First of all, a confession! It’s been quite a while since I’m made this Georgia Peach Glazed Salmon. Almost a year. And I’m craving it again, although these days canned tuna is more our style, and we’ve been eating a LOT of my daughter’s Cheesy Tuna Noodle Casserole with Green Olives.
After all, I’m in Georgia, now, and we have six kids, a dog (or a bog as some of them call Chance), and nine cats to support! You can read all about our surprise kittens on my latest update A Half A Dozen Kitties, because, well, kittens!
About Georgia Peach Glazed Salmon:
Actually, there are ways to bring home Salmon on a budget, and you can read about that below. But if I were eating this today, you can bet no taste of this would pass by a kitten’s mouth!
The salmon is beautifully cooked and brushed twice with an absolutely gorgeous Peach Glaze. There’s just the perfect amount of sweetness balanced by the perfect amount of peppery heat. And the surprise? The spice is just a little Montreal Steak Seasoning. (You can make your own, and here’s the recipe.) I do like to sneak in just a touch of Bourbon if I have it…just because.
The sweet stickiness, though is just enough to complement the salmon and it turns into a smoky, caramelized thing of beauty! (Although I should have glazed the sides) I think you might find yourself in a war. On one hand, you aren’t gonna want to put your fork down while on the other, you’re gonna want to savor every bite and make it last!
It might be a shameful ploy to call this Georgia Peach Glazed Salmon. I was a little homesick for Georgia after visiting for my daughter’s wedding. And after all, peaches and bourbon make me think of the South.
You can easily tweak the flavors of this recipe by sticking to the basic proportions, although if you go for something spicier you might want to add less or go by taste. For the most part though, use and or substitute item by item. Something sweetish & sticky for the peach jam and something with some heat, spice or interest for the Montreal Seasoning, and maybe something tangy or deep for the bourbon. A tiny touch of vinegar, a squeeze of lemon, or some lime.
Here are a few suggestions:
- Take it to N’awlins with a little Cajun Spice. You’re still good with the peaches and the bourbon.
- Transport yourself Up Nord by using blueberry jam. That would be good with a half teaspoon of red wine vinegar and some minced jalapeno to counteract the sweet.
- And when I think of Up Nord, I can’t help but think of the sour cherry trees I planted for each of my children. You could glaze with something like my Sour Cherry Compote. You’d have to break the cherries down or just use the juices.
Making Georgia Peach Glazed Salmon:
This recipe is so amazingly simple. Just heat up and mix the glaze together, place the salmon on some well-sprayed aluminum foil (coz ain’t nobody got time for scrubbing pans!) bake, and then broil. I like to add a second little coating of glaze right before the salmon goes under the broiler.
I find the timing perfect in my oven as is, with using six-ounce fillets, but your oven might vary a bit so do watch. Also, a different-sized piece of salmon or a piece that is considerable thinner might call for tweaking the time up or down by a minute or two.
It’s hard to go wrong with finding sides for this delicious salmon. You could go with a simple salad or a heartier option.
I chose to bring some of that peach flavor home and serve my salmon with my Watermelon Peach Salsa, Since I had them, simply steamed beans (from my little garden) are the perfect green veggie!
Saving Money on Georgia Peach Glazed Salmon:
Watch for fresh salmon at a low around any of the summer holidays, and many holidays throughout the year. Frozen can be a great option, too, and is often cheaper than fresh. I look for a great store special on frozen salmon through the Lenten season, prior to Easter. Check out Aldi and though it might not be any cheaper, you might get more bang for your buck and better quality at your Buyer’s Club
If you ever have a little leftover Salmon, this Mediterranean Salmon Salad is a great way to stretch it.
Jam is usually at a low in late summer to early fall; you’ll find it on sale more often because the warehouses are full and the product is often priced to move. Watch those sales. You may or may not find jam on sale around holidays, especially the”brunch” holidays like Easter and Mother’s Day.
I love a quick meal like this that’s relatively healthy, and I love that during the summer the oven is only on for minutes!! I know, there’s always the air conditioning, but if your summer is as hot as ours has been, I know you get it! Hope you enjoy!
And stay cool!
Georgia Peach Glazed Salmon
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Category: main dish
- 2 6-once boneless salmon fillets
- 3 tablespoons peach jam or preserves
- 2 teaspoons of Montreal Steak Seasoning
- 1 teaspoon bourbon
Preheat oven to 400 degrees F. Spray a piece of foil large enough to turn up on the edges (in case of the glaze running) and place on a baking sheet.
Add the jam, Montreal Steak Seasoning, and bourbon to a small cup or mug. (Make sue here is enough room so that if the jam bubbles up, it will not overflow) and microwave in 30-second intervals until jam is just melted. Add a little water if needed to thin to glaze consistency, keeping in mind the glaze will thicken as it cools.
Spoon and/or brush the glaze over the salmon and place salmon on baking sheet, saving a bit back if you’d like to do a second glaze. Bake for about 10 minutes, then turn on the broiler and broil for two. If desired, remove the pan from the oven and do a second glaze before broiling.
Keywords: Alcohol, Bargain Meal of the Week, bourbon, Fish and Seafood, Jam Jelly or Preserves, Montreal Steak Seasoning, Salmon