Grilled Salmon and Peaches

I love to grill and have read a lot this summer about grilled peaches but had yet to give it a try until tonight! I had no idea what I was missing – delish!

Serves 4


  • 1 filet fresh wild salmon (about 1.5 lbs)
  • 2 ripe peaches, cut in half and pits removed
  • 2 tsp finely chopped fresh ginger (I get this in produce section)
  • 2 tsp minced garlic
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 3 tablespoons sesame oil (or olive oil)
  • Optional: If you want some kick add a tablespoon of chile sauce (like Sriracha)


  1. Heat your grill to med-high.
  2. Place your salmon filet on a piece of heavy-duty foil, big enough to wrap around the filet.
  3. In a small bowl combine the ginger, garlic, brown sugar, soy sauce, sesame oil and chile sauce (if using) until well blended.
  4. Brush the marinade over the salmon filet, reserving 2 tablespoons for the peaches, and fold the foil around the salmon, crimping the edges to seal.
  5. Place on the grill for 15-20 minutes or until the fish flakes when tested.
  6. When the fish has about 10 minutes remaining it is time to grill the peaches. Using a paper towel or grill brush oil one section of the grill and place the peaches on the grill cut side down. Let cook for 5 minutes.
  7. Turn the peaches over and drizzle the remaining marinade on the peach flesh and cook for an additional 2-3 minutes.
  8. Remove all items from the grill and serve.

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