Prepare the Peach Salsa: In a medium bowl, combine the diced peaches, finely diced red onion, diced red bell pepper, chopped fresh coriander, lime juice, and minced red chilli. Mix gently until all components are evenly distributed. The salsa should look brightly coloured and smell wonderfully fresh and zesty. Season with a pinch of salt and pepper, then set aside to allow the flavours to meld while you prepare the salmon.

Season the Salmon: Pat the salmon fillets dry thoroughly with kitchen paper. This step is crucial for achieving a lovely crispy skin if you're keeping it on. In a small bowl, mix the 2 tablespoons of olive oil, smoked paprika, garlic powder, dried oregano, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Brush this aromatic mixture evenly over all sides of the salmon fillets. The salmon should now have a lovely reddish hue from the paprika and a subtle herby aroma.

Preheat Your Grill: If using an outdoor grill, preheat it to a medium-high heat (around 200°C / 400°F). For a grill pan, place it over medium-high heat until it’s visibly hot, almost shimmering. You should hear a soft sizzle if you flick a tiny drop of water onto it. Lightly oil the grill grates or the grill pan to prevent sticking.

Grill the Salmon Skin-Side Down (if applicable): Carefully place the seasoned salmon fillets on the hot grill or grill pan, skin-side down. You should hear a satisfying sizzle as the salmon hits the heat. Cook for 4-6 minutes, allowing the skin to crisp up and the flesh to cook about halfway through, turning opaque at the edges. The skin should lift easily from the grates when ready to flip, indicating a good sear.

Flip and Finish Grilling: Gently flip the salmon fillets using tongs. Continue to grill for another 4-7 minutes, depending on the thickness of the fillets and your desired doneness. The internal temperature should reach 63°C (145°F) for perfectly cooked, flaky salmon. The flesh will turn a beautiful pale pink and should flake effortlessly with a fork.

Rest and Serve: Once cooked, carefully transfer the grilled salmon fillets to a plate. Let them rest for 2-3 minutes. This allows the juices to redistribute, ensuring a moist and tender result. The salmon will feel slightly firmer to the touch. Serve immediately with a generous spoonful of the vibrant peach salsa spooned over each fillet.