Sweet and Spicy Peach Glazed Salmon

I know I say this every time I try a new recipe for salmon, but this is THE BEST new recipe for salmon!! As usual, it fits my requirements for fish: super fast, super tasty! This salmon cooks so quickly you barely have time to steam some vegetables - truly, it's THAT fast. Plus it has the nice sweet/spicy contrast, although don't let the title fool you - it's really not spicy at all.

First, combine the cajun seasoning and brown sugar in a small bowl.

Coat both sides of the salmon fillets with the spice mixture,

and heat the oil in a large skillet over medium high heat. While the oil heats up, combine the peach jam and lime juice in a small dish and whisk together.

Place the fillets in the pan, and cook on each side for 3-4 minutes, depending on the thickness.

(Salmon will flake easily with a fork when it's done - err on the side of less cooking time. You don't want tough salmon!) Remove the fish from the pan and place on a plate. Reduce the heat to low, and add the jam/lime juice mixture.

Deglaze the pan (that means scrape up all the nice brown bits) with the jam mixture, and let it cook for a minute or so.

Spoon the topping over the fish

and serve!

One year ago: Strawberry Donuts
Two years ago: Strawberry Ice Cream
Three years ago: Roasted Red Pepper and Artichoke Tapenade
Four years ago: Black Forest Freezer Pie
Five years ago: Kitchen Sink Muffins

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Sweet and Spicy Peach Glazed Salmon

2 boneless salmon fillets (about 6 oz. each)
1 Tbsp. Cajun seasoning
1 tsp. brown sugar
2 tsp. vegetable oil
1 heaping Tbsp. peach jam
2 tsp. lime juice

Combine the cajun seasoning and brown sugar in a small bowl. Rub the mixture evenly over the two pieces of salmon. Heat vegetable oil in a non stick pan over medium-high heat. Cook salmon (depending on thickness) about 3-4 minutes each side. Remove to a plate and keep warm.

Blend the peach preserves and lime juice; add to the hot pan and swirl around gently to coat the fish and allow the sauce to thicken. Remove fish from pan and pour any sauce over the salmon.

Recipe Source: Mountain Mama Cooks