Pat the salmon filets dry with a paper towel and place on a shallow plate or bowl and set aside.

Add the pitted peach (the skin can be on or off) to a food processor or high speed blender along with the fresh ginger, lemon juice, honey, water, coconut aminos, and sea salt. Blend until combined with some small chunks.

Reserve about ⅓ cup of the peach mixture in a separate container. Then pour the rest over the salmon filets. Let the salmon marinate in the fridge for at least 20 minutes.

Heat a large skillet over medium-high heat with the olive oil. Once the oil begins to shimmer, add the salmon filets, skin side down (the salmon will be more delicate to transfer with the marinade so use a good pair of tongs or a spatula). Allow the salmon to cook for 3 - 4 minutes, depending on the thickness of the filets. Don’t move the filets around in the skillet. If you find the edges of the salmon curling up, press each filet down firmly with the back of a spatula to press it back down. The salmon is ready to be flipped over when the sides of the salmon are ⅔ of the way opaque pink (this may be hard to see with the peach glaze but do your best to see how much is cooked through!). Flip the filets over with a pair of tongs and allow it to cook for another 1 - 2 minutes, again depending on the thickness of the filets. The salmon is done cooking when the sides are completely opaque pink and the internal temperature is around 130 F. Use a pair of tongs to transfer the salmon to a plate and set aside. It will continue to cook for another few minutes.

When ready to serve, spread a spoonful of the reserved peach marinade over top of the salmon filets, pair with your favorite side (might I recommend this avocado salad), and enjoy!