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Salmon with Spicy Peach Jam

This fish really tasted like butter. The trick is to buy really fresh fish; it’s so worth it!
Living in Israel, we can’t get peaches whenever we want. I love this with frozen peaches, it makes it more jam like! The jam can be made up to 5 days in advance. Just bring to room temperature and place on top of fish and add fresh mint right before serving.

Courtesy of Chef Zissie.
Visit her yummy site at

Servings: 4

Cook time: 22 - 25 minutes


Salmon filets
skin removed
2 tsp
sea salt
pink Himalayan*
3 Tbsp
coconut oil*
1 Tbsp
extra virgin olive oil*
thinly sliced
chili pepper*
thinly sliced
cinnamon sticks*
or 1/2 tsp cinnamon powder*
1 tsp
curry powder*
1 Cup
white wine
2 Tbsp
(date honey)
2 Cups
frozen peaches*
sliced (carefully!) or 3 fresh peaches
1/2 Cup
fresh mint
stems removed & chopped


  1. Preheat your oven to 375°F. Place the fish in the baking dish and sprinkle evenly with 1 teaspoon of salt. Add the coconut oil and cover well with tinfoil. Bake for 22-25 minutes, depending on thickness of fish (but not longer!).
  2. Prepare a skillet on high heat. Add the olive oil and get hot. Add the onions, chili pepper, cinnamon, curry powder and 1 teaspoon of salt. Mix well and cook for 3 minutes, mixing often.
  3. Add the wine and cook for 7 more minutes. Add the peaches and silan and cook for 5 more minutes.
  4. When fish is ready, place peach jam on top and sprinkle with fresh mint.

*Available at nectarina

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