Rum-Braised Peach Glazed Salmon

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A sweet and savory dish featuring salmon glazed with a rum and peach reduction, served with roasted vegetables. This American seafood recipe, ready in about 65 minutes, pairs wild-caught salmon fillets, peach puree, and dark rum for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 35 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 (6 oz each) wild-caught salmon fillets
1 cup peach puree
1/3 cup dark rum
2 tbsp apple cider vinegar
2 tbsp honey
2 shallots
2 tbsp butter
1 bunch roasted asparagus
1.5 lbs roasted sweet potatoes
2 tbsp olive oil

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Instructions

Step 1: Preheat oven to 400°F (200°C). Toss asparagus and sweet potatoes with 2 tbsp olive oil, salt, and pepper. Roast for 25 minutes until tender and caramelized.
Step 2: In a saucepan, sauté 2 minced shallots in 2 tbsp butter over medium heat until translucent. Add 1 cup peach puree, 1/3 cup dark rum, 2 tbsp honey, and 2 tbsp apple cider vinegar. Simmer for 15 minutes until reduced by half and glossy.
Step 3: Season salmon fillets with salt and pepper. Place on a baking sheet lined with parchment paper. Brush generously with the peach-rum glaze.
Step 4: Bake for 12-15 minutes until salmon is flaky and glaze is golden. Serve immediately with roasted vegetables.