🔥 Chipotle-Peach Glazed Salmon 🍑

A Sun-Drenched Summer Table

Jul 16, 2025

Tonight’s glaze is built on peach preserves, slow-simmered with white balsamic, lime, and smoky chipotle in adobo — that dusky, sun-dried heat that lingers and curls into the fruit like incense into warm skin. The salmon is seared and lacquered, then served while still shimmering with glaze. Bright, sultry, and bold — it’s the kind of summer meal that invites a second glass of wine and conversation under string lights.

This isn’t your usual peach-salmon pairing. It’s got attitude. It’s charred and lush and a little dangerous. The sweetness is purposeful. The heat lingers. It begs to be served on a plate that’s warm from the evening sun, with Charred Corn Salad or lime-drenched greens on the side.

Recipe
Serves: 2–3 servings
Best For: Summer nights, dinner guests, or a sultry solo meal

🍑 For the Peach & Chipotle Glaze🔥
1 Tbsp olive oil or butter
1 small shallot, minced
1 clove garlic, minced
2 Tbsp peach preserves or jam
1 Tbsp white balsamic or apple-cider vinegar
1 Tbsp fresh lime juice
1–2 tsp honey or brown sugar or piloncillo syrup (optional, depending on jam)
1–2 tsp finely minced chipotle in adobo + ½ tsp adobo sauce
Pinch of kosher salt
Optional: 2 Tbsp peach purée or mashed, roasted peach
P.S. you may want to double the recipe, the glaze is delicious you wont get enough
Note: I added 4 tsp of chipotle because I like it spicy

🐟 For the Salmon:
2 salmon fillets (6 oz each), skin-on or off
Salt & pepper, to taste
Olive oil for searing

🌿To Finish:
Fresh cilantro or epazote
Toasted pepitas or sesame seeds
Extra lime wedges
Optional: charred peach slices or grilled corn

🔪 Method

Make the Glaze:

In a small saucepan, warm the olive oil over medium heat. Add the minced shallot, once the shallots are almost cooked at the garlic and sauté until fragrant, about 1 minute.
Stir in the peach preserves and let them melt and bubble.
Add the vinegar, lime juice, honey (if needed), chipotle + adobo sauce, salt, and any optional purée. I used 4 tsp of chipotle, I like mine spicy.
Simmer gently for 5–8 minutes, stirring occasionally, until thick and glossy. Taste and adjust: add more adobo for heat, lime for brightness, or honey for sweetness.
Prep & Sear
Pat the salmon fillets dry and season with salt and pepper. Heat a grill or cast-iron skillet with a bit of oil. Place the salmon skin-side down and cook 3–4 minutes.
Or you could cook the salmon in the Air fryer at 400 F for 10 minutes.
Glaze & Finish
Flip the salmon and brush generously with warm glaze. Cook for another 2–3 minutes, glazing once more. Salmon is done when the flesh flakes easily and the glaze is sticky and caramelized.
Serve
Plate with a final spoonful of glaze and optional charred peach slices, lime wedges, or fresh herbs like cilantro or basil.
Notes:
I did try making the sauce with peaches but the peach flavor is so delicate that if you cook it too high it gets lost. This is why I chose to go with peach preserve instead, its concentrated and the flavor comes through beautifully.
I also forgot to add the grilled peach onto the plate for the pictures.

🍽️ Assembly

Plate salmon with extra glaze spooned over the top.
Scatter with pepitas or sesame, and add torn herbs.
Serve with grilled peach slices or a charred corn salad.
Add a squeeze of fresh lime just before serving.

🥂 Suggested Pairings

Drink: Iced Jamaica tea with mint
Side: Charred Corn Salad with Lime, Herbs & Cotija
Dessert: Chilled melon with piloncillo syrup

💡 Kitchen Notes

Make the glaze ahead — it holds beautifully for 3–4 days and also works with grilled shrimp or chicken.
No chipotle? Use ½ tsp smoked paprika + cayenne and a splash of vinegar.
Leftover idea: Shred salmon and tuck into tortillas with slaw for next-day tacos.

This Week at the Table:

It screams summer:

The Starter: Aguachile de Durazno Blanco y Camarón (Peach & Coconut Aguachile)

Thursday you will get the dessert: Ruby Hibiscus & Peach Galette

Check out last week menu: 🔥 Sizzle & Citrus 🍋‍🟩

🦐 The Starter: Coctel de Camarón | Shrimp Cocktail, the no fuzz recipe
🍋‍🟩 The Main: Lime-Marinated Fajitas | Carne Asada
🍑 The Cocktail: Peach Margarita | The Summer Pour

🌿 Want more menus?
Browse the full Sun-Drenched Table Archive for seasonal dishes, cocktails, and weekly inspiration.

👋 A Note from Lily

This dish came out of a craving for something that burned a little—something lush and sticky, with sweet fruit and dark chile spice in every bite. If you make this for guests, watch how quiet the table goes after the first bite. It's that kind of dish.