Sweet & Spicy Peach Glazed Salmon
Want to know a secret?
I don’t like salmon. I never have. My mom used to cook it all the time growing up and it would make the entire house stink.
I’m still recovering.
But… my husband likes salmon. My folks like salmon. Even my two year old likes salmon. Being the people pleaser that I am, *cough, cough*, every now and then I’ll take one for the team and make salmon.
As a personal chef, I’m often cooking things that I don’t personally like. It’s my job to make sure that not only I cook it correctly but it tastes great. So I try out new recipes on my guinea pigs family and they give me their feedback. The fact that I’ve made this three times in the last two weeks for my husband tells me my clients will be happy for the new addition!
The smell of my kitchen is another story.
This salmon recipe was cut out from an old cooking magazine, Cuisine at Home. I tweaked it just a bit to make it simpler and use what ingredients I had on hand. I do a bunch of canning in the fall and I had some amazing peach jam in my pantry. Nothing compares to homemade jam but not to worry, some good ol’ Smuckers Peach Preserves will work here too!
As to not feel left out, I made myself a chicken breast using the same ingredients and method. It was delicious! The spicy-sweet combo is downright addictive. So whatever protein you choose, this 15-minute dinner is a winner!
Happy Monday to you all!
Sweet & Spicy Peach Glazed Salmon
Ingredients:
- 2 boneless salmon fillets (1/2 lb each)
- 1 tablspoon cajun seasoning
- 1 teaspoon brown sugar
- 1-2 teaspoons vegetable oil
- 1 heaping tablespoon peach jam
- 1/2 lime, juiced, about 2 teaspoons
Combine the cajun seasoning and brown sugar in a small bowl. Rub the mixture evenly over the two pieces of salmon. Heat vegetable oil in a non stick pan over medium-high heat. Cook salmon (depending on thickness) about 4 minutes each side. Blend the peach preserves and lime juice; add to the hot pan and swirl around gently to coat the fish and allow the sauce to thicken. Remove fish from pan and pour any sauce over the salmon.
28 Comments
This is right up my alley! I am SO making this! Can’t wait to see you in July
Salmon is my husband’s favorite. This sounds like it may change my “don’t like the smell=don’t try it” attitude towards anything fishy. Oh, and how on earth do I get rid of the smell in my fridge? We still have disgusting leftover sea scallops smell and I can’t get rid of it. I must have about six baking soda containers on my inside fridge door. Help?!
One summer we returned from a 2 week vacation to find our power had been out for 12 days. .. in Texas… in July… 100+° temps every day. Needless to say both the fridge and our garage freezer which was fully stocked with meat mind you, gave us a not-so welcome home aroma. I tried bleach, baking soda, and anything else I could think of. The only thing that worked? Loosely crumpled newspaper. Changed out every other day. It works wonders for absorbing odors in your fridge and freezer.
We used to eat a lot of salmon but have now grown tired of it..smells to fishy to me. We are now eating Basa. This recipe is so simple! Sometimes the simple meals are the best!
Kelley I love this salmon recipe! I think I will use it for my clients next week. đŸ™‚ I am always using my family for recipe testing… Without them knowing it of course. Have a great weeks end!
Wow! That salmon looks delicious! I love salmon or any kind of seafood and I feel so blessed to live in Seattle where I can get fresh seafood. You’ll have to come out here and try the salmon! It’s so addicting!
I’m not a fan of any kind of fish but that glaze sounds like it would be really great on chicken! Yum!
I have to totally be in the mood for fish, but I think this sounds fantastic!! (although I do agree about how it makes the house smell…) I have a pantry full of homemade peach jam, and a piece of salmon in the freezer. This may turn into a lunch for me this week!
This is EXACTLY what I am looking for. We are having guests, and I think this fits the bill. Thank you so much.
Let me know how it turns out if you make it, thanks for the comment!!
We tried this tonight. Had to substitute with Orange Marmalade. But it worked well too! Thanks for such a quick and easy recipe!
I think orange marmalade makes a great substitution, thanks for the comment!!
PS — Forgot to say it’s a keeper!! We loved the flavor…We’re buying peach jam next!! Thanks again!
I can’t wait to make this for dinner this week. I don’t have peach preserves but I have peaches and honey and gumption. Thank you for the inspiration. I posted your recipe on my blog. Here is a link to the post. http://www.samanthaandersenphotography.com/2012/07/menu-plan-mondaymid-july-slump.html
Thank you again.
Your welcome. Thank you for the link love!!
I tried this tonight with peach mango preserves and it was AWESOME! So easy to make.
The possibilities are endless aren’t they? đŸ™‚ So glad you enjoyed it!!
Just found this recipe on pinterest and it looks amazing! And I can relate to the salmon-hating due to smell. I was subjected to ‘salmon night’ 1x per week growing up, before I could appreciate the fish. I’m sure cooking this recipe will increase my salmon appreciation even more đŸ™‚
Glad I’m not the only one out there!
I would prefer to bake this, in a toaster oven. would this work?
I don’t see why not!
Made this twice now…the first time was way way too hot…as in spicy. Holy moly. My Cajun seasoning must be spicier than everyone else’s. I was determined to make it work so I made it again with a tbs of brown sugar and a tsp of Cajun- fabulous!! Just the right amount of everything with a hint of peach. Thanks for sharing!!
Did you use skinless salmon fillets? Ive been trying to find ways to make salmon taste better. I like it usually just smoked. Trying to try other fish than my usual thanks!
I don’t use skinless. The skin usually stays in pan when I’m done searing it!
This salmon looks so good! In our family my wife does not eat fish; the irony is that I’m in the fish business and I have fish almost every day.
Have you ever made this on a cedar or alder wood plank?
I haven’t but bet the cedar or alder plank would be wonderful!
I’m really happy to see that someone else uses fruit and fish to compliment each other. I’m from PA Dutch country ..(land locked.beef country) so every time I told someone I made fish with fruit preserves they looked at me like I was crazy. My family did not care much for salmon ( which I love) so for years in order to get them to eat it I used organic oranges and fig preserves…sometimes a little sherry and a few other variations to glaze…now my daughter is a salmon aFISHianado and my son now enjoys it also.
i make my own spices, because i have finicky eaters. the cajun seasoning is easy to make, so i made mine without much of the cayenne pepper.
your recipe is so glorious, they loved it. thank you for sharing.