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.

Course Main Course Seafood

Cuisine Southwestern

Prep Time 15

Cook Time 15

Servings

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