Simple and delicious peach glazed salmon recipe. This dish combines flaky salmon with a sweet and tangy peach glaze, perfect for a quick and flavorful meal.
Author:Chloe Thompson
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Baking, Pan-searing
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 (6 oz) salmon fillets, skin on or off
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup peach preserves or jam
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional)
Fresh parsley or chives, chopped, for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
In a small bowl, whisk together the peach preserves, apple cider vinegar, Dijon mustard, minced garlic, and red pepper flakes (if using) to create the glaze.
Heat olive oil in a large oven-safe skillet over medium-high heat. Place the salmon fillets skin-side down (if applicable) in the skillet and sear for 2-3 minutes until the skin is crispy and golden.
Flip the salmon fillets. Pour about half of the peach glaze over the salmon, ensuring each fillet is coated.
Transfer the skillet to the preheated oven. Bake for 8-12 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of your salmon.
During the last 2 minutes of baking, brush the remaining glaze over the salmon.
Remove from the oven and let rest for a few minutes.
Garnish with fresh parsley or chives if desired. Serve immediately with your favorite sides.
Notes
For a spicier kick, increase the amount of red pepper flakes.
If you prefer a thicker glaze, you can gently simmer the glaze ingredients in a small saucepan for a few minutes before adding it to the salmon.
Store leftover salmon in an airtight container in the refrigerator for up to 2 days.