Smoky Broiled Sockeye Salmon with Peach-Avocado Salsa
Smoky Broiled Sockeye Salmon with Peach-Avocado Salsa is the perfect sweet and savory combination.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Lifestyle
Cuisine: American
Servings: 3 Servings
Author: Julia
Smoky Broiled Salmon
- 1 pound sockeye salmon fillet preferably skin-on
- 2 tablespoons to 3 olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon chipotle powder or cayenne pepper optional
- ¼ teaspoon sea salt
Peach-Avocado Salsa:
- 1 ripe peach pitted and diced
- 1 ripe avocado peeled and diced
- 1 jalapeno seeded and finely chopped
- 1 clove large garlic minced
- 1/3 cup red onion finely chopped
- 3 tablespoons fresh lime juice to taste
- 1 teaspoon agave nectar
- Pinch sea salt to taste
Prepare the Peach-Avocado Salsa:
Prepare the Smoky Broiled Salmon:
Place the oven on the high broil setting and move one of the racks to the top rung.
In a small bowl, combine all of the seasonings and sea salt and stir well. Place salmon fillet in a casserole dish or on a baking sheet. Drizzle the salmon fillet with olive oil and use your hands to spread it over the full surface of the flesh. Sprinkle the seasoning over the fish. (Note: if you have the time and forethought, marinate the salmon in the dry rub and oil for 1 to 4 hours).
Place salmon under the broiler on the top shelf and broil until golden-brown and crispy, about 10 to 12 minutes (note: fillets that are thicker than 1 inch may require more time), or until fish has reached desired doneness. For a rare center, cook 6 to 8 minutes.
Serve salmon with peach-avocado salsa and choice of side dishes.
Serving: 1grams