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Grilled Wild Salmon Fillet with Peach Relish

Wildly Delicious

On a list of the most nutritious foods on the planet, surely salmon would rank near the top. We often hear about what a great source of protein and healthy fats our beloved Northwest fish is—but packed into every bite are loads of other nutrients that our bodies need to function optimally.

A host of B-vitamins, potassium and selenium support our brains and nervous systems. Astaxanthin, a powerful antioxidant, supports heart and skin health—and lends salmon its trademark pink color.

From canned to fresh, king to keta, salmon is delicious, nutritious and incredibly versatile. Work it into your weekly meal routine and enjoy the benefits year-round.



Also known as Chinook, this biggest of the salmon species deserves is status as royalty among fish. Succulent
and rich with natural oils, it’s fantastic grilled, broiled or
even smoked.


The second-most abundant Alaskan salmon, sockeye is prized for its deep red flesh, rich flavor and high oil content. The secret is out, and sockeye is becoming quite popular in Japan and Europe, as well as in the U.S.


Slightly more orange and firm than the others, Coho salmon retains its color well even after it’s prepared. Smoked, grilled or even poached, it’s sure to impress your most discerning guests.


Also known as chum, it has a delicate flavor and tenderness making it a great choice for everyday eating. We like it cut into inch-thick steaks and grilled, with a little lemon.


Light, rosy flesh and tender texture are the hallmarks of this most plentiful Alaskan salmon species. Their abundance makes them more affordable, and the mild flavor is perfect for adding to salads, pasta dishes and chowders.


Grilled Wild Salmon Fillet with Peach Relish

Recipe by Chef Bryan of Haggen Market Street Catering

For the relish:

  • 6 ripe peaches
  • 1 small shallot, minced
  • 10 large basil leaves, chiffonade
  • 2 Tbsp red wine vinegar
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp canola oil
  • 2 tsp salt
  • 1/2 tsp ground black pepper, fresh

Cut peaches in half, remove pit and cut into a large dice. Add remaining ingredients and mix well.

For the salmon:

  • 2 Tbsp extra-virgin olive oil plus more for brushing
  • 1 whole salmon fillet, skin on
  • Kosher salt and fresh black pepper to taste
  • 1 lemon, sliced

Pat salmon dry. Check the fish for pin bones and remove them with a pair of tweezers. Brush both side of salmon with olive oil and season with salt and pepper.

Brush grill grates with oil and preheat grill to medium-high heat. Place salmon on grill flesh side down. Grill for 2–3 minutes. To get grill marks rotate salmon 90° and grill for another 2–3 minutes. Gently flip and grill for an additional 4–10 minutes, depending on thickness of the fillet.

Tip: When white beads appear on the surface and sides of the fish, it’s a sign that it’s overcooking.

Arrange slices of lemon on grill and grill until golden brown and fragrant. Carefully transfer salmon to a large platter and serve with lemon slices and peach relish.



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