Sheet-Pan Salmon with Peach-Sriracha Glaze
This Sheet-Pan Salmon with Peach-Sriracha Glaze is a vibrant, easy dinner featuring sweet peaches and spicy sriracha roasted alongside tender salmon.
Servings: 4 servings
Ingredients
- 4 salmon fillets about 6 ounces each
- 2 ripe peaches pitted and sliced
- 2 tablespoons sriracha sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce use low-sodium for a lighter flavor
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Fresh cilantro leaves for garnish
- Lemon wedges for serving
Instructions
- In a small bowl, whisk together the sriracha sauce, honey, soy sauce, olive oil, and garlic powder until smooth and well combined. The glaze should be glossy and thick enough to coat the salmon and peaches beautifully.
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil to prevent sticking.
- Place the salmon fillets on the sheet pan, skin-side down if the skin is on. Arrange the peach slices around the salmon in a single layer. Season the salmon generously with salt and pepper.
- Using a brush or spoon, generously coat the salmon fillets and peach slices with the peach-sriracha glaze. Make sure every piece is well covered for maximum flavor.
- Roast the salmon and peaches in the preheated oven for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the peaches are tender and slightly caramelized. Keep an eye on the peaches so they don’t overcook.
- Once out of the oven, garnish the salmon and peaches with fresh cilantro leaves and serve with lemon wedges on the side.
Equipment
- Sheet Pan
- Small Bowl
- Brush
Notes
- Choose fresh, ripe peaches for the best natural sweetness; nectarines can be a good substitute.
- Check salmon at 12 minutes to avoid overcooking and maintain moisture.
- Use high-quality sriracha and adjust heat to your preference.
- Line the sheet pan with parchment paper or foil for easier cleanup and to prevent sticking.
- Double the glaze if you want extra sauce for drizzling or dipping.