Chili-Rubbed Salmon with Mango-Peach Salsa

Chili-Rubbed Salmon with Mango-Peach Salsa

Points® value
Total Time
30 min
20 min
10 min
Serve this summery dish over salad greens for an easy weeknight supper. The fresh mango-peach salsa pairs beautifully with rich and flavorful grilled salmon. But, it would also be equally delicious with a mild-tasting fish like halibut or grouper or other lean protein options like chicken, pork, or even flank steak. Since the fruit salsa will hold-up well in the refrigerator for about 3 days, plan to make extra to partner with baked tortilla chips to enjoy as a snack later in the week. You can use a different stone fruit like a nectarine or plum in the place the peach if you’d like.



1 large, ripe, diced


¾ cup(s), ripe, diced

Red onion

¼ cup(s), minced


2 Tbsp, fresh, minced

Jalapeño pepper

1 small, seeded, minced (don’t touch seeds with bare hands)

Fresh lime juice

2 tsp


½ tsp

Olive oil

½ tsp, extra virgin

Kosher salt

1 pinch(es)

Chili powder

1 tsp, ancho variety

Ground cumin

1 tsp

Dried oregano

½ tsp

Kosher salt

¾ tsp

Uncooked farmed Atlantic salmon skinless fillet

1 pound(s), boneless, cut into 4 fillets

Cooking spray

2 spray(s)


  1. To make salsa, in a medium bowl, combine peach, mango, onion, cilantro, jalapeno, lime juice, honey, oil and a pinch salt; chill until ready to serve (salsa may be made up to 3 days prior to use and stored, covered, in refrigerator).
  2. In a small bowl, combine chili powder, cumin, oregano and 3/4 tsp salt; rub over both sides of salmon.
  3. Coat a grill or grill pan with cooking spray; heat to medium-high heat. Grill salmon until cooked to desired degree of doneness, flipping once, about for 4-5 minutes per side. Serve salmon with salsa spooned over top.
  4. Serving size: 1 salmon fillet and 1/3 cup salsa