Grilled Salmon with Sliced Peaches and Brown Butte

Grilled Salmon With Sliced Peaches And Brown Butte

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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


  • 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
  • 8
    fresh sage leaves
  • 1 tsp
    grated orange peel
  • 2
    peaches, firm and sliced

How to Make Grilled Salmon with Sliced Peaches and Brown Butte


  1. Preheat an outdoor gas grill for medium low cooking, or a charcoal grill for indirect cooking.
  2. Brush 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.
  3. Meanwhile, 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.
  4. Transfer 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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