A gamble that paid off. I wanted fish (after the ox tongue and pork ribs, fish was a welcome respite) but I wanted something festive. It was the day after Christmas and I was still in holiday mode, after all. What I wasn’t in the mood for was frying. So, I thawed a fillet of salmon, looked through the pantry and saw this can of peaches. Why not?
There are no real measurements for this recipe as everything depends on the size of the salmon fillet. I can tell you though that a can of peaches is more than enough. Including preparation time, this dish cooks in 30 minutes.
If you’re thinking of serving a fish dish for the New Year’s Eve party, I wouldn’t be shy to recommend this. The sweetness of the peaches mixing with the slightly salty salmon and the richness of butter was great.
How hard is it to make this baked salmon and peaches? Not hard at all!
Get your salmon fillet and make horizontal slashes about an inch and half apart. Each slash should be deep enough to make sure you can insert a peach slice.
Generously salt the salmon. Rub the salt all the way into those slits.
Now, take the peach slices and push one into each slash.
Sprinkle parsley (or your preferred herb) over the fish and peaches.
Drizzle in the peach syrup.
Off into the oven everything goes.
If your oven has a broiler setting, switch to broiler mode during the last couple of minutes, after you have poured melted butter over the cooked fish, to brown the peaches. Otherwise, use a kitchen torch.
- skinless salmon fillet
- sliced peaches (canned), including the syrup
- some chopped parsley
- melted butter
Preheat the oven to 475F.
Wipe the salmon dry with paper towels.
Cut horizontal slits on the salmon fillet about an inch and a half apart and about half an inch deep. Make sure you do not cut all the way through the salmon flesh so that the fillet remains in one piece.
Salt the salmon and make sure that salt gets into those slits.
Line a baking pan with foil then top with non-stick baking paper. Carefully position the salted salmon fillet on the lined baking pan.
Take the peach slices and insert a piece into each slit.
Sprinkle some chopped parsley (I used dried).
Drizzle about half a cup of peach syrup over the fish.
Bake in a 475F oven for 10 minutes then lower the heat to 425F and bake for another 10 minutes.
Take the pan out of the oven. By holding the edges of the foil lining, transfer the fish, foil and all, onto a platter. Cut off the excess foil and paper.
Drizzle the melted butter over the salmon and peaches.
Brown the top of the baked salmon by using a kitchen (butane) torch or by broiling the fish in the oven. If broiling, set the broiler to the highest temperature, place the fish about six inches from the heat and broil just until the top browns slightly.
Serve the baked salmon and peaches at once.