Description
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.
- Prep Time: 15 minutes
- Cook Time: 12–20 minutes
- Category: Dinner, Main Course, Seafood
- Method: Marinating, Pan-Searing, Roasting
- Cuisine: American
