Ingredients
Scale
- For the Marinade:
- ¾ cup peach preserves (240 g)
- 2 tablespoons olive oil (extra virgin)
- 2 teaspoons soy sauce (non-alcoholic alternative, e.g., naturally brewed or tamarind-based)
- 2 teaspoons apple cider vinegar
- 2 teaspoons mustard
- 2 teaspoons minced garlic
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- For the Salmon:
- 4 skin-on salmon filets (about 1½ pounds total)
- 1 tablespoon olive oil (extra virgin)
- 2 medium peaches, thinly sliced
- Fresh parsley for garnish
Instructions
- 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.
- 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.
- 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.
- Add the peaches: Toss the sliced peaches into the skillet alongside the salmon. Let them soften slightly as the salmon finishes searing.
- 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.
- Garnish and serve: Sprinkle some fresh parsley over the dish for a pop of green and a fresh, herby finish.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner