Peach Salmon

iamwinfred

This peach salmon recipe turns a handful of pantry basics and a couple of ripe peaches into the kind of dinner that looks like you fussed over it for hours. Pan seared salmon fillets get glazed in a sticky mixture of honey, garlic, and fresh peach, then finished with soft caramelized peach slices right on top. It is sweet, savory, and ready in about thirty minutes, which makes it perfect for a weeknight but special enough for company.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings servings

Calories 380 kcal

Equipment

Cast iron skillet or heavy bottomed nonstick pan
Fish spatula
Instant-read meat thermometer
Glass mixing bowls
Basting brush
Rimmed baking sheet optional, if finishing in oven
Chef's knife
Small saucepan

Ingredients

4 Wild Caught Salmon Fillets about 6 ounces each
Salt to taste
Black Pepper to taste
2 tablespoons Olive Oil
2 ripe peaches one diced and one sliced
3 cloves Garlic minced
1/4 cup Raw Honey
2 tablespoons Low Sodium Soy Sauce or tamari for gluten free
1 tablespoon Brown Sugar
1 tablespoon Fresh Lemon Juice
1 tablespoon Unsalted Butter
1/4 teaspoon Crushed Red Pepper Flakes optional
Fresh Thyme or Basil Leaves for garnish

Instructions

Pat the salmon fillets completely dry with paper towels and season both sides generously with salt and black pepper. Let sit at room temperature for 10 minutes.
In a small saucepan over medium heat, combine the diced peach, minced garlic, honey, soy sauce, brown sugar, and lemon juice. Simmer for 4 to 5 minutes until the peach softens and sauce thickens slightly. Remove from heat.
Heat olive oil in a cast iron skillet over medium high heat until shimmering. Place salmon skin side down and press gently for 30 seconds. Sear for 4 to 5 minutes until a golden crust forms, then flip and cook another 3 to 4 minutes.
Reduce heat to medium low. Spoon half the peach glaze over the salmon and brush evenly. Add butter to the pan and arrange sliced peaches around the salmon. Cook for 2 to 3 minutes, spooning glaze over fish, until internal temperature reaches 130 to 135°F.
Remove from heat, drizzle with remaining glaze, and sprinkle with red pepper flakes and fresh herbs. Serve immediately while warm and glossy.

Notes

Use peaches that are ripe but still slightly firm so they hold their shape in the pan instead of turning to mush.
Do not move the salmon while it sears; moving it too early tears the crust and sticks to the pan.
Pull the salmon a few degrees early since it continues cooking from residual heat once removed from the pan.
If your glaze gets too thick, thin it with a teaspoon of water or extra lemon juice.
Pat the salmon completely dry before seasoning for the best possible crust.
For a dairy-free version, swap the butter for extra olive oil or a dairy-free butter substitute.
To bake instead of stovetop, cook seasoned salmon at 400°F for 12 to 15 minutes, brushing with glaze halfway through and at the end.
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water.
Grill the salmon on a grill pan instead of searing for a smoky char, or swap the honey glaze for a fresh peach salsa.
Add a spoonful of Dijon mustard to the glaze for extra tang, or stir in a splash of bourbon for a deeper flavor.

Nutrition

Serving: 1fillet with glazeCalories: 380kcalCarbohydrates: 22gProtein: 34gFat: 17gSaturated Fat: 4.5gPolyunsaturated Fat: 3.2gMonounsaturated Fat: 7.8gCholesterol: 85mgSodium: 520mgPotassium: 680mgFiber: 2gSugar: 18gVitamin A: 8IUVitamin C: 12mgCalcium: 4mgIron: 8mg

Keyword glazed salmon, honey garlic salmon, one skillet dinner, peach salmon recipe, summer salmon