Old Bay Salmon with Peach-Avocado Salsa

old bay salmon on platter with peach-avocado salsa on top with serving fork

5 from 31 votes

Old Bay Salmon with Peach-Avocado Salsa

This Old Bay Salmon recipe pairs seared salmon rubbed with Old Bay Seasoning alongside a sweet and citrusy peach salsa. Easy, but so delicious!

Prep Time15

Cook Time20

Additional Time15

Total Time50

Servings:

Calories: 618kcal

Author: Chef Molly Pisula

Ingredients

For the Salsa

2 peaches
1 avocado
2 scallions
1 ear of corn
2 tablespoons lime juice
2 tablespoons olive oil
¼ teaspoon kosher salt
Freshly ground black pepper to taste

For the Salmon

2 tablespoons olive oil divided
4 6-ounce salmon fillets about 1-inch thick
1 ½ tablespoons Old Bay Seasoning

Instructions

To prepare the salsa, start by peeling and chopping peaches and avocado into ½-inch chunks.
Finely chop scallions.
Trim corn by cutting off the top leaves and pulling off a couple of the outermost layers.
Cook corn in microwave on high for 3 minutes (leaving it in the rest of the husk).
Let corn cool for a few minutes, then peel and cut the kernels off and into a large bowl.
Add chopped peaches, avocado, and scallions, and stir.
Add lime juice and olive oil.
Stir in salt, and season to taste with pepper.
Drizzle 1 tablespoon of olive oil over salmon fillets, and use your fingers to spread over the tops of the fillets.
Sprinkle Old Bay seasoning evenly over the tops of the fillets, and rub in gently. Let marinate for 15 minutes.
Heat a large nonstick skillet on a medium-high setting with the remaining tablespoon of oil.
When pan is hot, add salmon flesh-side down. Sear for 3 minutes, until the top is nicely browned, then turn fillets right-side up.
Turn the heat down to medium and cover pan.
Cook for another 4 minutes, and check to see if fillets are done.
Use a fork to see if the top part of the salmon flakes. If it does, let the salmon sit for a few minutes off the heat and finish cooking.
If salmon does not flake at all and looks raw on the inside, continue to cook and flip the fillets over every minute or so, until they’re done. Turn the heat down if the seasoning is beginning to burn.
Serve salmon fillets topped with a big spoonful of avocado-peach salsa.

Notes

Tips for Cooking Salmon: It’s hard to give exact directions for cooking salmon as the thickness of salmon fillets and the heat of different stovetops are not consistent. My best advice is to buy the same kind of salmon fillets on a regular basis, so that you get used to how long they take to cook. And keep in mind that salmon will keep cooking after you take it off the pan, or off the heat, so aim to undercook it just a little and let it sit to finish the cooking process. If you have very thin salmon fillets, cut down the recipe cook times on each side by 2 minutes, and be careful not to overcook your fillets.

Make-Ahead Instructions: Salmon is generally best made right before you are ready to eat it, but you can make it in advance if necessary. In that case, consider undercooking it just a tad, so that when you reheat it in the microwave or in a skillet, it will not overcook. As for the peach-avocado salsa, that is also best made at meal time because the avocado will brown not long after it has been cut. That said, the lime juice in this salsa will help to delay the browning of the avocado. You can make the salsa a few hours in advance, then put in the refrigerator, and it should hold up.

Nutrition