Baked Coho Salmon with Tamari Peach Salsa

This is one of my mamma’s ingenious creations, which manifested from a jar of peach jam and other staples in her pantry. This crowd-pleaser can be on the table in fifteen minutes, with little effort and lots of creative substitutions. Well, except you absolutely cannot substitute one prized ingredient: the fillet of Wild Alaskan Coho Salmon! It’s also well worth getting your hands on pickled ginger from your local sushi joint or the Asian aisle at the grocery store, or making your own pickled ginger (fresh ginger will also make this recipe shine).


  • 1 Coho Salmon Fillet
  • 1 peach, diced into 1/4-inch cubes (sub with 10 oz. peach jam)
  • 2 tablespoons tamari sauce (substitute with soy sauce)
  • 2 teaspoons brown rice vinegar (sub substitute with lemon juice)
  • 1 teaspoon pickled ginger, minced (substitute with fresh ginger)
  • 1 garlic clove, minced
  • 1/4 teaspoon sea salt
  • freshly ground black pepper, to taste


  • 1/2 teaspoon minced jalapeño


  1. Remove the Coho Salmon Fillet from the freezer in advance, with enough time to defrost in the refrigeration for 24-36 hours. Remove and let it sit at room temperature for an hour. Wipe dry with a paper towel.
  2. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with foil and place the Coho Salmon Fillet on top.
  3. In a medium bowl, whisk together the diced peach, tamari sauce, brown rice vinegar, pickled ginger, garlic, jalapeño, sea salt and freshly ground black pepper.
  4. Pour the tamari peach salsa over the fillet.
  5. Bake the fillet for 10-12 minutes, until the flesh begins to flake and the thickest part of the salmon is pink inside.
  6. Remove the fillet from the oven and let it rest for a few minutes before serving.


Allergens: fish