Ingredients
Scale
- ¾ cup peach preserves
- ¼ cup apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 2 teaspoons soy sauce
- 2 tablespoons Dijon mustard
- 2 teaspoons garlic, minced
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 4 salmon fillets (about 1½ pounds), skins on
- 2 medium peaches, pitted and thinly sliced
- Parsley for garnish
Instructions
- In a medium bowl, mix peach preserves, apple cider vinegar, olive oil, soy sauce, Dijon mustard, garlic, salt, black pepper, and red pepper flakes.
- Reserve half of the marinade for glazing later. Place salmon fillets in a resealable bag and pour in the remaining marinade; seal and marinate in the fridge for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear salmon fillets skin-side up for about 2-3 minutes.
- Flip fillets skin-side down, add peach slices, and pour reserved marinade on top.
- Bake for 12-15 minutes until internal temperature reaches 145°F (63°C) and serve garnished with parsley.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with peaches (approximately 6 ounces)
- Calories: 350
- Sugar: 20g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg