Honey Ginger Garlic Grilled Salmon with Peach & Arugula Salad

July 29, 2026

There's something about August that makes me want to keep meals simple, fresh, and packed with seasonal flavor. When juicy peaches are at their peak and grilling season is still going strong, this salad becomes one of my favorite dinners to make. It's light enough for a warm evening, but satisfying enough to serve as the star of the table.

The real magic happens with our Garlic Olive Oil and Honey Ginger Balsamic. The Garlic Olive Oil adds rich, savory depth to the salmon, while the Honey Ginger Balsamic brings just the right balance of sweetness and gentle spice. Together, they create a beautifully caramelized glaze that pairs perfectly with peppery arugula, sweet peaches, creamy goat cheese, and crunchy pecans.

This is the kind of meal that looks impressive but comes together with very little effort. Whether you're hosting friends on the patio or looking for an easy weeknight dinner, it's a recipe you'll find yourself making again and again while peach season lasts.

Serve it with a slice of warm crusty bread and your favorite chilled white wine, and you've got everything you need for an unforgettable summer meal. I hope you enjoy this August favorite as much as we do!

Honey Ginger Garlic Grilled Salmon with Peach & Arugula Salad

Sweet summer peaches, peppery arugula, creamy goat cheese, and perfectly grilled salmon come together in this beautiful seasonal salad. Finished with our Garlic Olive Oil and Honey Ginger Balsamic, every bite is fresh, savory, sweet, and bursting with flavor.

Author: The Little Shop of Olive Oils
Prep Time: 20 minutes
Cook Time: 12 minutes
Servings: 4 servings
Category: Main Courses
Cuisine: American

Ingredients

4 salmon fillets (about 6 ounces each)
3 tablespoons Garlic Olive Oil
2 tablespoons Honey Ginger Balsamic
2 cloves garlic, minced
1 teaspoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon black pepper
5 ounces baby arugula
2 ripe peaches, sliced
½ small red onion, thinly sliced
½ cup crumbled goat cheese
½ cup toasted pecans
3 tablespoons Garlic Olive Oil
2 tablespoons Honey Ginger Balsamic
1 teaspoon Dijon mustard
1 teaspoon Franklin Raw Honey
Salt and pepper, to taste

Directions

Preheat your grill to medium-high heat.
In a small bowl, whisk together the Garlic Olive Oil, Honey Ginger Balsamic, garlic, Dijon mustard, salt, and pepper.
Brush the mixture generously over both sides of the salmon.
Grill the salmon for about 5–6 minutes per side, or until it flakes easily with a fork and develops a lightly caramelized exterior.
While the salmon cooks, whisk together all of the vinaigrette ingredients until smooth.
Divide the arugula among four serving plates.
Top with sliced peaches, red onion, goat cheese, and toasted pecans.
Place one grilled salmon fillet on top of each salad.
Drizzle generously with the Honey Ginger Vinaigrette and serve immediately.