Heat the grill to medium-high and spray with oil.

Cut the peaches in half, remove the pit, and lightly coat with olive oil or spray with cooking spray. Place peaches on the preheated grill cut-side down and grill until peaches have softened and have grill marks, but are not falling apart. Transfer peaches to a cutting board, chop into bite sizes, and place in a bowl.

Add the remaining ingredients for the salsa to the bowl with the grilled peaches, and toss to combine. Refrigerate until ready to use.

Cut the salmon fillet into serving-size pieces, drizzle it with olive oil, and sprinkle with sea salt and pepper. Place salmon on the grill skin-side down and grill until the juices seeping out are opaque and the internal temperature of the fish reaches 145 degrees F. Note: If grilling on a George Foreman, grill until the light turns green and check for doneness. Continue grilling if salmon is still raw in the center. If grilling on a propane or charcoal grill, leave the salmon undisturbed for 10 to 15 minutes before checking for done-ness (or longer if the salmon fillet is thicker than 1 inch).

Serve grilled salmon with grilled peach and avocado salsa.