Peach Roasted Salmon Recipe

There’s something magical about the pairing of sweet, juicy peaches and savory, flaky salmon. It’s an unexpected match that works so beautifully, creating a balance of flavors that’s both light and indulgent. This Peach Roasted Salmon recipe is a showstopper, whether you’re hosting friends for dinner or just treating yourself to something special. The peach-infused marinade caramelizes as it bakes, creating a sticky glaze that’s irresistible. Plus, it’s one of those dishes that feels fancy but is secretly so simple to make.

this RECIPE

A peachy memory that inspired this recipe

Growing up, peaches were always a summer highlight for me. My family had a tradition of visiting the local orchard every July, and I can still remember the feeling of picking warm, sun-ripened peaches straight from the tree. Their sweetness, juiciness, and floral aroma made them my favorite fruit. One summer, we decided to experiment with peaches in savory dishes, and the combination of peaches and salmon quickly became a family favorite. The sweetness of the peaches perfectly complemented the rich, buttery flavor of salmon. Now, every time I make this dish, it takes me back to those carefree days in the orchard.

Where does this flavor combination come from?

While this recipe isn’t tied to any one specific cuisine, the combination of fruit and seafood has been cherished in many culinary traditions. Think of pineapple on fish tacos or citrus glazes on grilled fish. Peaches, native to China but celebrated worldwide, bring a natural sweetness and subtle acidity that make them ideal for balancing the bold, savory flavors of salmon. Over the years, this pairing has become popular in modern American cooking, blending seasonal, fresh ingredients for a vibrant, memorable dish.

Let’s talk ingredients: sweet, savory, and simple

The star of the show here is the peach preserves. They’re the backbone of the marinade, adding both sweetness and depth. You can use store-bought preserves, but if you happen to have homemade peach jam, even better!

• Salmon: Skin-on fillets are best for this recipe, as the skin locks in moisture and adds flavor. If you can, choose wild-caught salmon for its vibrant color and rich taste.
• Peach preserves: This gives the dish its sweet, sticky glaze. If you’re out of peach preserves, apricot or mango preserves work wonderfully as substitutes.
• Fresh peaches: These add a natural juiciness and vibrant pop of color. Look for peaches that are slightly firm but fragrant. If peaches aren’t in season, nectarines are a great alternative.
• Soy sauce: Adds a subtle umami depth. If you’re gluten-sensitive, opt for tamari instead.
• Apple cider vinegar: Brings a tangy note that balances the sweetness.
• Mustard: Adds a bit of sharpness and complexity to the marinade.

Kitchen gear: what you need

You don’t need a fancy setup to make this recipe, which is always a win in my book.

• Oven-safe skillet: A cast iron or stainless-steel skillet is ideal for this recipe since it can go straight from the stovetop to the oven. If you don’t have one, you can transfer the salmon to a baking dish after searing.
• Tongs or a fish spatula: These make flipping the salmon much easier (and reduce the risk of it falling apart).
• Mixing bowl: For whipping up that flavorful peach marinade.
• Digital meat thermometer: While optional, it’s super handy for checking if your salmon is perfectly cooked.

Step-by-step: how to make peach roasted salmon

Alright, let’s get cooking! This is one of those recipes where the process is just as enjoyable as the result.

1. Whip up the marinade: In a medium bowl, mix together the peach preserves, olive oil, soy sauce, apple cider vinegar, mustard, garlic, kosher salt, black pepper, and red pepper flakes. I like to give it a taste at this point—you can adjust the seasoning based on your preference. Set aside half of the marinade for later.
2. Marinate the salmon: Place your salmon fillets in a resealable plastic bag, pour in the marinade, and give it a little massage to coat the fish. Let it sit in the fridge for 30-60 minutes. Pro tip: Don’t go beyond an hour, as the acidity in the marinade can start to “cook” the fish.
3. Sear the salmon: Preheat your oven to 375°F. Heat olive oil in an oven-safe skillet over medium-high heat. Place the salmon skin-side up and sear for 2-3 minutes, until golden. Flip it over to sear the skin side for another 2-3 minutes.
4. Add the peaches: Toss the sliced peaches into the skillet alongside the salmon. Let them soften slightly as the salmon finishes searing.
5. Bake to perfection: Pour the reserved marinade over the salmon and peaches, then pop the skillet into the oven. Bake for 12-15 minutes, checking for an internal temperature of 145°F. The salmon should flake easily with a fork.
6. Garnish and serve: Sprinkle some fresh parsley over the dish for a pop of green and a fresh, herby finish.

How to make it your own

This recipe is super versatile, so feel free to put your spin on it:

• Gluten-free: Swap the soy sauce for tamari or coconut aminos to make this recipe gluten-free.
• Vegan version: Replace the salmon with firm tofu or thick slices of eggplant. Both absorb the peach marinade beautifully.
• Spicy kick: Double the red pepper flakes or add a drizzle of Uni-Eagle Sriracha for more heat.
• Seasonal swaps: In fall, try using pears instead of peaches. In winter, you can use a cranberry glaze instead of peach preserves for a festive touch.
• Herby twist: Add fresh thyme or rosemary to the skillet for extra aroma and flavor.

Serving and presentation tips

To really wow your guests (or yourself!), serve the salmon on a large platter with the roasted peaches arranged alongside it. The caramelized glaze looks stunning against the vibrant orange of the salmon and the soft yellows of the peaches. For sides, a light arugula salad with a lemon vinaigrette works beautifully. You could also pair it with fluffy quinoa or roasted asparagus to keep things light and fresh.

Pair it with a drink

Since this dish is both sweet and savory, a chilled glass of sparkling water with a splash of peach nectar makes a refreshing pairing. If you want something a little more special, try an iced green tea with fresh mint leaves. The slight bitterness of the tea balances the sweetness of the dish perfectly. Lemonade or even a virgin peach spritzer would also complement the flavors wonderfully.

Storing and reheating tips

If you have leftovers (lucky you!), store the salmon in an airtight container in the fridge for up to 2 days. Reheat it gently in the oven at 300°F for about 10 minutes or until warmed through. Be careful not to overcook it, as salmon tends to dry out. The peaches hold up well and can even be eaten cold, tossed into a salad.

Scaling the recipe for a crowd

Need to feed a bigger group? Just double or triple the recipe as needed. The key when scaling up is to ensure that the salmon fillets aren’t overcrowded in the skillet or baking dish—this allows them to cook evenly. You may need to use multiple skillets or bake in batches if you’re making a large amount.

What could go wrong?

• Dry salmon: Overcooking is the biggest culprit here, so keep an eye on the internal temperature.
• Too much marinade: If your skillet gets overcrowded with marinade, the salmon might steam instead of sear. Pour off any excess before searing.
• Peaches sticking to the pan: To avoid this, make sure the pan is well-oiled before adding the peaches.

Give it a try!

This Peach Roasted Salmon is one of those recipes that’s guaranteed to impress, yet it’s simple enough for a weeknight dinner. The combination of sweet, tangy, and savory flavors is pure magic, and the caramelized glaze will have everyone at the table asking for seconds. Give it a try, and don’t be afraid to make it your own—after all, the best recipes are the ones that evolve with your personal touch.

FAQs

1. Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw the salmon completely and pat it dry before marinating.

2. What can I use instead of peach preserves?
Apricot or mango preserves are great substitutes. You can even try orange marmalade for a slightly different twist.

3. How do I know when the salmon is done?
The salmon is cooked when it flakes easily with a fork, and the internal temperature reaches 145°F.

4. Can I grill the salmon instead of baking it?
Yes! You can sear the salmon on the grill and finish it by brushing on the reserved marinade.

5. Can I make this dish ahead of time?
You can marinate the salmon up to 1 day in advance, but for the best flavor and texture, cook it fresh.

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