Ancho Chili Salmon with Mango-Peach Salsa

Grilled salmon pairs beautifully with a delicious mango-peach salsa and is fantastic for a light weeknight supper. You can also serve it over greens as a delicious, hearty salad.

Prep Time:  10 minutes
Cook Time: 8-10 minutes
Yield: 4 Servings


       Mango-Peach Salsa

  • ¾ cup diced ripe peach
  • ¾ cup diced ripe mango
  • ¼ cup minced red onion
  • 2 TB minced cilantro
  • 1 small jalapeno, seeded, minced
  • 2 tsp lime juice
  • ½ tsp honey
  • ½ tsp extra virgin olive oil
  • Pinch kosher salt

      Spice Rubbed Salmon

  • 1 tsp ancho chili powder
  • 1 tsp cumin
  • ½ tsp dried oregano
  • 3/4 tsp kosher salt
  • 1 lb boneless skinless salmon, cut into 4 filets
  • Cooking spray


Combine all salsa ingredients in a medium bowl.  Store chilled until ready to serve (salsa may be made up to 3 days prior to serving).

Combine ancho chili powder, cumin, oregano and salt in a small bowl. Rub over both sides of salmon. Coat a grill or grill pan with cooking spray and heat over medium high heat. Grill salmon for 4-5 minutes per side or until cooked to desired done-ness.