Honey Citrus Glazed Salmon with Peach Salsa

We love fish in our house.  Even the boys.  It’s great for you and I have found super easy to make.  Some people are a bit taken back by fish but I promise you it is so easy!!!

To start with, we did not have a great grocery store selection here in Joplin.  Now that the tornado thoroughly screwed things up, we are left with Walmart.  So I use frozen.  If you have a fresh fish counter PLEASE utilize that!  The person behind the counter should be able to tell you when it was caught or if it was previously frozen.    I used a bag of (4) individually wrapped 4 oz fillets.  I thaw them by filling  my sink with about 2 inches of cold water and letting them float in there for a few minutes.  It doesn’t take long.

Items Needed:

  • (4) 4 oz. Salmon Fillets
  • Lemon
  • Honey
  • Salt & Pepper
  • Extra Virgin Olive Oil

Preheat your oven to 375 degrees F.  Drizzle a baking dish with Extra Virgin Olive Oil so the fish fillets do not stick.  In a small bowl combine 3 tablespoons of Honey with about 2 teaspoons of fresh lemon juice.  These measurements are flexible.  Just use enough juice to thin the honey so that it’s not a thick blob.  You don’t want it runny though, you want it to stick to the fish. Finely grate 1 teaspoon of lemon zest into the bowl also.  Only zest the yellow part of the rind, not the white, that part is bitter.  Baste each side with the lemon/honey mixture and season with salt & pepper.  Flip fillets and repeat on opposite side.

Bake for 8-12 minutes or until the center of the fish is opaque and the fish will flake with a fork.  Don’t overbake!

Arrange the fish on a plate and cover with 2 heaping spoonfuls of Peach Salsa, whose recipe can be found HERE!

The honey and lemon in the salsa, along with the sweetness of the peaches compliment the honey/lemon on the salmon!


Peach Salsa

I have told you before how I am pretty crazy about salsas, so here is my Peach Salsa recipe!

Ingredients Needed:

  • About 2 cups of diced peaches (1 Large Peach or 2 Medium Peaches)
  • 1/4 Medium Red Onion
  • 1/2 cup of grape or cherry tomatoes, quartered
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon finely chopped mint leaves
  • 2 tablespoons fresh squeezed lemon
  • 1 tablespoon honey

Start out by dicing the peach(s).  You can leave the skin on.  I think it adds color and texture to the salsa.  Next finely slice the red onion.  If you have a mandolin and can use that, I recommend it.  I like to keep the onions as slices as it adds visual appeal.  Then everything isn’t just all chopped up!  I slice them super fine and then slice the half-moon shapes in half again so you don’t get a super long string of onion in your bite! 

Next add the tomatoes, cilantro, mint leaves, lemon juice (not the seeds!) and the tablespoon of honey and gently mix to incorporate the honey! 

I don’t add any additional salt because you use tostitos with this salsa, I think they add the salt! 


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Corn & Black Bean Salsa


I can never get enough salsa! This particular salsa is my absolute favorite non-tomato based choice, hands down! It super simple to make, can be left out all day on a picnic table or at the lake.


  • 1/2 large green bell pepper
  • 1/2 large red bell pepper
  • 1 medium red onion
  • 6 tablespoons fresh cilantro
  • 1 large lime
  • 1 can low sodium black beans
  • 1 can sweet corn*
  • salt/pepper

Using a small chopper or by hand, finely chop the bell peppers and onion, and add to bowl.  I love  using my mini-chopper because it never fails a kid starts screaming for me the minute I get my hands all full of onion! 

Mince cilantro so that once it is all chopped you have about 6 tablespoons.  Add to bowl.  (I probably use way more than 6 tablespoons because I LOVE me some Cilantro!)  Drain and rinse the black beans and corn and add to bowl.  Gently roll the lime on your cutting board to “get the juices flowing” as Rachael Ray would say and slice and juice the entire lime over the mixture.  Add Salt & Pepper to taste. 

I choose to use lower sodium beans because then it is my choice on how much salt to add versus the can already making that decision for me.  Also if it is summertime and sweet corn is in season, by all means use fresh!  Boil as normal or cook on the grill and then add kernels of about 3-4 ears, in place of the can. 

Serve with tortilla chips and you have a fantastic fresh salsa! 

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