruit Salsa
Choose ripe but firm fruit that will hold its shape after chopping. Peaches, nectarines, plums, and cherries all bring different levels of sweetness and acidity, so combining several varieties can give the salsa a more complex flavor.
Chop the fruit into small, evenly sized pieces so every serving includes a balanced mix. Removing the jalapeño seeds keeps the heat more manageable, but you can leave some seeds in if you prefer a spicier salsa.
Tips for Pan-Searing Salmon
Patting the salmon dry helps it develop a better sear in the skillet. Make sure the pan and oil are hot before adding the fillets, then press each piece gently against the cooking surface to encourage even browning.
The total cooking time will depend on the thickness of the salmon. Check the thickest part of each fillet and remove it from the heat when the center is cooked through but still slightly rosy.
What to Serve with Salmon and Fruit Salsa
The sweet and spicy salsa pairs well with simple side dishes that allow its fresh flavor to stand out. Try serving the salmon with cilantro-lime rice, grilled vegetables, quinoa, or a crisp green salad.
For a casual summer meal, add tortilla chips, guacamole, and extra stone fruit salsa for scooping.
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Recipe courtesy of grocery.coop.
