Grilled Salmon with Sliced Peaches and Brown Butte

Grilled Salmon With Sliced Peaches And Brown Butte Recipe

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Lucy Selvaggio-Diaz


This recipe comes from Kevin Davis, Chef/Owner of the Steelhead Diner in Seattle, Washington.


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10 Min
15 Min


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28/ oz
wild salmon fillets, skin on and bones removed (4 7-ounce fillets)
2 Tbsp
extra virgin olive oil
kosher salt
fresh ground black pepper
1/2 c
1 c
smoked almonds or almonds, lightly crushed
fresh sage leaves
1 tsp
grated orange peel
peaches, firm and sliced

How to Make Grilled Salmon with Sliced Peaches and Brown Butte


  • 1Preheat an outdoor gas grill for medium low cooking, or a charcoal grill for indirect cooking.
  • 2Brush salmon with the oil and season with salt and pepper. Grill, skin side down, until nicely browned, about 5 to 6 minutes. Flip and cook until medium, about 3 to 6 minutes more depending on the thickness.
  • 3Meanwhile, heat a skillet over medium heat and brown the butter. It will sizzle and foam before subsiding, leaving you with a nutty brown butter, about 2 to 3 minutes. Remove from heat and stir in the almonds, sage leaves, orange peel, and peaches, stirring well between each addition. Season with salt and pepper.
  • 4Transfer the salmon to individual serving plates and spoon the sauce over each to serve.

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About Grilled Salmon with Sliced Peaches and Brown Butte

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Healthy

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