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.