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Overnight Flank Steak Marinade

By 6 Comments

This overnight flank steak marinade is a tangy spicy savory mix for flavor that comes alive on your grill. This Southwest inspired Flank Steak marinade is just what Summer ordered.

If you love cooking with flank steak, don’t miss another one of a favorites for Tangy Flank Steak with Horseradish Sauce. Another great marinade idea for grilled flank steak.

Grilled flank steak topped with sliced green onions

What You Can Expect From This Recipe

Grilled flank steak is about the easiest and most reliable beef steak you can cook.

It only takes about 5 – 6 minutes per side to cook on the grill. Does grilling life get any better than that? Plus it’s a lean cut of meat, so my waist line says, “thank you very much.”

And finding a great overnight flank steak marinade is worth it’s weight in gold. This flank steak marinade includes some of your favorite ingredients for a big bam of flavor. The aroma from this flank steak when it hits that grill is intoxicating.

Over the years flank steak has been pretty much our go-to when Summer grilling season is in full swing. When prepared properly, flank steak is cut of meat that laps up about any marinade concoction you throw its way.

And preparing an overnight flank steak marinade, not only imparts incredible flavor into the beef, but saves time when you’re ready to start cooking dinner.

A recipe from one of our Colorado Junior League Cookbooks, this is a Southwestern themed marinade. The title of the recipe reads San Juan Flank Steak.

Let’s Take a look.

Table of contents

Overnight flank steak marinade ingredients.
  • Olive oil: Olive oil will keep the meat moist during this long marinade process.
  • White Vinegar: Putting vinegar in marinades will help flavor and tenderize the meat. The acidity in vinegar helps break down connective tissue and make the meat softer.
  • Hot Spices: We’ll use Tabasco Sauce and New Mexico Red Chile Powder to bring some spicy heat to the meat.
  • Aromatics: Mexican Oregano and Garlic

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions, It’s Easy

Whisking ingredients in a bowl for overnight flank steak marinade.
Placing flank steak and marinade ingredients in a plastic bag to marinate overnight.
  1. Step 1: In a small bowl use a whisk to mix together the marinade ingredients until well blended.
  2. Step 2: Place the steak into a gallon sized zip lock bag. Add the marinade ingredients and seal, pushing out as much air as you can. Use your hands to squish the bag around several times to make sure the beef is fully coated with the marinade. Place in refrigerator and marinate overnight.

How To Marinate Flank Steak

Marinating flank steak is as easy as falling off a log. But there are a couple of techniques to keep in mind.

Flank steak is flavorful, lean and a somewhat tough cut of meat that benefits from an overnight soak that includes an acid such as vinegar, lime or lemon juice. This helps break down the connective tissue to produce a tender cut of meat, once cooked.

Along with your choice of acidic liquid Just throw in some of your favorite seasonings.

I’ve seen recipes that instruct one to score the meat with a sharp knife to encourage the flavor to penetrate the steak. Which seems to make sense.

However, I’m sticking by the golden rule of never piercing your meat. You want the end result to be as juicy and flavorful as possible. Any kind of piercing, jabbing as you cook, or cutting will release valuable juices.

Please use tongs when turning your meat.

All you need for this overnight flank steak marinade are simple ingredients and a zip lock gallon bag.

How Long Can You Marinate Flank Steak?

Culinary School offered this advice and flank steak marinade time. Flank steak can be marinaded for as short of time as 2 – 3 hours, or up to 12 hours to enhance flavor and tenderness. A 24 hour marinade is discouraged, especially when acids like lemon juice, or lime juice are involved. They can encourage the steak to become mushy.

Does Flank Steak Have to Be Marinated?

To marinate or not to marinate? That is the question. Although marinating is fine for a flank steak, it most certainly isn’t a requirement.

I have grilled many flank steaks that have produced very tender results without a marinade. The secret is to make sure you don’t overcook the steak, and then slice it thinly in the opposite direction to how the grain of the meat is running.

And in leu of the marinade, just rub the flank steak with your favorite seasonings before grilling. A good example is this recipe for Grilled Flank Steak with Caramelized Sweet Corn. A simple seasoning of salt and pepper is all you need.

Sliced grilled flank steak served with a kale salad

Overnight Flank Steak Marinade Recipe

The marinade in this recipe provides plenty of flavor for the flank steak. However, who can resist a sauce to liven things up a bit. I’d suggest serving this with a gorgeous Horseradish Cream Sauce, or send it south of the border with this Roasted Hatch Chile Sauce.

Side Dish Recommendation Zucchini and Potato Skillet with Thyme. This is a great side for any grilled steak recipe.

I hope you give this Overnight Flank Steak recipe a try, and if you do, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe. Your input is valuable to me.

More Flank Steak Recipes

Don’t miss my Beef Category for more beef and flank steak recipes. That’s where you’ll find the most popular flank steak recipe on my site for Beef Tagliata. A fabulously flavorful and easy Italian steak recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A grilled sliced flank steak that's been marinated overnight.
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5 from 1 vote

Overnight Flank Steak Marinade

This Grilled Flank Steak Recipe is just what Summer ordered. Flank steak is marinated overnight in tangy spicy savory mix for flavor that comes alive on your grill.
Prep Time15 minutes
Cook Time10 minutes
Marinate1 day
Course: Main Course Beef
Cuisine: Amerian
Servings: 4
Calories: 481kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ pounds flank steak
  • ½ Cup olive oil
  • ¼ Cup white vinegar
  • 1 teaspoon salt
  • ¼ teaspoon Tabasco Sauce
  • 2 teaspoons Mexican oregano
  • 2 teaspoons New Mexico red chile powder or Ancho Chile Powder
  • 1 teaspoon garlic minced

Instructions

  • In a small bowl use a whisk to mix together the marinade ingredients.
  • Place the steak into a gallon sized zip lock bag. Add the marinade ingredients and seal, pushing out as much air as you can.
  • With your hands, squish the bag around several times to make sure the beef is fully coated with the marinade.
  • Place in refrigerator and marinate over night.
  • Preheat grill to 600 hundred degrees. Lower heat to medium, or 350 degrees.
  • Remove flank steak from marinade. Grill 5 – 6 minutes per side. Let rest 5 minutes tented wtih foil. Then slice the meat across the grain. Top with sliced green onions for presentation. Serve immediately.

Notes

The marinade for this recipe provides plenty of flavor for the flank steak. However, who can resist a sauce to liven things up a bit. I’d suggest serving this with a gorgeous Horseradish Cream Sauce, or send it south of the border with this Roasted Hatch Chile Sauce.

Nutrition

Calories: 481kcal | Carbohydrates: 1g | Protein: 37g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 696mg | Potassium: 612mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 3.3mg

Overnight Flank Steak Marinade … It’s Whats for Dinner

Inspiration for the name San Juan Grilled Flank Steak Recipe

The San Juan Mountains are a high and rugged mountain range in the Rocky Mountains in southwestern Colorado and northwestern New Mexico. In my opinion some of the most outstanding scenery in our state. The area around Ouray, Telluride, Durango Creed and Lake City has provided us with several stunning vacation memories. Photo below.

Photo of Uncompahgre Peak in the San Juan Mountains Southwest Colorado from Slumgullian Pass
Uncompahgre Peak, San Juan Mountains Southwest Colorado Taken from Slumgullian Pass

Blackened Shrimp Salad with Champagne Vinaigrette

By 6 Comments

Blackened Shrimp Salad is a refreshing entree that’s light but in a hearty way. Blackened shrimp on crisp artisan field greens, sprinkled with applewood smoked bacon, hard boiled eggs, heirloom petite tomatoes all splashed with a champagne vinaigrette. It’s healthy and it’s irresistibly delicious. A perfect Summer entree salad.

Blackened shrimp over spring greens with cherry tomatoes, hard boiled eggs, bacon and champagne vinaigrette

About This Shrimp Salad Recipe And Why It Works

I’m sure I’m not special in possessing a desire to copycat a meal that I’ve enjoyed at a restaurant. We’ve all been there. Taking a couple of bites then announcing, “I’ve got to make this at home.”

And why not. The cost is always about half of what you pay in the restaurant. I enjoyed this beautiful shrimp salad recipe at a cost of around $12 for two salads at home as opposed to $23 for a single entree at the restaurant.  So there ya have it.

So, blackened shrimp salad is my latest project. This “Farmer’s Salad” from a popular local restaurant was divine with flavor, and I knew it would be easy to recreate in my own kitchen.

It’s a wonderful shrimp salad recipe with a Cajun flair, some bacon and brightened with wedges of hard boiled egg = yes please. One of our favorite recipe for spicy shrimp, along with this Easy Gumbo Recipe.

No need to interrogate the wait staff for this recipe. This recipe is very straight forward. It was just up to me to come up with a blackened shrimp seasoning recipe that didn’t totally overwhelm the delicate sweet flavor of shrimp.

It took a few trial runs and some tinkering. The Champagne vinaigrette was easy, as I have a killer recipe from Culinary School. With that said, I’m feeling confident that I got these shrimp salad flavors just right.

Spring greens, blackened shrimp and orange petite cherry tomato on a gold fork.

Blackened Shrimp Seasoning

We made a couple of blackened seasoning mixes at Culinary School, one for shrimp and another for fish fillets. Digging through my notes, I found the ingredients from both classes, and came up with a combo of these favorite seasonings for my final recipe.

If you’re a regular reader, you know that I cook with a lot of chili powders and chili seasoning. The Culinary School combos involved both but not used together. I’ve got a great recipe for homemade chili seasoning, so chose to go that route. Brown sugar was a must, and the rest is pretty standard. I just needed to get the proportions right. You’ll find my final recipe below.

With the perfect amount of spice, when the shrimp hit that sizzling pan, the aromas were intoxicating.

The Champagne Vinaigrette comes with no alterations and from the recipe we used at school. I loved it then and I love it now. A delicious combination of flavors for the ingredients in the salad.

Tips to Make This A Great Blackened Shrimp Salad

  • Please purchase Wild American Shrimp as opposed to farmed shrimp from overseas. There's a world of difference in both flavor and texture. It's the right thing to do and it just flat out tastes better. It’s shrimp that tastes like shrimp. And the texture is more pleasing.
  • Buy large or jumbo shrimp. Larger shrimp are much easier to manage while cooking and less apt overcook and dry out.
  • To know when shrimp are cooked properly: straight shrimp are undercooked, shrimp curled into a "C" are done, shrimp closed in a tight curl are overcooked.
  • When deveining shrimp, I like to cut a pretty deep swath down the back of the shrimp. I like how they look after they’re cooked. And they cook more evenly and there’s more flesh for the seasoning.
  • Purchase quality thick sliced bacon. Preferably applewood smoked. Preferably from your favorite butcher case. Even though commercial packaged bacon is labeled “thick sliced.” I find a reputable butcher will offer thicker bacon with a better flavor.
  • Use a Spring greens mix that doesn’t include a bitter lettuce such as radicchio. The strong flavor will distract from the delicate fresh flavor of the Champagne Vinaigrette.
  • Look for orange petite tomatoes. A great contrast color for this salad.
Blacked shrimp salad in a large wide rimmed salad bowl with hard boiled eggs, spring greens, and applewood smoked bacon. With champagne vinaigrette.

Recipe for Blackened Shrimp Salad with Champagne Vinaigrette

I  hope you give this shrimp bacon salad recipe a try and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite way to use Blackened Shrimp, let me know, I’d love to give it a try. I’m thinking there’s a great blackened shrimp pasta recipe out there.

More Main Course Salad Recipes Worth a Look

And, you won’t want to miss this recipe for Heavenly Halibut. It’s the most popular seafood recipe on my site. Not surprising, it’s easy, it’s delicious and it’s well … heavenly. Looking for more seafood recipes, you’ll want to visit my Seafood Category.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Blackened shrimp over spring greens with cherry tomatoes, hard boiled eggs, bacon and champagne vinaigrette
Print Recipe
5 from 2 votes

Blackened Shrimp Salad with Champagne Vinaigrette

Blackened Shrimp Salad is a refreshing entree salad that's light in a hearty way. Blackened shrimp on crisp artisan field greens, sprinkled with applewood smoked bacon, hard boiled eggs, heirloom petite tomatoes all splashed with a champagne vinaigrette. It's healthy, and it's irresistibly delicious. A perfect Summer entree salad.
Prep Time15 minutes
Cook Time5 minutes
Course: Main Course Salad
Cuisine: American
Servings: 4
Calories: 746kcal
Author: Lea Ann Brown

Ingredients

  • 6 slices Bacon Thick cut, applewood smoked, cooked and cut into chunks.
  • For The Champagne Vinaigrette
  • 1 garlic clove finely chopped
  • 2 tablespoons Dijon Mustard
  • ¼ cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 3 dashes hot sauce Tabasco works well here
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil
  • For the Salad
  • 16 petite heirloom tomatoes preferably orange in color
  • 4 cups spring salad greens
  • 3 hard boiled eggs peeled and quartered
  • 4 Tablespoons Blue Cheese Crumbled
  • For the Blackened Shrimp
  • 1 Tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cumin ground
  • 1 teaspoon oregano dried
  • 1 teaspoon garlic powder
  • 2 teaspoons dark brown sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ pounds shrimp uncooked peeled
  • 1 tablespoon olive oil

Instructions

  • Cook the bacon either in the oven or in a skillet. Drain on paper towels. When cool enough to handle, cut in chunks. Set aside.
  • In a glass bowl, add all ingredients for the Champagne vinaigrette. Whisk well and set aside.
  • Peel and devein shrimp. When deveining, cut a wide slit down the shrimp to expose more flesh. Place on a sheet pan.
  • In a small bowl, mix the ingredients for the blackened seasoning.
  • Sprinkle the seasoning over the shrimp and with your hands, mix well to coat the shrimp on all sides.
  • In the meantime, prepare and gather the ingredients for the salad. Wash and dry the lettuce. A salad spinner works well here. Slice the heirloom petite tomatoes in half. Peel and quarter the hard boiled eggs. Place the greens in a large salad bowl and set aside.
  • To Cook the Shrimp: Heat a large skillet over medium high heat.
  • Once the skillet is hot, add the oil. When the oil is shimmering quickly add the shrimp in a single layer. Turn down heat a bit so you don't burn the shrimp. You want them crispy not burnt. Cook in batches if necessary. You don't want to overcrowd the shrimp. Cook two minutes. Then quickly turn the shrimp with tongs, and cook an additional two minutes on the other side. Remove to paper towels.
  • Toss the salad greens with the vinaigrette.
  • To serve, place the dressed greens in 4 shallow salad bowls. Arrange the salad ingredients over the greens. Sprinkle with the blue cheese, cooked bacon and arrange shrimp over the salad.

Nutrition

Calories: 746kcal | Carbohydrates: 20g | Protein: 48g | Fat: 53g | Saturated Fat: 12g | Cholesterol: 596mg | Sodium: 2700mg | Potassium: 591mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2490IU | Vitamin C: 34.9mg | Calcium: 343mg | Iron: 6.5mg

Blackened Shrimp Salad … It’s whats for dinner.

No-Bake Sun Dried Tomato Stuffed Brie Appetizer

By 8 Comments

A no-bake brie appetizer recipe that everyone will love to dig into. It’s easy, and it’s make ahead. Brie is stuffed with a luscious mixture of sun dried tomato and basil. Sounds like a perfect appetizer for your next Italian Wine Tasting Party doesn’t it? 

Brie appetizer stuffed with sundried tomatoes and topped with basil

Neighborhood Wine Tasting Party

It’s been nearly five years since we moved into our new home in Tresana. And I’ve loved every single minute of living here. We only moved a couple of miles from where we built our original house 27 years ago. We’ve left behind a neighborhood bustling with young couples with young families and traded for a community better suited for us. A large percentage of our neighbors are retired. Perfect! So are we.

Our May wine tasting party was hosted by Beth, and being a good Italian, she chose wines from Italy. We brought a red wine from Sicily, a 2017 Cusumano Nero d’Avola. My appetizer for our Italian Wine Tasting party was this no-bake stuffed brie appetizer recipe.

It was easy to prepare and even though the travel time was only two houses away, it traveled beautifully and looked very impressive in an Italian sort of way. And it traveled home even easier, as the plate was picked clean.

I know, I know, Brie is a French cheese, but the filling for this appetizer was so very Italian. This is a super easy appetizer recipe to make. It’s showy, and it’s delicious. Let’s take a look at this stuffed brie appetizer.

How to Make This Sun Dried Tomato Stuffed Brie Appetizer

Two halves of a wheel of brie cheese on a wooden cutting board.
  • Start with an 8-ounce wheel of brie cheese. A couple of hours before the party, place the brie cheese in the freezer for about 30 minutes.
  • When ready to prepare, remove from the freezer, remove the box and the paper from the brie, and with a sharp sturdy knife, slice the brie into two halves horizontally. 
  • With brie’s creamy texture, the brie must be very cold for a clean slicing experience.
Basil leaves and sun dried tomatoes in a food processor
  • In a food processor, add fresh basil leaves, sun-dried tomatoes in oil, garlic cloves, lemon juice and black pepper.
Sun-dried tomato basil spread for stuffed brie appetizer
  • Process into a rough paste. The paste must be spreadable, so if it’s too dry, add a little more oil from the sun-dried tomato jar.
A mixture of sun dried tomatoes and basil spread on half of a wheel of brie cheese.
  • Spread half the mixture onto the bottom half of the sliced brie. Don’t you just love that rich color and rich texture?
Sun dried Tomato appetizer with basil and garlic stuffed in a wheel of brie cheese surrounded by water crackers.
  • Place the other half of the brie onto the mixture and press firmly.
  • Spread the remaining sun-dried tomato mixture over the top and garnish with fresh basil leaves.

Your stuffed brie appetizer is ready to serve with water crackers and Mini Croccantini artisan crackers.

Two halves of a wheel of brie cheese topped with sun-dried tomatoes in oil and served with water crackers and garnished with fresh basil leaves

Provide a good sharp spreading knife for guests to easily slice and scoop a hearty wedge for their cracker.

Done! An easy and delicious appetizer for any party you’ve been invited to.

Stuffed sundried tomato brie on an artisan cracker

Questions You Might Have

Can You Eat The Rind Of Brie Cheese?

Absolutely! The rind is a white mold, called Penicillium candidum, which cheesemakers inoculate the cheese with. This edible mold blooms on the outside of the paste and is then patted down, over and over again, to form the rind. This process gives Brie its distinctive taste.

Recipe for No-Bake Savory Brie Appetizer

Make sure to buy sun dried tomatoes in oil to keep this spread nice and spreadable … and luscious.

And since the brie is not baked, but served room temperature, buy quality brie to keep it as creamy as possible.

I hope you give this Brie Appetizer Recipe a try, and if you do, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe.

And if you have a favorite Italian Appetizer recipe, let me know, I’d love to give it a try.

More Appetizer Recipes For Theme Wine Tasting Parties

And if you’re looking for more appetizer recipes, don’t miss my appetizers category. Lots of fun and tasty ideas. And one of the easiest and most popular make ahead appetizer is a beautiful cheese platter, which always includes my idea for a Smoked Salmon Platter.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Two halves of a wheel of brie cheese to make stuffed brie appetizer.
Print Recipe
5 from 4 votes

Sun Dried Tomato and Basil Stuffed Brie Appetizer Recipe

A brie appetizer everyone will love digging into. Easy, and it's make ahead. Brie is stuffed with a luscious sun-dried tomato mix. Simply serve with crackers
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Appetizer Recipes
Cuisine: Italian
Servings: 10
Calories: 83kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup fresh basil
  • 12 sun-dried tomatoes drained and oil reserved
  • 2 garlic cloves peeled
  • 2 teaspoons lemon juice fresh squeezed
  • ¼ teaspoon black pepper fresh ground
  • 8 ounce brie cheese a wheel, ½ pound, thoroughly chilled
  • fresh basil leaves for garnish

Instructions

  • Remove brie from refrigerator and cut in half horizontally. Brie must be thoroughly chilled to make this possible.
  • In a food processor, combine basil, sun-dried tomatoes, garlic, pepper and lemon juice.
  • Process until a rough paste forms. Add the oil that dripped from the sun-dried tomatoes. Add a tad more from the jar if the mixture seems dry. It should be spreadable, but not too thin.
  • Spread the bottom half of the brie with half of the sun-dried tomato mixture. Top with the remaining brie half, pressing together firmly. Top the brie with the remaining sun-dried tomato mixture.
  • Bring to room temperature before serving. Serve with water crackers. May be made a day in advance. Wrap in plastic wrap and chill.

Nutrition

Calories: 83kcal | Carbohydrates: 2g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 149mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 1.7mg | Calcium: 48mg | Iron: 0.4mg

No Bake Brie Appetizer … It’s What’s For An Italian Wine Tasting Party

Palisade Peach Salmon Baked and Glazed

By 16 Comments

This Peach Salmon Recipe starts with a spicy brown sugar rub, then salmon fillets are baked and basted with a sweet and rich glaze of peach jam and lime juice. This peachy salmon is exciting with flavor and an epic easy weeknight dinner.

One of our favorite quick to the table salmon dinners is this recipe for Caper Sauce For Salmon. With a Mediterranean vibe, it’s healthy and satisfying.

Peach Jam Glazed Salmon with a tossed green salad and sauteed asparagus.
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About This Recipe and Finding Quality Salmon

Living on the Front Range in Colorado there are three things you can always count on.

  • The mountains are always to the west.
  • John Elway is always on television.
  • And the salmon fillets at Whole Foods are always reliable.

Being land locked, I envy those of you who live near the ocean and have access to all that fresh seafood … whine.  Oh sure, we see some good fish come through our markets here and there. But you have to be scrupulous, be there at the right time and trust your fish monger. And, of course, be willing to pay the price.

I don’t feel very comfortable purchasing seafood that labeled as “fresh – never frozen.” I don’t know how it’s been stored, how it’s been shipped … so I usually just reach for frozen packages that have been flash frozen shortly after the catch. And I purchase from reputable markets.

At Whole Foods trust their fresh farmed salmon fillets. They are always – always great. Consistently fresh, buttery in texture and flavorful.

And for everything else? Get to know your fish monger, like Evan at the seafood counter at my Highlands Ranch Whole Foods.

And if you’re looking to purchase fresh wild caught salmon check out Sitka Salmon Shares. A small fisherman coop that delivers fresh Alaska salmon right to your doorstep. It’s fabulous!

Inspiration for Peach Salmon

My latest culinary adventure for this glazed salmon in the oven was a peach jam and chile powder glaze.

An ample supply of homemade Peach Jam, and my gratuitous hoard of New Mexico Chile Powder gave me the inspiration for this easy baked salmon recipe.

That’s not to mention the pact I made with myself to eat seafood once a week. Quick to the table makes this recipe perfect for a weeknight dinner. And it comes with a fancy shiny glow that looks elegant, makes you smile and your mouth water.

For this recipe, the combination of the chile powder, peach jam, brown sugar and brightened with fresh lime juice seems to fit perfectly with the texture and subtle buttery fresh flavor that the salmon brings. With a Southwestern vibe.

I highly recommend you make this quick freezer peach jam recipe to use for this recipe. It’s made from fresh Colorado peaches and infused with hint of cinnamon and nutmeg, adding yet another layer of flavor to this recipe.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

Ingredients You’ll Need

Ingredients to make Peach Ham Oven Baked Salmon
  • ½ Pound Salmon Fillet
  • Peach Jam (apricot jam is a good sub here)
  • Lime
  • Brown Sugar
  • Chile Powder: Chimayo Chile Powder or any New Mexico Chile Powder. Or Cayenne or Ancho chile powder.
  • Olive Oil

How To Cook Salmon In The Oven

Pan frying salmon is pretty easy, but I prefer, and find it even easier, to bake it in the oven. For me, it’s a short cut to dinner bliss. It’s hands off  so you’re able to tend to other dinner prep duties.

  • Oven baked salmon is super easy. Preheat the oven to 400 degrees. Cover a small sheet pan with parchment paper. Place olive oil coated salmon on the parchment paper. I like using a silicone brush to coat the salmon in olive oil.
  • Season the salmon, in this case we’re rubbing the salmon with brown sugar and spicy chile powder. Bake for 15 – 20 minutes.
  • Using high heat for oven roasting salmon, will create a bit of a crust, keeping the inside of the salmon, moist, flaky and tender. Perfect!

Step by Step Instructions:

Using pin bone tweezers to remove pin bones from salmon
  1. Step 1: Start by removing any pin bones. Just rub a finger across the top of the salmon. If pin bones are evident, use tweezers or a pin bone remover. Pin bones can be a little slippery, so grasp the end of the bone with the tool and gently wiggle it free. If you’re more patient that I am, you’ll end up with a cleaner unblemished fillet.
Adding a brown sugar chile powder rub to salmon fillet
  1. Step 2: Drizzle the salmon fillet with olive oil and then sprinkle with the brown sugar, chile powder mixture. Gently rub onto the salmon.
Peach glaze for salmon
  1. Step 3: In small bowl, combine peach jam and lime juice.
Basting salmon for Oven glazed salmon
  1. Step 4: Place the salmon in the 400 degree oven and baste with the jam, lime juice mixture every five minutes. Cut the salmon into two portions and serve.

FAQ’s, Salmon

What Is That White Stuff That Comes Out of Salmon When It Bakes?

It’s Albumin. Albumin is the white substance you see seeping from the muscle fibers of the salmon as it cooks. It’s coagulated protein. Protein is in liquid form in the fish when it’s raw. It coagulates with heat.

How do you know when Salmon is done?

Gently press on the salmon with the back of a fork to get a feel if it’s ready to flake. If the flesh separates easily, it’s done. And if you’re starting to see hints of albumin it’s probably done. And if you see a lot of albumin, you’ve overcooked it. In culinary school we were told the fish was done just before it was ready to flake. Once out of the oven, the heat generated will will continue to cook the fish while you’re plating it. This takes practice to get this just right. I rely on the slightest hint of the presence of albumen and the fork test.

In Conclusion

Farm raised salmon fillets baked with a peach jam glaze with a side of sauteed asparagus and a tossed salad

A tossed salad and sauteed asparagus are perfect sides for this salmon entree, keeping the meal super healthy. This Pickled Beet Salad with Arugula and Feta would be a fun choice.

More Salmon Recipes

And moving away from the salmon party, the most popular oven baked fish recipe on my site, Heavenly Halibut. Halibut is slathered in mayo and butter and oven-broiled into a heavenly entree that your whole family will love. 

One of our favorite seafood recipes is this Recipe for Ling Cod. Topped with an easy lemon aioli and served over wilted Swiss chard makes this a restaurant quality feel special seafood meal.

And if you’re looking for a quick rich topping for roasted salmon fillets, try topping them with a spoonful of Red Onion Chutney. The flavor combo is divine.

And don’t forget to check out my Seafood Category. Lots ideas for that pact you made to eat seafood once a week.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

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5 from 9 votes

Peach Jam Baked Glazed Salmon Recipe

Salmon Fillets are baked and basted with a combination of New Mexico Chile Powder and Peach Jam. A recipe that has become our favorite for an easy weeknight dinner. 
Prep Time15 minutes
Cook Time15 minutes
Course: Main Course Seafood
Cuisine: Southwestern
Servings: 2
Calories: 75kcal
Author: Lea Ann Brown

Ingredients

  • ½ pound Salmon Fillets About ½ to ¾ pound total
  • 2 teaspoons olive oil
  • 1 teaspoon Chimayo Chile Powder or Ancho or Cayenne pepper
  • 1 teaspoon Brown sugar
  • 1 Tablespoon Peach Jam heaping tablespoon
  • Juice of ½ lime

Instructions

  • Preheat oven to 400 degrees.
  • Combine the New Mexico chile powder and brown sugar in a small bowl. Rub the salmon fillets with olive oil and then the rub the chile powder mixture evenly over the flesh of the salmon.
  • Place salmon, skin side down on a small sheet pan that's been covered with parchment paper.
  • Meanwhile in a small bowl, mix the the peach jam and lime juice together with a whisk.
  • Cook salmon for about 12-20 minutes. Using a basting brush, liberally brush the salmon with the jam mixture every 2 – 3 minutes.
  • Check the salmon for doneness after 12 minutes. Gently press on the salmon to get a feel if it's ready to flake. And check for albumen to be present. In culinary school we were told the fish was done just before it was ready to flake. Once out of the oven, the heat generated will will continue to cook the fish while you're plating it. This takes practice to get this just right. I more easily rely on the presence of albumen and the feel of the fish. When you press down on the fish, it should be willing to spread apart a bit. Meaning it's flaking.

Notes

How do you know when Salmon is done? Gently press on the salmon with the back of a fork to get a feel if it’s ready to flake. If the flesh separates easily, it’s done. And if you’re starting to see hints of albumin it’s probably done. And if you see a lot of albumin, you’ve overcooked it.

Nutrition

Calories: 75kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 20mg | Fiber: 1g | Sugar: 7g | Vitamin A: 295IU | Vitamin C: 0.9mg | Iron: 0.2mg

Glazed Peach Salmon … It’s What’s for Dinner

4th of July Side Dishes, Recipe Lineup

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4th of July Side Dishes and ideas. It’s hardly 4th of July without a back yard party barbecue or a picnic in the park. Fireworks, friends and food!

And with those gatherings comes the request for you to contribute a barbecue side dish. You need side dishes that travel well and are proven crowd pleasers. 

Look no further, here’s a line up of the best picnic side dishes from some of the best bloggers around. Pasta salads, vegetable salads, potato salads and some very clever specialty picnic side dishes.

Perfect for any burger, brisket or chicken main course that comes off that grill.

a collage photo of 4th of july side dishes

Table of contents

Fruit Salad Ideas for 4th of July Side Dishes

Fruit salads are a fresh choice for a backyard BBQ party. Here are some ideas that will have the crowd clamoring for more.

Summer Glow Salad with Blueberries and Cherries, Rhubarbarians

This healthy vegetarian Farmers Market Salad is loaded with fresh Summer fruit and goat cheese. 

4th of July Side dish recipe with blueberries and cherries

Greek Yogurt Fruit Bites, Salt and Baker

Whether you're throwing a 4th of July party, having a barbecue, or you just want to enjoy a delicious finger food, these Greek Yogurt Fruit Bites are just what you need! Flaky fillo shells are filled with a sweetened greek yogurt whipped cream and topped with fresh fruit. This delicious treat serves as the perfect appetizer or dessert! 

Greek Yogurt Fruit Bites for 4th of July

Corn Peach and Tomato Basil Salad, Lively Table

This fresh corn, peach and tomato basil salad with parmesan a miso vinaigrette is the ultimate fresh and flavorful summer side dish! (gluten-free, nut-free, vegetarian)

Corn Peach Basil Salad

Pineapple Cucumber Salad, Natalie’s Health

This refreshing Pineapple Cucumber Salad is ideal side that goes so well with any dinner or BBQ. It's packed with vitamins and so much crunchiness. It's HEALTHY, all natural and super easy to make! Great for potluck, parties and picnics.

Pineapple and cucumber salad for fruit salad ideas for 4th of July

Watermelon Berry Summer Salad, Yay for Food

Bursting with sweet, colorful fruit and fresh, cooling mint, this vibrant watermelon salad recipe is so easy to make and delicious you'll want to serve it all summer long.

Watermelon berry salad served in a glass bowl.

Summer Peach Panzanella, Food Banjo

The crunchiness of the bread, the crispness of the tomatoes, the juiciness of the peaches all seem to work together in harmony. The flavors meld so nicely together too. The sweetness of the peaches, tartness of the white balsamic vinegar, slight spiciness of the onions. It really is just the perfect summer potluck salad.

Peach Panzanella Salad for 4th of July sides

Arugula Berry Citrus Salad, Stylish Cravings

Nothing better than a fresh delicious salad! This simple Florida arugula berry citrus salad is bursting with flavor and can be served as a side salad or tossed with chicken for lunch or dinner!

Arugula berry citrus salad side dish

Simple Watermelon Cucumber and Mint Salad, Healthy Feels

This colorful dish is quick and easy to make and fun for kids to help out. You can make watermelon moons using circle cutters! A simple dressing of fresh lemon juice and olive oil makes the sweetness from the watermelon pop. Thinly sliced Japanese cucumber adds a natural subtle saltiness that complements the mint and watermelon perfectly.

Watermelon, cucumber mint salad

Summer Pasta Salad Recipes, Fourth of July Side Dishes

Summer BBQ’s just aren’t complete without pasta salad side dishes, they scream Summer. Graciously welcome grilling season with a side dish of bright lively pasta. Here are some great ideas for your next back yard party.

Rancharoni Macaroni Salad, Ramshackle

Want to bring something a little different to your next potluck or picnic, tasty and reachable enough for almost everybody to enjoy? This Rancharoni Macaroni Salad mashes up a classic macaroni dish with tasty Ranch goodness to drop this easy-to-make flavor explosion on your next party.

Rancharoni macaroni salad

Corn Maque Choux Macaroni Salad, Erica’s Recipes

This Cajun salad recipe with crispy bacon and corn, is a must-try, new go-to, summer-loving must-do. Inspired by the classic, Maque Choux, this Cajun macaroni salad recipe is easy, approachable, make-ahead, kid friendly, and pot-luck perfect.

Corn Maque Choix Macaroni 4th of July Side Dish

Tuscan Tortellini Salad, The Cozy Cook

This tortellini salad is loaded with classic flavors of Tuscany, including mozzarella, pepperoni, salami, olives, sun-dried tomatoes, and more. Better yet, it can be served warm or chilled!

Tuscan Tortellini Salad for 4th of July Side Dishes

The Best Pasta Salad Ever, Cooking On The Ranch

Take a look at this wonderful pot luck, crowd pleasing Summer pasta salad.  Salty bacon and sweet onions…always a winner, chewy cheese tortellini with a fresh crunch of broccoli, colored with red tomatoes, with a creamy sweet unique dressing. 

Pasta salad made with tortellini.

Sun-Dried Tomato Pasta Salad, Midwest Foodie

This sun dried tomato pasta salad is loaded with PLENTY of sun dried tomatoes, artichoke hearts, garbanzo beans, chopped spinach, fresh mozzarella and shaved Parmesan - it's the stuff dreams are made of!

Sun-dried tomato pasta salad

Easy Greek Orzo Salad, Happy Kitchen

This easy Greek Orzo Salad is perfect for picnics, potlucks, BBQs and get togethers. Whenever you need an easy and healthy side dish, that is guaranteed to disappear first, make this gorgeous Greek orzo salad!

Esy Greek Orzo Salad

Classic Macaroni Salad, Cooking On The Ranch

Hot weather and cool refreshing recipes go hand in hand. This classic macaroni salad recipe is a real crowd pleaser! It's perfect for picnics, potlucks, and backyard BBQs.

Classic old fashioned macaroni salad with elbow macaroni served in a white bowl garnished with celery leaves

Creamy Smoked Mozzarella Pasta Salad, Cooking On The Ranch

Creamy Smoked Mozzarella Penne Pasta Salad with baby spinach, roasted red bell pepper and an outstanding Parmesan cream sauce. This unique and hearty pasta salad recipe, that can be made in advance, will wow guests at your next potluck.

Whole foods smoked mozzarella pasta salad with spinach

Lancaster Country Amish Pasta Salad …. Cooking On The Ranch

Bold in flavor, it's sweet, tangy, and creamy in texture. 

Amish Macaroni Salad served in a rustic bowl.

Vegetable Side Dish Recipes for 4th of July

Don’t forget to eat your veggies.

Pineapple Coleslaw, Cooking On The Ranch

Take classic creamy coleslaw to a whole new level by adding chunks of sweet pineapple and a creamy jalapeno buttermilk dressing. Give this Pineapple Coleslaw recipe a try. It's a perfect side dish for any Summer BBQ and you'll be amazed at how many people will ask you for the recipe.

Cole Slaw with pineapple served in a white serving bowl with wooden serving tongs

Old Fashioned Pea Salad with Eggs, Cooking On The Ranch

Using frozen peas makes this a cinch to make. It's Creamy with Miracle Whip, savory with bacon and cubed cheddar cheese. A popular choice for pot lucks and back yard bbq's.

Old fashioned pea salad in a gold serving bowl.

Broccoli Salad with Bacon and Cranberries, I Heart Naptime

This Broccoli Salad With Bacon Is Dressed Up With Cranberries, Sunflower Kernels And A Delicious Homemade Dressing. It Is Super Easy To Make And Always A Crowd Pleaser. It's The Perfect Side Dish To Bring To Any Potluck.

Broccoli Cranberry Salad

Sweet Corn Edamame, Cooking On The Ranch

Switching out edamame for traditional lima beans makes this a very special version of corn succotash. Add sweet red bell pepper, rice wine vinegar and basil and you've got a sassy Summer side dish. A healthy 4th of July Vegetable Salad Recipe! 

Corn succotash with edamame and red bell pepper on a blue plate.

Mexican Corn Salad with Citrus Aioli, Cooking On The Ranch

Mexican Corn Salad Recipe with Citrus Aioli. This Mexican corn side dish recipe has it all, sweet, creamy, tangy, easy and absolutely delicious. It's everything you love about a Mexican side dish. A pot-luck pleaser.

Mexican corn salad recipe served on a turquoise platter

Potato Salad Recipes for 4th of July Side Dishes

A picnic party simply wouldn’t be complete without a potato salad. Here are some great recipes that will make your Summer better than ever.

Mexican Street Corn Potato Salad, My Kitchen Love

Mexican Street Corn Potato Salad is a delicious and easy potato salad recipe. Bright and flavorful, the Mexican Street Corn element adds some fiesta to a classic potato salad. 

Mexican Street Corn Potato Salad for 4th of July Side Dishes

Grilled Smashed Potato Salad with Chive Lemon Yogurt, The Endless Meal

If you’re looking for a healthy and DELICIOUS summer salad recipe, this Grilled Smashed Potato Salad is it. The potatoes are boiled, gently smashed, then grilled for tons of extra flavor. They’re tossed with some greens and an easy to make lemony yogurt and chive dressing. It’s delish vegetarian + gluten-free side dish everyone will love!

Grilled Smashed Potato Salad

Mustard Dill Potato Salad (no mayo), Yay For Food

The bold flavour of dijon mustard teams up with earthy dill in this no mayo, vegetarian potato salad recipe. With textures ranging from creamy to crunchy, this salad makes for the perfect quick and easy side dish.

Mustard Dill Potato Salad

Italian Potato Salad with Green Beans, no Mayo, She Loves Biscotti

This easy to make creamy Italian Potato Salad with green beans will quickly become your favorite summer potluck recipe. You are going to love this no mayo potato salad!

Italian potato and green bean salad

Pickled Green Olive and Potato Salad, Plating Pixels

Perfect for potlucks, picnics or a dinner side, this Pickled Green Olive and Potato Salad will be a favorite. Fingerling potatoes with mayo, vinegar, garlic, castelvetrano olives and fresh parsley. Serve warm or cold.

Green Olive Potato Salad

Bacon Blue Cheese Potato Salad, Cooking On The Ranch

The flavors of blue cheese and bacon flavor this potato salad that's great for any pot luck, back yard BBQ or picnic. A creamy and delicious potato side dish that will wow your crowd. Give this one a try, it's creamy, tart and perfect.

Blue Cheese Potato Salad with Bacon and sliced hard boiled eggs.

Miso and Za’atar Potato Salad, Zestful Kitchen

The beloved potato salad gets a unique and flavorful upgrade with the help of miso paste and za'atar. Incredibly savory and satisfying, this Asian potato salad, with a Middle Eastern nod, dares to steal the spotlight from any main dish.

Miso Za'atar potato salad

Patriotic Potato Salad with Herb Dressing, Joyful Healthy Eats

Made with red, white and blue potatoes, this Patriotic Potato Salad is a delicious & easy side dish. Covered with a homemade Herb Vinaigrette for the ultimate flavor!

Patriotic potato salad made with red white and blue potatoes.

Old Bay Potato Salad, This is How I Cook

Old Bay Potato Salad has the flavor of Old Bay, and all kinds of goodness. If you love potatoes you will love this version of potato salad! Perfect for your pot-luck backyard BBQ

Old Bay Potato Salad Recipe using old bay seasoning

Italian Potato Salad with Tuna, Pinch and Swirl

Italian Potato Salad is a lightened up twist on traditional potato salad. Red potatoes are coated in peppery olive oil and tossed with crunchy cucumber, tender tomatoes, briny olives and capers, buttery boiled eggs, then spiked with vinegar, oregano and slivers of fresh basil. This Italian style potato salad recipe is easy to assemble.

Italian Potato Salad with Tuna

Old Fashioned Easy Classic Potato Salad Cooking On The Ranch

This easy potato salad recipe includes tips for perfectly boiled potatoes and eggs, along with a homemade potato salad dressing from my mom and hers! A classic American back-yard BBQ side dish.

classic potato salad recipe topped with sliced hard boiled eggs

Austrian Potato Salad, Karen’s Kitchen

This Austrian-style potato salad is tangy, herby, and filled with amazing flavor and crunch.

Austrian Potato Salad

Loaded Baked Potato Salad, Cooking On The Ranch

Loaded with bacon and sour cream. Everyone will say "Yes Please"  A perfect potato salad recipe for a picnic, back-yard BBQ party and a perfect side dish for anything grilled, steak, burgers, chicken … 

Loaded baked potato salad in a white serving bowl.

Baked Beans Recipes

Spicy Baked Beans, Cooking On The Ranch

Sweet, smoky, spicy baked beans recipe. A delicious way to dress up a can of beans. Super easy recipe, super popular.

Chile BBQ Baked Beans On The Grill, Cooking On The Ranch

Rich, robust, sweet, spicy and smoky, these Chile BBQ Baked Beans On The Grill are a total WOW on the flavor scale. Using canned baked beans and adding bacon, molasses and chile peppers, mesquite wood chips bring home the incredible smoky flavor.

Adding sauce to canned beans to make bbq baked beans on the grill.

And of course 4th of July wouldn’t be complete without a patriotic cookie recipe from Holly over at A Baker’s House

Stars and Stripes Red White and Blue Cookies

Decorating stars and stripes cookies  in red, white and blue brings so much life and fun to an ordinary cookie and decorating with royal icing is not as hard as you might think. Use food coloring and icing techniques to make these red, white and blue cookies!

Stars and Stripes Red White and Blue Cookies for 4th of July Dessert