Why You’ll Love Peach Glazed Roasted Salmon Recipe
Sweet and savory flavor: I love how the peach preserves balance the garlic, mustard, and soy sauce.
Tender and juicy salmon: I get beautifully flaky salmon with a flavorful caramelized glaze.
Simple ingredients: I use easy-to-find ingredients to create an impressive meal.
Perfect for any occasion: I enjoy making this recipe for weeknight dinners or special gatherings.
Protein-rich meal: I appreciate that salmon provides protein and beneficial omega-3 fatty acids.
Easy to customize: I can adjust the sweetness, spice, and seasonings to suit my taste.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3/4 cup peach preserves
1/4 cup non-alcoholic bourbon alternative
2 tablespoons extra virgin olive oil
2 teaspoons soy sauce
2 teaspoons apple cider vinegar
2 teaspoons Dijon coarse ground mustard
2 teaspoons garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
4 salmon fillets (1.5 lbs total)
2 medium peaches, thinly sliced
Fresh parsley for garnish
Directions
Step 1: Prepare the Peach Glaze
I start by whisking together the peach preserves, non-alcoholic bourbon alternative, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, salt, black pepper, and red pepper flakes in a medium bowl.
I set aside half of the glaze in a separate container before it touches the raw salmon.
Step 2: Marinate the Salmon
I place the salmon fillets in a large resealable bag and pour the remaining marinade over them. I seal the bag and gently coat each fillet.
I refrigerate the salmon for at least 30 minutes to allow the flavors to develop.
Step 3: Sear the Salmon
I preheat my oven to 375°F (190°C). I heat an oven-safe skillet over medium-high heat, using a little of the measured olive oil if needed.
I place the salmon skin-side up and sear for 2–3 minutes until golden brown.
Step 4: Add the Peaches
I carefully flip the salmon and add the thinly sliced peaches around the fillets.
I cook everything for another 2–3 minutes, allowing the peaches to soften slightly.
Step 5: Roast the Salmon
I pour the reserved glaze over the salmon and peaches, then transfer the skillet to the preheated oven.
I roast for approximately 12–15 minutes, checking that the thickest part of the salmon reaches 145°F (63°C).
Step 6: Garnish and Serve
I remove the skillet from the oven and spoon the warm peach glaze over the salmon.
I finish with fresh parsley and serve immediately with my favorite side dishes.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Marinating Time: 30 minutes
Cook Time: Approximately 12–20 minutes
Total Time: Approximately 57–65 minutes
I like preparing my side dishes while the salmon marinates to make dinner preparation easier.
Variations
Spicy Peach Glazed Salmon
I increase the red pepper flakes when I want a stronger spicy kick that balances the sweet peach glaze.
Honey Peach Salmon
I add a small drizzle of honey for extra sweetness and a more caramelized finish.
Citrus Peach Salmon
I add fresh lemon or orange juice to brighten the glaze and complement the salmon.
Garlic Herb Peach Salmon
I mix in fresh thyme or rosemary for a more aromatic flavor.
Peach Glazed Salmon With Vegetables
I add zucchini, asparagus, or bell peppers to create a colorful, satisfying meal.
Storage/Reheating
Refrigerating
I store leftover salmon in an airtight container in the refrigerator for up to 3–4 days.
Freezing
I freeze cooked salmon in a freezer-safe container for up to 2–3 months for the best texture and flavor.
Reheating
I prefer reheating salmon in a covered oven-safe dish at 275°F (135°C), adding a spoonful of glaze to help retain moisture. I heat leftovers until they reach 165°F (74°C).
I avoid overheating because it can dry out the salmon.
FAQs
1. Can I use frozen salmon?
Yes, I use frozen salmon after thawing it completely in the refrigerator and patting it dry.
2. Can I use canned peaches?
Yes, I can use drained canned peaches when fresh peaches are unavailable.
3. How do I know when salmon is cooked?
I check that the salmon flakes easily and reaches an internal temperature of 145°F (63°C).
4. Can I prepare the glaze ahead of time?
Yes, I prepare the glaze up to 2 days ahead and store it in the refrigerator.
5. What can I serve with Peach Glazed Roasted Salmon?
I enjoy serving it with rice, roasted potatoes, steamed broccoli, asparagus, or a fresh salad.
6. Can I make this recipe without the non-alcoholic bourbon alternative?
Yes, I replace it with apple juice or peach juice for a fruity, alcohol-free variation.
7. Can I use peach jam instead of preserves?
Yes, I find that peach jam works well, although the glaze may have a slightly smoother texture.
8. Can I cook this salmon in an air fryer?
Yes, I cook the salmon at 375°F (190°C), checking after approximately 8–10 minutes and continuing until fully cooked. I adjust the time based on the thickness of the fillets.
9. How can I prevent the salmon from drying out?
I avoid overcooking and use a meat thermometer to check the internal temperature.
10. Can I double this recipe?
Yes, I double the ingredients and use a larger skillet or two baking dishes to avoid overcrowding.
Conclusion
Peach Glazed Roasted Salmon is a delicious combination of sweet peaches, savory seasonings, and tender, flaky fish. I love how the rich glaze caramelizes beautifully while the fresh peaches add natural sweetness.
Peach Glazed Roasted Salmon is a delicious sweet and savory seafood dinner featuring tender, flaky salmon fillets coated in a rich peach glaze made with peach preserves, garlic, Dijon mustard, soy sauce, and warm spices. Fresh peach slices add natural sweetness while the glaze caramelizes beautifully during roasting. This easy, protein-rich salmon recipe is perfect for family dinners, busy weeknights, and special occasions.
Ingredients
For the Peach Glaze:
¾ cup peach preserves
¼ cup non-alcoholic bourbon alternative
2 tablespoons extra virgin olive oil
2 teaspoons soy sauce
2 teaspoons apple cider vinegar
2 teaspoons coarse ground Dijon mustard
2 teaspoons garlic, minced
1½ teaspoons kosher salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes
For the Salmon:
4 salmon fillets (approximately 1½ pounds total)
2 medium peaches, thinly sliced
For Garnish:
Fresh parsley, chopped
Instructions
Prepare the Peach Glaze: In a medium mixing bowl, whisk together the peach preserves, non-alcoholic bourbon alternative, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes until well combined. Transfer half of the glaze to a separate container and reserve it for roasting before the remaining glaze comes into contact with raw salmon.
Marinate the Salmon: Place the salmon fillets in a large resealable bag or shallow dish. Pour the remaining peach marinade over the salmon, ensuring each fillet is evenly coated. Seal or cover and refrigerate for at least 30 minutes to allow the flavors to develop.
Preheat the Oven: Preheat the oven to 375°F (190°C). Heat a large oven-safe skillet over medium-high heat. If necessary, use a small amount of the measured olive oil to lightly coat the skillet.
Sear the Salmon: Remove the salmon from the marinade and place the fillets skin-side up in the hot skillet. Sear for approximately 2–3 minutes until the surface develops a golden-brown crust. Discard the marinade that touched the raw salmon.
Add the Fresh Peaches: Carefully flip the salmon fillets and arrange the thinly sliced peaches around them in the skillet. Continue cooking for another 2–3 minutes, allowing the peaches to soften slightly and release their natural juices.
Add the Reserved Glaze: Pour the reserved peach glaze evenly over the salmon fillets and peach slices, ensuring everything is lightly coated.
Roast the Salmon: Transfer the oven-safe skillet to the preheated oven. Roast for approximately 12–15 minutes, depending on the thickness of the salmon fillets, until the fish is tender, flakes easily, and reaches an internal temperature of 145°F (63°C) in the thickest part.
Garnish and Serve: Carefully remove the skillet from the oven. Spoon the warm peach glaze and softened peach slices over the salmon fillets. Garnish with freshly chopped parsley and serve immediately with rice, roasted potatoes, steamed vegetables, or a fresh salad.
Notes
Use fresh salmon fillets of similar thickness to ensure even cooking.
Frozen salmon can be used after thawing completely in the refrigerator and patting dry with paper towels.
Peach preserves create a sweet, glossy glaze that caramelizes beautifully during roasting.
Peach jam can replace peach preserves, although the finished glaze may have a smoother texture.
Use ripe but firm peaches so they maintain their shape while cooking.
Drained canned peaches can substitute for fresh peaches when they are unavailable.
For an alcohol-free fruity variation, replace the non-alcoholic bourbon alternative with apple juice or peach juice.
Always reserve half of the prepared glaze before marinating the raw salmon to avoid cross-contamination.
Marinate the salmon in the refrigerator for at least 30 minutes before cooking.
For a spicier version, increase the red pepper flakes according to taste.
For Honey Peach Salmon, add a small drizzle of honey to the glaze for additional sweetness and caramelization.
For Citrus Peach Salmon, add a little freshly squeezed lemon or orange juice to brighten the flavor.
For Garlic Herb Peach Salmon, add fresh thyme or rosemary to the glaze for an aromatic variation.
For a vegetable variation, add zucchini, asparagus, or bell peppers, adjusting cooking times as needed.
Use an oven-safe skillet to sear and roast the salmon without transferring it to another baking dish.
Cooking time may vary depending on the thickness of the salmon fillets.
Use a food thermometer to confirm the salmon reaches an internal temperature of 145°F (63°C).
Avoid overcooking the salmon to preserve its tender, moist texture.
For an air fryer variation, cook the salmon at 375°F (190°C), checking after approximately 8–10 minutes and continuing until it reaches the recommended internal temperature.
The peach glaze can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator.
Serve Peach Glazed Roasted Salmon with steamed rice, roasted potatoes, broccoli, asparagus, quinoa, or a fresh green salad.
Store leftover cooked salmon in an airtight container in the refrigerator for up to 3–4 days.
Freeze cooked salmon in a freezer-safe container for up to 2–3 months for the best flavor and texture.
Reheat leftover salmon in a covered oven-safe dish at 275°F (135°C), adding a spoonful of glaze to help retain moisture.
Heat leftovers to an internal temperature of 165°F (74°C) before serving.
Avoid overheating leftover salmon because excessive heat can dry out the fish.
To double the recipe, double the ingredients and use a larger oven-safe skillet or two baking dishes to prevent overcrowding.
The total preparation time includes 15 minutes of preparation, 30 minutes of marinating, and approximately 12–20 minutes of cooking as listed in the recipe. The individual stovetop and roasting steps may require additional time depending on the thickness of the salmon.
