Glazed Salmon with Peaches

Glazed Salmon with Peaches

Who would refuse the tree-ripened, fresh, big, juicy, plump, and sweet peaches? Unless you are allergic to peaches, I haven’t met anyone who wouldn’t like peaches when served. Unfortunately peaches are so seasonal, which means it is very difficult to access fresh peaches in the middle of winter. (In some areas you might be able to, but they won’t taste like summer peaches in season).

Luckily, we have a solution. The next best thing to fresh summer peaches is the Del Monte® canned peaches. They are garden quality and tasty to use in many recipes, not to mention their convenience to stock up in your pantry.


Del Monte peach chunks

I have used Del Monte® canned fruits in dessert recipes many times and have always been pleased with the results. Today, I would like to share a recipe that can use these great canned peaches in a healthy main course; the Glazed Salmon with Peaches.


Glazed Salmon with Peaches

Salmon is perfect protein choice to pair with fruits. The tender, flaky meat is very moist, the peaches brings irresistible fragrance and mellow flavor, and the whole grain mustard glaze binds the two to pair perfectly.

When I served this meal to my kids, they all approved its flavor and devoured the entire salmon. My 13-year-old daughter commented, “It is savory with a hint of sweetness.” The recipe is very simple and easy to put together. You will have a delicious and healthy dinner within 25 minutes from start to finish. Shall we start?



Get your beautiful salmon fillet ready. Transfer it into a greased baking pan.



Drain a can of Del Monte® Yellow Cling Peach Chunks Heavy Syrup, reserving 1 tablespoon of its syrup.



In a small sauce pan, combine brown sugar, butter and the reserved syrup.



Bring the pan over medium heat, melt the brown sugar in the butter. Remove the pan from the heat.



Add the whole grain mustard, soy sauce, olive oil,



grated fresh ginger, a little salt, and some black pepper. Mix it all up to make a beautiful glaze.



Brush half the amount of glaze on the salmon.



Coat the drained peaches with the remaining glaze,



and then dump them over the salmon.



Bake in the preheated 400 degree F (220 C) oven for 15-18 minutes depending on the thickness of your salmon. Then take the pan out, move the rack to the top position, turn your oven to broiler setting on high, and return the salmon to oven and continue to broil for 5-7 minutes. Make sure you watch carefully so it doesn’t burn.



Broiling the last few minutes at the end of cooking time will set the glaze nicely on the salmon. Let it sit for 5 minutes, then sprinkle a little cilantro on the top. Serve the salmon warm over rice and your meal is ready.

Here is another great piece of news. Del Monte is offering a great giveaway to win a $100 Visa gift card. If you would like to be the lucky winner, please provide your answer for the question, “What are your favorite fruits and vegetables to stock in your pantry?” in your comment.

Below are the giveaway rules you need to read. The sweepstakes is sponsored by Del Monte (not by Beyond Kimchee), but I hope Beyond Kimchee readers can win!

No duplicate comments. You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 1/6/2014-2/6/2014

Be sure to visit the Del Monte brand page on where you can read other bloggers’ posts!

Good luck and enjoy the recipe!

BK-Lg signature     Glazed Salmon with Peaches

Glazed Salmon with Peaches

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: about 4 servings

Glazed Salmon with Peaches


  • 1-1/2 lb salmon fillet
  • 1 can (15.25 oz) Del Monte peach chunks, drained but reserving 1 tablespoon syrup
  • 1 tablespoon butter
  • 1-1/2 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 2 tablespoon whole grain mustard
  • 1 tablespoon olive oil
  • 1-1/2 teaspoon freshly grated ginger
  • 1/4 teaspoon kosher salt
  • dashes of freshly ground pepper
  • 2 tablespoon chopped cilantro to garnish


  1. Preheat oven to 400 degree F.
  2. Place salmon fillet in a greased baking pan.
  3. In a small sauce pan combine butter, brown sugar, and the reserved syrup from the can. Bring the pan to medium heat and melt brown sugar in butter and the syrup. Remove the pan from the heat.
  4. Add soy sauce, whole grain mustard, olive oil, ginger, salt and pepper to the brown sugar mixture and mix well. Cool down for 5 minutes.
  5. Brush salmon with half of the mustard glaze. Put drained the peaches to the other half of glaze and coat them well. Spread the peaches over the salmon.
  6. Bake in the preheated oven for 12-15 minutes. Remove the salmon from the oven and change the oven heat setting to broil on high. Place the rack to the top and return the salmon to the oven so that the heat source is about 4-5 inch above the salmon. Broil the salmon and the peaches for 5-6 minutes until the glaze sets and peaches gets slightly browned.
  7. Serve hot over bed of rice
Disclosure : This post is sponsored by Del Monte


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  1. 5

    Serena says

    I always stock tangerines, peaches, and pears in my pantry!!! They are a great addition to almost any meal.

  2. 10


    Salmon really does pair well with fruit. This looks like a wonderful recipe! I buy most fruit fresh, but canned pineapple can be really useful to have on hand – I have a couple of recipes that uses it. Anyway, good stuff – thanks.

  3. 21

    Kiara says

  4. 40


    I’m probably out of the giveaway range and never have much luck with these things anyway, so I’ll just say: love the recipe idea and can’t wait to try it!

  5. 43

    amy pugmire says

    Yummy the salmon looks great! we love veggies. peas, corn, green beans, black beans. we also love peaches and pears.

  6. 45

    Melissa says

    I always have a can each of lychee and pineapple in my fridge. When I feel like something sweet after dinner, it’s so easy to just open a can and have at it!

  7. 50

    Tamar says

    I stock everything in my pantry: cranberries, beans of all types/sizes, green beans, corn, pineapples, potatoes, etc etc etc. I am a cannery!

  8. 51

    Anastasia says

    I LOVE tomatoes :) From fat, juicy tomatoes off the vine to cherry tomatoes! They’re all so good :) Lately, I’ve also started developing a thing for cucumbers. I don’t know why, but suddenly I am finding them super delicious :)

  9. 55

    MeganM says

    I try to eat seasonally in my vegetables, but my pantry always has some sort of beans and I adore canned pineapple!

  10. 59

    g. penrod says

    if I do not have it either I just ran out, have never tried it or do not like it or perhaps can not afford it

  11. 60

    Sara says

    My favorite fruits to stock in my pantry are definitely in the form of jams (my grandma’s blackberry is the best!), apple butters or sauces and raisins. As for vegetables, I like canned corn, green chiles, and tomatoes.

  12. 61

    Susan Ladd says

    I keep peas, corn and peaches.
    I tweeted with “#SweepstakesEntry”
    Thanks for this awesome sweep :)

  13. 64

    Kim H says

  14. 73

    mickeyfan says

    My pantry always has fresh apples, onions and lettuce, but a very wide variety of canned fruits/veggies too.

  15. 75

    Christina Marie says

    My favorite fruits and vegetables to stock in my pantry are broccoli and watermelon. Thanks for the giveaway!

  16. 83


    I love Del Monte’s peaches and tomatoes. Always got them in my pantry. Your salmon looks decadent. can’t wait to try out the recipe.

    amy [at] utry [dot] it

  17. 87

    Emily Morelli says

    I always keep a variety of dried fruit (raisins, cranberries, apricots, dates) on hand for snacks and add-ins to recipes.

    • 90

      Holly says

      Hi Sara, I am happy to hear that you tried this recipe. I usually try to answer to any comments with questions. Your salmon looks gorgeous. Thanks for your feedback.

      • 91


        It did not want to have sounded bad-mannered, excuse me if this way it has been. The English is not my mother language and I commit failures.

        The recipe has pleased very much in my home, thanks to you for publishing it.

  18. 93

    Allison Downes says

    That looks great! I love Salmon and I love the peaches incorporated in this.I love stocking up on Green beans, corn, and tomatoes. Thank you for sharing and for the nice giveaway!


  19. 96

    Carolsue says

    The kids like fruit cocktail, so I keep a lot of that in the pantry for them.
    Digicats {at} Sbcglobal {dot} Net

  20. 103

    andra says

    I always have canned pears in my pantry. In addition, I have peaches and pineapple (both fruit and just juice). On the more savory side, I have various beans, tomatoes and peas.

    I have never been shy about using canned fruits and veggies. My grandmother did and she lived into her 90’s.


  21. 113

    Sara says

    Dried fruits like raisins, dates, and apricots. Crushed pineapple. Canned asparagus, baby corn, and water chestnuts!

  22. 117

    Margot C says

    Like you I like to use canned fruit in cooking (it’s so consistent); so I always have pineapple, peaches, mandarin oranges and apricots in cans

  23. 120

    Danielle says

    We love to stock up on canned peaches, fruit cocktail, corn, garbanzo beans, waxed beans and my favorite, sliced beets.

  24. 123

    D Schmidt says

    My favorite vegetables to stock in the pantry are sweetcorn, carrots, green beans and beans. I love to choose them all in a variety of recipes but I have to admit I am rather obsessed with green bean casserole at the moment!
    My favorite fruits to store are tangerines, pineapple and peaches! My children love to eat them straight from the cans and I like to use them in trifles.

  25. 131


    mmm this looks great for when company (that don’t like carbs) are coming over. Anyway, thats another story, I keep tomatoes and black olives in my pantry for Lavernesi sauce for pasta in a pinch. Thanks for the great recipe!

  26. 145

    Heather says

    My favorite fruits and veggies to keep stocked in the pantry are Del Monte pinapple chunk style and green beans they are the best.

  27. 160

    Wild Orchid says

    I love to stock up on canned green beans and pineapple chunks.

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  28. 163

    nannypanpan says

  29. 174

    clynsg says

    I try to keep a pretty good supply of several fruits and vegetables on hand, but the mainstay is tomatoes, in various forms.

  30. 185

    Betty C says

    Peaches are definitely my favorite fruit but I also keep pears, pineapple and mandarin oranges as well as corn, green beans and a variety of tomato products.

  31. 187

    Terri Moore says

    I like to keep in stock canned corn, peas, tomatoes, mandarin oranges, pineapple chunks, pickles, olives and jars of artichoke hearts. Can always make something quick with those on hand.

  32. 194

    Stephanie Larison says

    Canned green beans are the fave here. We have them pretty often so we keep a bunch in the pantry. My daughter is crazy about peaches, so we always keep some on hand too.

  33. 201

    christina m givens says

    we always have canned peaches, pineapple and pears in the cabinet. It’s such an easy way to add nutritional value to any meal with almost no work.

  34. 206

    susan smoaks says

    I love to have canned pears stocked in my pantry. I can never have enough of them. susansmoaks at gmail dot com

  35. 218

    Sissy Gifford says

    My favorite fruits and vegetable to keep stocked in the pantry are apricots, oranges, corn and canned peas.

    • 250


      Oh, that is very hard question. Mustard is one of the key ingredient in this recipe, and I am not sure what would be good to substitute with. I think the whole grain mustard is not overly powerful in terms of taste compare to other types, such as dijon mustard, the flavor mellows down quite a lot when cooked. Do you want to give it a try to see if he still hates it?

    • 252


      Hi Marlyzen
      Thank you for your link and the credit. Your salmon looks so lovely. Congratulation on your new blog and welcome to the food community!

  36. 253

    Chippybird says

    Who the heck proof reads these recipes. in one space it says 400 degrees for the oven then in another area it says 425 degrees. The recipe desrciption below the ingrediants does not make much sese either. There is nothing that says how much peach syrup to use. I think my glaze came out too thin.
    I know cooking is not an exact science but at least be consistent and give total directions. I sure hope this turns out well because I am on a fixed income and would hate to waste a meal with Salmon being $7 a pound.

    • 254


      Hi, thanks for you comment. I made a mistake on the oven temperature. It should be 400˚F. However, I clearly mentioned to reserve 1 tablespoon of peach syrup from the can in both tutorial and the ingredient section of the printable recipe. I do hope your salmon turned out okay. I would hate, too, to waste an expensive ingredient such as salmon. Please let me know if I can assist you with anything regarding this recipe. Thank you!


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