Peach Salmon
This peach salmon recipe pairs a glossy, five-ingredient peach glaze with tender, flaky fillets for a sweet and savory dinner that's ready in about 30 minutes on one sheet pan.
Equipment
- Rimmed baking sheet - Large enough to hold four fillets without crowding
- Parchment paper or aluminum foil - For easy cleanup
- Small saucepan - For melting the glaze
- Basting brush - Silicone preferred, for coating the fillets
- Microplane or grater - For the ginger and garlic
- Instant-read thermometer - To check doneness
- Sharp knife and cutting board - For slicing the peaches
Ingredients
For the Salmon
- 4 salmon fillets - about 6 oz / 170 g each, skin on
- 1 tablespoon olive oil - extra virgin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Peach Glaze
- 1/3 cup peach preserves - about 100 g, or peach jam
- 2 tablespoons soy sauce - or tamari for gluten-free
- 1 tablespoon whole-grain mustard
- 1 tablespoon unsalted butter
- 1 tablespoon fresh ginger - grated
- 1 clove garlic - minced
- 1 tablespoon fresh lemon juice - about half a lemon
For the Peaches and Garnish
- 2 fresh peaches - ripe but firm, pitted and sliced; or one 15 oz / 425 g can of cling peach slices, drained
- 2 tablespoons fresh cilantro or flat-leaf parsley - chopped
- 1 teaspoon toasted sesame seeds - optional
Instructions
- Preheat oven to 400°F (200°C) and position a rack in the center. Line a rimmed baking sheet with parchment paper or foil.
- Pat the salmon fillets completely dry with paper towels. Place them skin side down on the lined sheet pan, leaving space between each one.
- Brush the tops and sides of each fillet lightly with olive oil, then season evenly with kosher salt and freshly ground black pepper. Set aside.
- In a small saucepan over medium heat, melt the butter. Stir in the peach preserves, grated ginger, and minced garlic and warm for about 1 minute until glossy.
- Remove from heat and whisk in the soy sauce, whole-grain mustard, and lemon juice until smooth. Let cool for 2 to 3 minutes so it thickens slightly.
- Spoon or brush a little more than half of the glaze evenly over the salmon fillets. Add the sliced peaches to the remaining glaze in the saucepan and toss gently to coat.
- Arrange the coated peach slices around and between the fillets on the sheet pan.
- Bake in the preheated oven for 12 to 15 minutes, depending on the thickness of your fillets, until the salmon is mostly opaque and the glaze is bubbling.
- Move the oven rack to the top position and switch the oven to broil on high. Broil for 3 to 5 minutes, watching closely, until the glaze caramelizes and the peaches brown at the edges.
- Pull the salmon when it reaches 130°F (54°C) at the thickest point. Let it rest on the pan for 5 minutes.
- Scatter the chopped cilantro or parsley and toasted sesame seeds over the top. Serve warm with the roasted peaches spooned alongside.
Notes
- Pat the salmon fillets bone dry before glazing — any surface water steams the fish and dilutes the glaze.
- Pull the salmon at 130°F (54°C); it carries over several degrees off the heat and finishes silky rather than dry.
- Watch the broiler closely — the sugar in the peach preserves can go from caramelized to burnt in under a minute.
- Choose ripe but still slightly firm peaches so they hold their shape in the oven instead of collapsing into mush.
- Reserve a spoonful of glaze before it touches raw fish and drizzle it over the plated salmon for extra gloss.
- For a gluten-free version, swap the soy sauce for tamari or coconut aminos and confirm your mustard is gluten-free.
- Canned cling peach slices work well year-round; drain thoroughly and reserve a tablespoon of syrup to stir into the glaze if desired.
- Store leftovers in an airtight container in the refrigerator for up to 2 days, or freeze individual portions tightly wrapped for up to 2 months.
- Reheat gently in a 275°F (135°C) oven for about 10 minutes; avoid the microwave, which turns salmon rubbery.
- Variations: add red pepper flakes for spicy peach, stir in bourbon for a caramel note, or swap peaches for nectarines, mango, apricot, or plum.
Nutrition
Serving: 1FilletCalories: 380kcalCarbohydrates: 22gProtein: 34gFat: 17gSaturated Fat: 4gSodium: 620mgFiber: 1gSugar: 18g
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