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.
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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
- 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:
- 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.
- Step 2: Drizzle the salmon fillet with olive oil and then sprinkle with the brown sugar, chile powder mixture. Gently rub onto the salmon.
- Step 3: In small bowl, combine peach jam and lime juice.
- 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
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.
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
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 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.
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Peach Jam Baked Glazed Salmon Recipe
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
Nutrition
Glazed Peach Salmon … It’s What’s for Dinner
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
A family favorite; simple and very tasty, a nice sweet and spicy touch for salmon. Peach and lime glaze is great — but experiment with any jam you have on hand (an orange marmalade glaze was fantastic, used brandy instead of lime juice, with ancho-based rub). Thank you Lee Ann!
I made this and was surprised at how good it was. Paired it with a lite salad and buttered asparagus. The Ancho chili pepper on the sweet side.
Good morning Judy
Thanks so much for taking the time to comment about the Peach Jam Glazed Salmon. And I’m thrilled that you liked it.
Its a recipe that we make over and over … so easy.
Hi Judy. Thanks so much for your note. I love this recipe and I’m very glad you liked it. And it sooooo easy.
Salmon is on my usual rotation too, although I am the only one in my family who likes it. I like to buy the individually frozen wild salmon from Costco and then I can just defrost one at a time for me. I will add a peach glaze next time I make it!
This looks like a great recipe. I’d definitely going to put this on my list of things to try. For anybody out there looking to start with high-quality wild salmon, I suggest checking out this site: https://www.fishhousestanleypark.com/
Hi Gretchen – thank for the comment and for that link.
Lea Ann, I’m really picky about my seafood, too. You have to be these days! And your recipe is beautiful. I can taste it now!
I often buy frozen too — often better quality. Anyway, terrific looking dish! Neat glaze — so much flavor. Thanks!
Thanks John. And as always, thanks for stopping in.
What a great post! And it’s true. I love colorado because I always know what direction I’m facing. I kept getting lost in Phoenix! I also love this salmon and all the fish recipes you post. With the mention of peaches you also have me salivating! Thanks Lea Ann!
🙂 Thanks Abbe.
Ooh, I love this simple yet delicious salmon preparation! Great for a quick meal! I usually go with the oven method, too. So easy.
I think oven is just more reliable. Which is not how I was taught in Culinary School. It was stovetop French Steel pan and then to oven.
Looks really good Chef and I like your “check for doneness” tips
Thanks Larry.