Glazed peach salmon features flakey cooked salmon filets that have been both marinated and topped with a sweet, sticky peach sauce. Cooked in a single skillet and ready in minutes, it’s the perfect dinner for elevated weeknights or special occasions!
Peach season is in full swing! While I love my sweet recipes like caramelized peaches and gluten-free peach cobbler, I’ve been on a savory kick over the last few weeks. In fact, I’ve been making a string of elevated date night recipes to make it easy to enjoy restaurant-quality meals from home. So, it seemed like the perfect time to experiment with the sweet and savory potential peaches have to offer. This is The Fit Peach, after all!
Luckily, the end result is better than anything I ever dreamed of. This glazed peach salmon recipe is sweet, savory, salty, soft, and flakey all at once. And the best part? It’s made with just a handful of ingredients and cooks quickly with minimal effort. I’m pretty sure this is what dinner dreams are made of! Pair it with your favorite sides, and you have yourself a dinner that can’t be beat.
Why You’ll Love This Recipe
- Gluten free, nut free, and dairy free
- Sweet and savory
- Made with less than ten ingredients
- Ready in around 30 minutes
- Great to pair with a variety of sides so you’re never bored
Ingredients & Notes
- Salmon filets - This peach salmon recipe can be made with fresh or frozen salmon as long as you thaw it first.
- Peach - Pick ripe peaches that are still slightly firm but have some give to them when you give them a gentle squeeze. If you're planning to wait a few days to make this recipe, grab slightly underripe peaches so they're perfect when it's time to slice into them.
- Ginger - Opt for freshly grated ginger instead of ginger powder for a strong, bright, slightly tangy flavor that compliments the sweetness of the peaches perfectly.
- Lemon juice - Freshly squeezed is best.
- Honey - Provides a touch of sweetness. Agave syrup works well, too.
- Coconut aminos - This adds extra depth and a salty, savory, umami taste. Soy sauce can be substituted if preferred.
- Oil - Used to cook and sear the salmon, creating a tender, flakey fish. I prefer the strong flavor of olive oil, but coconut oil or avocado oil can also be used.
Wild-caught salmon vs farm raised
Salmon is one of the many fishes that are best to buy wild-caught instead of farm-raised. This is because wild-caught salmon has more omega-3 and an overall better flavor. You can usually find wild-caught salmon at the seafood counter at your local grocery store or in the freezer section. If buying it frozen, be sure to let it thaw before cooking it.
This peach glazed salmon looks truly gourmet but is created with ease thanks to the use of a food processor or high-speed blender and a large skillet.
Step 1: Dry the salmon. Use clean paper towels to pat the salmon filets dry, and transfer them to a shallow plate or bowl before setting them aside.
Step 2: Create the glaze. Add the pitted peach, ginger, lemon juice, honey, water, coconut aminos, and sea salt to a food processor or high-speed blender. Pulse until combined with small chunks remaining.
Step 3: Marinate the salmon. Reserve part of the peach mixture, and pour the rest over the salmon. Transfer the fish to the fridge to marinate.
Step 4: Cook. Heat the oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the salmon filets skins side down. Cook until the sides of the salmon are ⅔ of the way opaqued pink.
Then, flip the filets over, and continue to cook until the sides are completely opaque and the internal temperate reaches around 130 F. Use a pair of tongs to transfer the salmon to a plate, and set it aside to cool slightly.
Step 5: Serve. Spread a spoonful of the reserved peach marinade over the top of each salmon filet, and enjoy your peach glazed salmon while it’s warm!
- Include a jalapeño in the food processor to add some extra heat to the peach marinade.
- Swap the lemon juice with lime juice, and add ½ teaspoon chili lime seasoning for a Tex-Mex style peach salmon dish.
- Make salmon bites that are perfect to add to a bowl dish or tacos! Dice the salmon filets up into large chunks before marinating in the peach sauce. Broil the salmon bites in the oven for 7 minutes until crispy or air fry at 400 F for 7 minutes.
Can I grill the salmon?
Yes, grilled salmon would be great in this glazed peach salmon dish. Wrap the marinated salmon up in tin foil. Heat the grill to medium-high (or 400 F) and cook the salmon skin for 5 - 6 minutes or until it is pink all the way through. It’s best to look at the sides of the filet to make sure it is an opaque pink color.
Can I bake the salmon?
Also yes! I recommend broiling the salmon to get a nice caramelized coating on top. Prepare the salmon as directed, and let it marinate in the fridge. Preheat the oven to a high broil right before you are ready to cook the salmon (it doesn’t take long to preheat). Place the filets on a baking sheet, skin side down. Use a piece of parchment paper or aluminum foil if desired for easy cleanup. Broil the salmon for 8 -10 minutes or until it is opaque all the way through and the internal temperature is 130 F. It will continue to cook for another few minutes once it’s out of the oven.
- Choose ripe peaches for this recipe. You want the peach to be slightly soft to the touch - give it a gentle squeeze and if the peach gives in, it’s ripe. You also want to look at the color of the skin. A peach is generally more ripe when it’s more orangish-red as opposed to yellow.
- Keep the salmon skin on the filets while you cook it. This helps to keep the salmon together which makes it easier to handle.
- Chilled salmon is easier to cook. So, you want to marinate it in the fridge until it’s cool.
- Use a good pair of tongs or a spatula to handle the salmon filets. The marinade will soak into the filet (a good thing flavor-wise), softening the meat just a bit and making it delicate.
Can I make this peach glazed salmon ahead of time?
If you want to make this recipe ahead of time, I recommend making the peach marinade as directed and storing it in the fridge until you’re ready to serve. When ready, marinate the salmon filets and cook as directed.
The salmon can marinate in the peach mixture for up to 24 hours. So, you can also marinate it overnight in the fridge and cook it the next day as directed.
How to Store
Store leftovers in separate airtight containers in the fridge for up to 3 days. When ready to serve, heat the peach salmon in the microwave in 10-second increments until it is warmed through.
Frequently Asked Questions
Yes, if using the ingredients listed in the recipe, it’s gluten free. As always, be sure to check your labels on spices and packaged goods.
You can cook salmon in a variety of ways - on the stove, in the oven, on the grill, in the air fryer, etc. See the recipe notes for how to cook this peach glazed salmon on the stove or in the oven.
First, make sure to keep the skin on the salmon when cooking it. This is how you keep the flesh together. Also, make sure the salmon is chilled before cooking it as it will be easier to handle and keep intact.
For more easy salmon recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Glazed Peach Salmon
- 1 Large Skillet
- 2 salmon filets - 6 oz
- 1 peach - large and pitted
- 1 tablespoon ginger - fresh is best or use 1 teaspoon of the spice
- ½ lemon - juiced, approx. 2 Tbsp
- 1 tablespoon honey - or agave
- 1 tablespoon water
- 2 teaspoon coconut aminos - or soy sauce
- ¼ tso sea salt
- Olive oil for cooking salmon
- Pat the salmon filets dry with a paper towel and place on a shallow plate or bowl and set aside.2 salmon filets
- Add the pitted peach (the skin can be on or off) to a food processor or high speed blender along with the fresh ginger, lemon juice, honey, water, coconut aminos, and sea salt. Blend until combined with some small chunks.1 peach, 1 tablespoon ginger, ½ lemon, 1 tablespoon honey, 1 tablespoon water, 2 teaspoon coconut aminos, ¼ tso sea salt
- Reserve about ⅓ cup of the peach mixture in a separate container. Then pour the rest over the salmon filets. Let the salmon marinate in the fridge for at least 20 minutes.
- Heat a large skillet over medium-high heat with the olive oil. Once the oil begins to shimmer, add the salmon filets, skin side down (the salmon will be more delicate to transfer with the marinade so use a good pair of tongs or a spatula). Allow the salmon to cook for 3 - 4 minutes, depending on the thickness of the filets. Don’t move the filets around in the skillet. If you find the edges of the salmon curling up, press each filet down firmly with the back of a spatula to press it back down. The salmon is ready to be flipped over when the sides of the salmon are ⅔ of the way opaque pink (this may be hard to see with the peach glaze but do your best to see how much is cooked through!). Flip the filets over with a pair of tongs and allow it to cook for another 1 - 2 minutes, again depending on the thickness of the filets. The salmon is done cooking when the sides are completely opaque pink and the internal temperature is around 130 F. Use a pair of tongs to transfer the salmon to a plate and set aside. It will continue to cook for another few minutes.Olive oil for cooking salmon
- When ready to serve, spread a spoonful of the reserved peach marinade over top of the salmon filets, pair with your favorite side (might I recommend this avocado salad), and enjoy!