Sweet and Savory Sugar Crusted Salmon with Peach and Avocado Salsa

Tonight’s dinner was a bit of a mouthful… Ha! No pun intended. 😉 We had some leftover wild sockeye salmon and this recipe looked too good (and easy) to pass up. The sweet and savory spice rub coats and crusts the salmon, giving it gorgeous color and flavor. The salsa is light, bursting with flavor and texture, and will probably find its way onto some chips, a spoon, or any other vehicle I can think of to get it in my mouth. (That sounds a little dirty….)

This recipe was very simple to make. I put the hubby in charge of making the spice rub and getting the salmon going, while I took on the salsa. The salsa is a little labor intensive with the chopping, but it went by pretty fast. Honestly, you could cut the salsa recipe in half – it makes a ton! But, as I said, we’ll be using it again soon for something, so we’re fine with extra. Look at all the colorful deliciousness!!

My husband and I are a competitive, so lately we’ve been competing who can dish up the best looking dinner plate. Surprisingly, some of his are better. He’s pretty artistic though, so I guess I’m not too surprised. I won’t divulge whose is whose here. We served it with a mixture of whole wheat couscous, and a brown wild rice. It was the perfect earthy touch to contrast the bright flavors of the salsa. This one’s definitely a keeper.

Sweet and Savory Crusted Salmon, with Peach and Avocado Salsa
Discovered on Alaska from Scratch


For the Salsa:
2 sweet, but firm peaches, pitted and finely chopped
2 ripe avocados, finely chopped
1 small red bell pepper, finely chopped
1/2 cup red onion, diced
1 jalapeño, seeds removed and minced
1/2 cup cilantro leaves, chopped
1 lime, juiced
salt and pepper, to taste

For the Salmon:
2 tablespoons sugar
1 tablespoon chili powder
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons ground cumin
1/4 teaspoon dry mustard
pinch of cinnamon
1 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt
4-6 wild-caught salmon fillets (about 4-6 ounces each)
2 tablespoons olive oil


In a bowl, gently toss peaches, avocados, bell peppers, onion, jalapeño, cilantro, and lime. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

In a smaller bowl, stir together the sugar, chili powder, paprika, cumin, mustard, cinnamon, pepper, and salt – this is your spice rub.

Heat the olive oil in a skillet over medium-high heat. Pat the salmon fillets dry and liberally season the top of each fillet with the rub, patting it so it will adhere. Place the fillets seasoned side down into the hot pan. Cover with lid. Cook about two minutes, until rub is fragrant and caramelized, but not burnt. Flip each fillet and continue to cook on the other side 2-6 minutes more, being careful not to overcook (cooking time will depend on the thickness of your fillets, ours took about 4 minutes).

Plate the salmon and top with Avocado Peach Salsa.



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