Peach Roasted Salmon Recipe
There’s something about the combination of sweet and savory flavors that feels like a hug for your taste buds, and this peach roasted salmon does exactly that. The rich, flaky salmon pairs beautifully with the caramelized peaches, while the tangy marinade brings everything together in a way that’s both simple and elegant. It’s the kind of recipe that makes a weeknight feel special without requiring hours in the kitchen. Plus, who doesn’t love an easy cleanup with just one skillet?
This recipe became a favorite in my home after a summer barbecue where leftover peaches were begging to be transformed into something magical. The result? A sweet-tangy masterpiece that I’ve since made for everything from quiet dinners to holiday spreads. Trust me, once you try it, you’ll find yourself making it again and again.
A peachy twist with a personal touch 🍑
I first tried this recipe after going a little overboard at the farmer’s market. There’s a certain allure to perfectly ripe peaches—they’re practically glowing, promising sunshine in every bite. I had a mountain of them at home and was running out of ideas (besides eating them fresh, of course). Then inspiration hit when I remembered a jar of peach preserves tucked away in my pantry. Why not bring those juicy peaches into a savory dish?
The first time I made this peach roasted salmon, the whole house smelled amazing—garlic, tangy vinegar, and sweet peaches blending into an intoxicating aroma. When I pulled the skillet out of the oven, the bubbling marinade had thickened into a sticky, golden glaze, and the peaches had softened into melt-in-your-mouth perfection. It wasn’t just dinner; it was an experience.
The origin story: peaches and salmon, a surprising duo
Pairing fruit with fish isn’t new—think lemon with grilled fish or mango salsa on tacos—but peaches bring a unique twist to the table. Their natural sweetness enhances the richness of the salmon, while the slight tartness keeps the dish from feeling cloying. Salmon, especially when roasted, is a traditional favorite for its buttery texture and versatility. Adding peaches to the mix creates a harmony of flavors that feels modern yet comforting, and it’s a delightful nod to seasonal eating.
The concept of fruit-glazed proteins dates back to centuries-old cooking traditions. Chefs have long known that the natural sugars in fruit caramelize beautifully during cooking, creating depth and complexity. In this recipe, the peach marinade does just that—glazing the salmon with a touch of summer magic.
Let’s talk ingredients: peaches, salmon, and more!
This dish gets its character from just a handful of ingredients, each playing a key role.
- Peach preserves: These form the sweet base of the marinade. If you’re out of preserves, you can swap in apricot preserves or even a bit of honey with mashed fresh peaches for a more natural twist. Look for preserves with minimal added sugar to keep the flavors balanced.
- Salmon: Rich, flaky salmon is the perfect canvas for the peachy glaze. Skin-on fillets work best for searing and baking. If you prefer another fish, trout or arctic char are excellent substitutes.
- Peaches: Fresh, ripe peaches add texture and visual appeal. Nectarines work too if peaches aren’t in season. When choosing peaches, go for ones that are firm but slightly soft to the touch—overripe peaches might turn mushy in the oven.
- Soy sauce: This adds a hint of umami to the dish. For a gluten-free option, try tamari or coconut aminos.
- Apple cider vinegar: The tangy kick cuts through the sweetness, balancing the flavors beautifully.
- Mustard and garlic: These add depth and a bit of zing, keeping the dish from leaning too sweet.

Kitchen gear: what you need (and what you can skip)
For this recipe, you don’t need much in terms of fancy equipment, which is one of the reasons I love it.
- A good skillet: An oven-safe skillet is essential since the dish transitions from stovetop to oven. If you don’t have one, you can sear the salmon in a regular skillet and transfer everything to a baking dish for the oven portion.
- A sharp knife: You’ll need this for slicing the peaches thinly. Trust me, a dull knife will just smush them.
- Tongs or a spatula: To flip the salmon without breaking the fillets. A fish spatula works best here, but regular tongs will do the trick.
No fancy gadgets required—just the basics!
Step-by-step: cooking your peach roasted salmon
Let’s get cooking! This recipe comes together quickly, but there are a few tips I’ve learned along the way to make it even easier.
- Make the marinade: In a medium bowl, whisk together the peach preserves, olive oil, soy sauce, vinegar, mustard, garlic, salt, black pepper, and red pepper flakes. Pro tip: taste the marinade before using it! If you prefer it tangier, add an extra splash of vinegar; sweeter, a drizzle of honey.
- Marinate the salmon: Place the salmon fillets in a resealable plastic bag and pour in half the marinade. Massage the bag gently to coat the fillets, then let them chill in the fridge for 30 minutes to 1 hour. Don’t skip this step—it’s where the salmon soaks up all that peachy goodness.
- Sear the salmon: Heat olive oil in your skillet over medium-high heat. Place the salmon skin side up first for a nice golden sear (about 2-3 minutes). This seals in the juices. Then, flip it over so the skin crisps up while you cook the peaches.
- Add the peaches: Scatter the peach slices around the salmon and let them soften slightly. Their juices will mingle with the marinade, creating an even deeper flavor.
- Bake it off: Pour the reserved marinade over everything and transfer the skillet to a preheated 375°F oven. Bake for 12-15 minutes until the salmon is cooked through (it should flake easily and hit 145°F internally). The peaches will caramelize and become irresistibly tender.

Variations and creative twists
This peach roasted salmon is endlessly adaptable. Here are some ideas to make it your own:
- Vegan option: Swap the salmon for firm tofu or cauliflower steaks. Use the same marinade for a plant-based version that’s just as satisfying.
- Seasonal swaps: When peaches are out of season, try using pears, plums, or even pineapple for a different flavor profile.
- Spice it up: Add more red pepper flakes or a pinch of cayenne for a kick. A sprinkle of smoked paprika in the marinade also brings a lovely depth.
- Citrus twist: Add orange or lime zest to the marinade for a fresh burst of flavor.
- Herbaceous upgrade: Toss in fresh thyme or rosemary sprigs while baking for a fragrant, earthy touch.
Serving and presentation ideas
For a stunning presentation, plate the salmon with the caramelized peach slices arranged on top. Sprinkle chopped fresh parsley for a pop of color. I like to serve this dish with a side of fluffy jasmine rice or quinoa to soak up the extra sauce. For a more indulgent meal, creamy mashed potatoes pair wonderfully, too.
Suggested drinks
This dish pairs beautifully with light, refreshing beverages. Try a sparkling peach iced tea for a fun thematic pairing or a cucumber-mint lemonade for a zesty contrast. If you’re in the mood for something cozy, a warm ginger tea complements the sweetness and spice of the dish.
Storing leftovers and reheating tips
If you have leftovers (lucky you!), store the salmon and peaches in an airtight container in the fridge for up to 3 days. To reheat, place everything in a skillet over low heat, adding a splash of water or broth to keep the sauce from drying out. Avoid microwaving, as it can overcook the salmon.
Scaling up or down
This recipe easily adjusts for different serving sizes. For two people, halve the ingredients and use a smaller skillet. For a crowd, double the recipe, but make sure not to overcrowd the skillet—use two pans if necessary.
Potential hiccups (and how to avoid them)
- Overcooking salmon: Keep an eye on the time—it’s better to check early than to risk dry fish.
- Watery peaches: If your peaches are too juicy, blot them with a paper towel before adding them to the skillet.
- Marinade burning: Make sure to use medium-high heat when searing to avoid scorching the sugar in the preserves.
Give it a go!
This peach roasted salmon is a showstopper that’s deceptively simple to make. With its sweet, savory, and tangy flavors, it’s a dish you’ll find yourself craving long after the last bite. Whether you’re serving it for a dinner party or a weeknight meal, don’t be surprised if it becomes your go-to recipe. Let me know how you like it—and don’t be afraid to add your own twist!

FAQs
- Can I use frozen salmon?
Absolutely! Just make sure to thaw it completely before marinating. - What if I don’t have fresh peaches?
Canned peaches (in juice, not syrup) or nectarines work well as substitutes. - Can I grill the salmon instead?
Yes! Grill the marinated salmon over medium heat and add the peaches in a grill pan on the side. - What’s the best way to tell if the salmon is cooked?
Check for an internal temperature of 145°F, or see if it flakes easily with a fork. - How can I make this dish spicier?
Add extra red pepper flakes or a drizzle of hot sauce to the marinade.

Peach Roasted Salmon Recipe
Sweet peach preserves and fresh peaches elevate this easy roasted salmon recipe. Perfect for weeknights or special dinners!
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- For the Marinade:
- ¾ cup peach preserves (240 g)
- 2 tablespoons olive oil (extra virgin)
- 2 teaspoons soy sauce (non-alcoholic alternative, e.g., naturally brewed or tamarind-based)
- 2 teaspoons apple cider vinegar
- 2 teaspoons mustard
- 2 teaspoons minced garlic
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- For the Salmon:
- 4 skin-on salmon filets (about 1½ pounds total)
- 1 tablespoon olive oil (extra virgin)
- 2 medium peaches, thinly sliced
- Fresh parsley for garnish
Instructions
- Make the marinade: In a medium bowl, whisk together the peach preserves, olive oil, soy sauce, vinegar, mustard, garlic, salt, black pepper, and red pepper flakes. Pro tip: taste the marinade before using it! If you prefer it tangier, add an extra splash of vinegar; sweeter, a drizzle of honey.
- Marinate the salmon: Place the salmon fillets in a resealable plastic bag and pour in half the marinade. Massage the bag gently to coat the fillets, then let them chill in the fridge for 30 minutes to 1 hour. Don’t skip this step—it’s where the salmon soaks up all that peachy goodness.
- Sear the salmon: Heat olive oil in your skillet over medium-high heat. Place the salmon skin side up first for a nice golden sear (about 2-3 minutes). This seals in the juices. Then, flip it over so the skin crisps up while you cook the peaches.
- Add the peaches: Scatter the peach slices around the salmon and let them soften slightly. Their juices will mingle with the marinade, creating an even deeper flavor.
- Bake it off: Pour the reserved marinade over everything and transfer the skillet to a preheated 375°F oven. Bake for 12-15 minutes until the salmon is cooked through (it should flake easily and hit 145°F internally). The peaches will caramelize and become irresistibly tender.
Notes
If you have leftovers (lucky you!), store the salmon and peaches in an airtight container in the fridge for up to 3 days. To reheat, place everything in a skillet over low heat, adding a splash of water or broth to keep the sauce from drying out. Avoid microwaving, as it can overcook the salmon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner