Silky salmon with a smoky peach glaze that comes together in under 30 minutes.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 12 min | 27 min | 4 |
Intro
This pantry-friendly salmon glazes with ripe peaches and a kiss of smoked paprika for a glossy, savory-sweet finish. It cooks fast, uses simple ingredients, and still feels special enough for a weeknight. The bright peach note and gentle heat create a comforting, crowd-pleasing flavor.
Pair it with pasta, greens, or a light salad to keep the meal balanced and vibrant. The result is a versatile main that travels well from stove to table with minimal fuss.
The Best Core Ingredient for This Recipe
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Fresh vs Frozen
Fresh fillets yield a firmer texture and brighter flavor; frozen is a solid backup when you’re short on fresh. Thaw frozen fillets in the fridge overnight or in a cold-water bath before cooking.
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Skin-on vs Skinless
Skin-on adds crisp texture and helps keep the fish moist; skinless is quick and easy to plate. If you prefer skinless, simply remove the skin after cooking or buy skinless fillets.
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Wild-caught vs Farm-raised
Wild-caught salmon offers a stronger, more defined flavor and firmer texture; farm-raised salmon is typically milder and often more affordable. If you select farm-raised, look for responsibly raised options.
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Fillet vs Steak
Fillets cook quickly and evenly for a glaze-ready finish; steaks are thicker and need a bit more time. For this glaze, fillets are the simplest path to a glossy result.
Other Ingredients (and Helpful Swaps)
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Tomatoes
Role: They add brightness and acidity if you want a more tomato-leaning glaze or sauce. Swap tip: use canned diced tomatoes in a pinch to loosen the sweetness of the peaches. -
Onion
Role: Builds a gentle sweetness and body in the glaze base. Swap tip: swap in shallots for a subtler, sweeter note. -
Garlic
Role: Aromatic backbone that rounds out the glaze. Swap tip: garlic powder or garlic paste if you’re short on fresh cloves. -
Red Pepper
Role: Adds a subtle warmth; you can control heat with this. Swap tip: use crushed red pepper flakes for heat or swap with a sweet bell pepper for a milder glaze. -
Pasta
Role: A cozy vehicle to stretch the meal; works beautifully with the glaze. Swap tip: use gluten-free pasta or zucchini noodles for a lighter option. -
Herbs
Role: Fresh herbs brighten the finish and tie the plate together. Swap tip: try dill or chives if parsley isn’t on hand.
Ingredients
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Salmon fillets, skin-on preferred: 4 fillets (6 oz / 170 g each)
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Peach glaze:
- Fresh peaches, diced: 2 medium peaches (about 1 cup / 150 g)
- Smoked paprika: 1 1/2 tsp (4 g)
- Honey or maple syrup: 1 tbsp (15 ml)
- Lemon juice: 1 tbsp (15 ml)
- Garlic, minced: 2 cloves
- Olive oil: 1 tbsp (15 ml)
- Salt: 3/4 tsp (4 g) kosher salt; to taste
- Black pepper: 1/4 tsp (1 g)
- Red pepper flakes (optional): 1/4 tsp (1 g)
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For serving (optional pasta base):
- Dried pasta (spaghetti, linguine, or your choice): 8 oz (225 g)
- Salt for pasta water: 1–2 tsp (5–10 g)
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Finish and garnish:
- Fresh herbs (parsley or dill), chopped: 2 tbsp (8 g)
Directions
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Prepare pasta (if using)
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–9 minutes. Reserve 1/4 cup of the cooking water, then drain. -
Prepare peach glaze
In a small saucepan, heat 1 tbsp olive oil over medium heat. Add peaches and garlic; sauté 2–3 minutes until peaches begin to soften. Stir in smoked paprika, lemon juice, honey, salt, pepper, and red pepper flakes. Simmer 6–8 minutes until the glaze is glossy and thick enough to coat the spoon; add water as needed to reach the desired consistency. -
Sear salmon fillets
Pat salmon dry and season with a light pinch of kosher salt and pepper. Heat a skillet over medium-high heat and add the remaining 1 tbsp olive oil. Place fillets skin-side down; cook 3–4 minutes until edges look opaque halfway up the fillet. -
Finish glaze on salmon
Flip the fillets and cook 2–3 minutes more until just cooked through. Brush or spoon the peach glaze over the top, turning the fish to coat; cook 1–2 minutes until the glaze is glossy and clingy. -
Toss pasta with glaze (optional)
If you’re serving with pasta, toss the hot pasta with 1–2 tablespoons of glaze and a splash of the reserved pasta water to loosen it slightly. -
Plate and garnish
Divide the salmon among four plates, spoon any remaining glaze over each fillet, and finish with chopped herbs. Add the pasta alongside or nestle the salmon on a bed of greens for a colorful plate.
How to Store Leftovers
Leftovers keep well in the fridge for up to 3 days in an airtight container; reheating is best done gently. Reheat in a 350°F (175°C) oven for 8–10 minutes, or microwave in 30-second bursts until warmed through. Keep the glaze glossy by avoiding overcooking. Sauce can be frozen separately for longer storage.
What to Serve With Smoked Paprika Peach Salmon
- Lemon-garlic green beans with a light almond crunch: a crisp, bright counterpoint that stays tender with a quick sauté.
- Herbed couscous or quinoa: a fluffy base that soaks up the glaze beautifully.
- Peach arugula salad with walnuts and a lemon vinaigrette: adds a peppery bite and extra freshness.
Variations & Tips
- Spicy kick: Add an extra pinch of crushed red pepper flakes to the glaze for more heat.
- Creamier glaze: Off heat, whisk in a teaspoon of unsalted butter or a splash of cream for a silkier finish.
- Gluten-free option: Serve over gluten-free pasta or polenta for a comforting alternative.
- Canned-dairy swap: If fresh peaches are scarce, use canned peaches in juice (drained) and adjust sweetness with less honey.
- Herb swap: Try dill or parsley to echo salmon’s bright notes; mint can also pair nicely with the peaches.
Enjoy Your Smoked Paprika Peach Salmon
Enjoy this dish’s glossy, smoky-sweet glaze and tender salmon. The contrast of peachy fruit with paprika’s warmth makes every bite satisfying and comforting—perfect for a flavorful weeknight dinner. Enjoy your Smoked Paprika Peach Salmon (and the glossy glaze that ties it all together).