Peach Salmon
This Peach Salmon recipe combines rich, buttery salmon fillets with a glossy, sweet-savory glaze made from peaches, honey, soy sauce, and Dijon mustard. Ready in just 30 minutes, it's an elegant yet easy weeknight dinner that delivers restaurant-quality flavor with minimal effort.
Equipment
- Oven-safe skillet or cast iron pan - 10-12 inch / 25-30cm
- Baking dish - Alternative if skillet isn't oven-safe
- Meat thermometer - For checking doneness
- Small saucepan - For making the glaze
- Whisk
- Pastry brush or silicone basting brush - For applying the glaze
- Paper towels - For patting the salmon dry
- Tongs
- Cutting board and sharp knife
- Microplane or box grater - For zesting and grating ginger
Ingredients
- 4 salmon fillets - about 6 oz / 170g each, skin-on preferred
- 0.5 cup peach preserves or jam - 120g, or 2 large fresh ripe peaches, peeled and diced
- 2 tablespoons honey - 30ml
- 2 tablespoons low-sodium soy sauce - 30ml
- 1 tablespoon Dijon mustard - 15g
- 3 cloves garlic - minced
- 1 teaspoon fresh ginger - 5g, grated, optional but recommended
- 2 tablespoons lime juice - 30ml, freshly squeezed
- 0.5 teaspoon smoked paprika - 2g
- 2 tablespoons olive oil - 30ml
- 0.5 teaspoon salt - 3g
- 0.25 teaspoon black pepper - 1g
- fresh thyme or rosemary - 2-3 sprigs, for garnish
- fresh peach slices - for serving, optional
Instructions
- Preheat oven to 400°F (200°C). Pat salmon fillets completely dry with paper towels, then season both sides with salt, pepper, and smoked paprika.
- In a small saucepan over medium heat, combine peach preserves (or diced fresh peaches), honey, soy sauce, Dijon mustard, garlic, and ginger. Simmer for 3-4 minutes until thickened, then stir in lime juice. Reserve 1/4 cup of glaze for serving.
- Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Place salmon skin-side down and sear for 3-4 minutes until golden and crisp, then flip and sear flesh side for 1-2 minutes.
- Brush the peach glaze generously over the top and sides of each fillet. Transfer the skillet to the preheated oven and bake for 6-8 minutes, brushing with another layer of glaze halfway through.
- Remove from oven and let rest for 2-3 minutes. Drizzle with reserved peach glaze, garnish with fresh thyme or rosemary and peach slices, and serve immediately.
Notes
- Pat the salmon completely dry before searing to get a crisp, golden crust. Any moisture will create steam and prevent a good sear.
- Use ripe but slightly firm peaches for the best glaze texture. Overly soft peaches can make the glaze watery.
- Don't overcrowd the pan when searing. If your skillet is small, cook the salmon in batches to maintain high heat.
- Reserve some glaze for serving — the fresh, uncooked portion has a brighter, more vibrant flavor that makes a great finishing drizzle.
- Use an instant-read thermometer for perfect results: 125-130°F (52-54°C) for medium, or 145°F (63°C) for fully cooked through.
- Substitute tamari or coconut aminos for the soy sauce to make this recipe gluten-free without losing flavor.
- Make the glaze ahead and store it in the refrigerator for up to 3 days. Reheat gently before using.
- For a spicier version, add 1/4-1/2 teaspoon of red pepper flakes or a small diced jalapeño to the glaze while it simmers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently at 275°F (135°C) covered with foil to prevent drying out.
- Frozen salmon works great — thaw completely in the refrigerator overnight before cooking for best results.