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 developed and reviewed.

A sweet and savory dish featuring salmon glazed with a rum and peach reduction, served with roasted vegetables. This American-inspired seafood recipe, ready in about 65 minutes, pairs wild-caught salmon fillets, peach puree, dark rum for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.