Glazed Salmon with Peaches
Make glazed salmon with peaches in under 30 minutes! Tender salmon is baked with a glossy peach glaze that’s savory, slightly sweet, and family-approved. Use fresh peaches in summer or canned for an easy year-round dinner.
Salmon glazed with peaches is one of those dishes that surprises people with how well it works. Salmon’s firm texture and naturally rich flavor hold up beautifully to a sweet glaze—something most fish can’t pull off.
When peaches are in season, I love making this with fresh yellow peaches for their bright, floral sweetness. But even in the colder months, canned peaches step in as the perfect substitute, letting me enjoy this peach salmon dish with my family year-round.
The glaze itself is a balance of savory soy, tangy mustard, a touch of ginger, and mellow peach sweetness that caramelizes in the oven. It’s quick enough for a weeknight but feels special enough to serve to guests—and it’s one of those recipes that has earned consistent approval at my table.proval at my table.
If you like robust flavored salmon dishes, try my Korean soybean paste glazed salmon recipe for another delicious salmon dinner idea.
Why This Recipe Works
- Balanced flavors: Sweet peaches meet savory soy, mustard, and ginger for a glaze that tastes complex but uses simple ingredients.
- Salmon’s perfect match: Few fish can stand up to fruit glazes, but salmon’s richness makes peaches shine without getting lost.
- Fast but impressive: Dinner comes together in about 25 minutes, yet the glossy glaze looks and tastes restaurant-worthy.
- Family-tested favorite: This recipe has been part of my kitchen rotation for years, and it’s one my family actually requests.
Variations and Substitutions
- Different fish options: Try sea bass or snapper if you want a change, but none pair as seamlessly with peaches as salmon does.
- Add a little heat: A pinch of red pepper flakes or Korean gochugaru balances the sweetness and gives the glaze subtle warmth.
- Herb finish: Cilantro adds freshness, but basil or parsley can also work if that’s what you have on hand.
How to make Glazed Salmon with Canned Peaches
Get your beautiful salmon fillet ready. Transfer it into a greased baking pan.
Drain a can of yellow cling peach chunks in a strainer, 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.
Glazed Salmon with Peaches
Ingredients
- 1 1/2 lb (675 g) salmon fillet
- 1 (15 oz, 425 g) can canned peach chunks, drained but reserving 1 tablespoon syrup
- 1 tbsp butter
- 1 1/2 tbsp brown sugar
- 1 tbsp soy sauce
- 2 tbsp whole grain mustard
- 1 tbsp olive oil
- 1 1/2 tsp freshly grated ginger
- 1/4 tsp kosher salt
- dashes freshly ground pepper
- 2 tbsp cilantro , chopped
Instructions
- Preheat oven to 400 degree F. Place salmon fillet in a greased baking pan.
- 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.
- 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.
- 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.
- 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. Serve hot over bed of rice
Always have canned corn and beans stocked.
My favorite vegetable is carrots and my favorite fruit is mandarin oranges. Thank you
I love to have canned pears stocked in my pantry. I can never have enough of them. susansmoaks at gmail dot com
I like to stock up on canned corn and green beans as well as canned peaches.
We always have cucumbers available. We use them in salads and the kids eat them as snacks.
I always have tangerines.
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.
I always stock up on pineapples and tomatoes.
I stock peaches and peas.
I like to keep sliced peaches and applesauce in my pantry for a quick snack or a dessert.
Pineapple! We love it by itself, or combined with everything!
My daughter always likes to have tomatoes, so we always keep those in the house. Along with bananas.
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.
My favorite is Pineapple. It can be used in so many different recipes or just eaten by itself.
I have corn, green beans, and peaches in my pantry. I also have tomatoes and pineapple.
apples and peaches
I like to stock up on peaches and tomatoes
My favorite canned fruits and veggies to stock up on are peaches, pineapples and corn! (:
My favorite to stock are diced tomatoes.
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.
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.
We keep tomatoes, beans and peaches in our pantry
corn, peaches, green beans
canned tomatoes, green beans and peaches
I always stock green beans.