Description

This dish features tender salmon fillets, beautifully glazed with a sweet and savory peach reduction. Each fillet is adorned with succulent peach slices and fresh thyme, offering a harmonious blend of rich fish, fruity sweetness, and aromatic herbs. The salmon is baked to a perfect flaky texture, ensuring a moist and flavorful experience.

Ingredients

Scale

4 salmon fillets (6 oz each), skin on or off
1 large peach, thinly sliced (or 1 cup canned peach slices, drained)
1/2 cup peach preserves
2 tablespoons low-sodium soy sauce
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar
1 clove garlic, minced
1/2 teaspoon grated fresh ginger (optional)
2 tablespoons water
1 teaspoon cornstarch
1 tablespoon cold water (for slurry)
1 tablespoon olive oil
Salt to taste
Freshly ground black pepper to taste
Fresh thyme sprigs for garnish

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Pat salmon fillets dry with paper towels. Season generously with salt and black pepper.
In a small saucepan, combine peach preserves, soy sauce, apple cider vinegar, brown sugar, minced garlic, and grated ginger (if using). Bring to a simmer over medium heat, stirring until the sugar dissolves.
In a small bowl, whisk together cornstarch and 1 tablespoon cold water to create a slurry. Stir the slurry into the simmering glaze. Cook for 1-2 minutes, stirring constantly, until the glaze thickens slightly. Remove from heat.
Place salmon fillets on the prepared baking sheet. Brush each fillet generously with about half of the peach glaze. Arrange peach slices on top of each salmon fillet.
Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
Once cooked, remove from oven. Brush with the remaining glaze. Garnish with fresh thyme sprigs before serving.

Notes

Use fresh, ripe peaches when in season for the best flavor. Canned peaches (in light syrup, drained) are a convenient alternative.

For crispier skin, pan-sear the salmon skin-side down for 3-4 minutes before transferring it to the oven.

Adjust the sweetness of the glaze to your preference by adding more or less brown sugar.

Ensure salmon is not overcooked; it should be moist and flaky.

Serve this dish with a side of steamed rice or roasted asparagus for a complete meal.

Prep Time: 15 minutes
Cook Time: 15-20 minutes

Nutrition

Calories: 420
Fat: 24g
Carbohydrates: 22g
Protein: 35g