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grilled salmon with sliced peaches and brown butte

threeovens avatar
Recipe by
Lucy Selvaggio-Diaz
@threeovens
Brentwood, NY

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

yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Grill

Ingredients For grilled salmon with sliced peaches and brown butte

  • 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
    butter
  • 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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