Ingredients
Scale
- ¾ cup peach preserves
- ¼ cup apple juice
- 2 tablespoons extra virgin olive oil
- 2 teaspoons soy sauce
- 2 teaspoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 4 salmon fillets (about 1½ pounds)
- 2 medium peaches, sliced
- 2 teaspoons garlic, minced
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Mix peach preserves, apple juice, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes in a medium bowl until well combined.
- Reserve half of the marinade in the fridge for later use as a glaze.
- Place salmon fillets in a resealable plastic bag and pour remaining marinade over them. Seal tightly and marinate for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear salmon fillets skin-side up for 2-3 minutes until golden brown.
- Flip salmon skin-side down and add sliced peaches to the skillet. Cook for another 2-3 minutes.
- Pour reserved marinade over salmon and peaches, then transfer skillet to the oven. Bake for 12-15 minutes until salmon is cooked through and flakes easily with a fork.
Notes
Ensure your salmon fillets are of uniform thickness for even cooking. Line your baking skillet with parchment paper for easier cleanup. Allow salmon to rest for a few minutes after cooking to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 16g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 70mg
Keywords: salmon, peach glaze, roasted fish, easy dinner, weeknight meal