Barbecued Salmon with Peach Sauce

    30 minutes

    The secret of this sauce is the strength of its minimal ingredients - peaches, honey and curry. An amazing sauce for barbecued fish!

    61 people made this

    Serves: 2 

    • 2 fresh peaches, peeled and diced
    • 1/4 cup honey
    • 1 teaspoon curry powder
    • 1 pinch salt and pepper to taste
    • 2 salmon steaks

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat barbecue for medium-high heat and lightly oil grate.
    2. Stir together the peaches, honey and curry powder in a small saucepan over medium heat. Bring to a simmer and cook until the peaches break down and the sauce thickens, about 10 minutes. Season to taste with salt and pepper.
    3. Season the salmon steaks with salt and pepper and cook on the preheated barbecue until the fish flakes easily with a fork, 5 to 10 minutes per side depending on the thickness of the steaks. Pour the peach sauce over the salmon to serve.

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    Reviews in English (45)


    When I told my family I was making Salmon with Peach sauce, the grandkids made faces, but they've tasted it now and the youngest is asking me to make it for his birthday dinner! They all love it. If it rains, you can bake the salmon in foil packets with made-ahead sauce at 375 for 15-20 min. It comes out jucy and delicious, maybe better than on the grill.  -  26 Jun 2010  (Review from Allrecipes USA and Canada)


    Terrific and simple. I used less honey than the recipe called for -- the peaches, in season, that I used were very sweet on their own. And I also sprinkled some fresh mint on top, which complimented the peaches well.  -  28 Jul 2008  (Review from Allrecipes USA and Canada)


    Quick & Easy! My husband and I enjoy curry as well as Salmon. However, I have never mixed those flavors together. I intended on making this recipe with canned peaches as other reviewers suggested. When I went to the cupboard I realized that all I had on hand was canned apricots. I followed the rest of the recipe exactly. I started the curry sauce right when I put the salmon in the oven and it was just right when the timer dinged! I am guessing that if you use fresh fruit, more time would be needed to break down the fruit into a nice curried sauce. We will use this again for a simple way to dress up salmon.  -  18 Feb 2009  (Review from Allrecipes USA and Canada)