This Peanut Butter Glazed Salmon is a game-changer for weeknight dinners, blending rich, nutty flavors with tender, flaky fish in just 22 minutes. The glossy glaze, made with creamy peanut butter, honey, and a hint of soy sauce, caramelizes beautifully in the oven, creating a sweet-savory crust that’s downright irresistible. It’s a dish that feels indulgent yet comes together effortlessly, perfect for impressing guests or treating yourself after a long day.
Each bite delivers a perfect harmony of textures—silky salmon, sticky glaze, and a subtle crunch from optional sesame seeds. The bold, umami-packed flavors are balanced by a touch of sweetness, making it a crowd-pleaser for even the pickiest eaters. Quick to prep and even quicker to cook, this recipe proves gourmet meals don’t have to be complicated.
Ingredients for Peanut Butter Glazed Salmon
- 4, 6-ounce boneless, skinless salmon fillets (1-inch thick, patted dry for better glaze adherence)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (freshly ground for best flavor)
- ¼ cup smooth unsalted peanut butter (can substitute with almond butter for a nutty twist)
- 2 tablespoons lemon juice (freshly squeezed for brightness)
- 2 tablespoons soy sauce or Tamari sauce (use Tamari for a gluten-free option)
- 1 tablespoon grated and peeled ginger (or ½ teaspoon ground ginger in a pinch)
- 2 teaspoons rice wine vinegar or white vinegar (rice wine vinegar adds a mild sweetness)
- ½ teaspoon toasted sesame oil (adds depth of flavor; do not substitute with regular sesame oil)
Step-by-Step Instructions
- Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with oil or line it with foil for easy cleanup.
- Season the salmon: Place the salmon fillets in the prepared baking dish and evenly sprinkle with salt and black pepper.
- Make the glaze: In a small mixing bowl, whisk together the peanut butter, lemon juice, soy sauce, ginger, rice wine vinegar, and toasted sesame oil until smooth and well combined.
- First glaze application: Spoon half of the glaze evenly over the salmon fillets, spreading it with the back of a spoon to coat the tops.
- Bake: Place the dish in the preheated oven and bake for 6-7 minutes.
- Second glaze application: Remove the dish from the oven and spoon the remaining glaze over the fillets. Return to the oven and bake for an additional 5-7 minutes, or until the salmon is cooked through (internal temperature of 145°F) and flakes easily with a fork.
- Serve: Transfer the salmon to plates and serve warm. Pair with steamed vegetables or rice for a complete meal.
Perfect Pairings: Serving Suggestions
This Peanut Butter Glazed Salmon pairs beautifully with a variety of sides. Try serving it over a bed of steamed jasmine rice or quinoa to soak up the flavorful glaze. For a fresh contrast, add a side of sautéed bok choy or a simple cucumber salad. A sprinkle of sesame seeds or chopped green onions on top adds a finishing touch!
Make It Ahead: Storage and Reheating Tips
Leftovers? No problem! Store the salmon in an airtight container in the fridge for up to 2 days. To reheat, place it in a preheated oven at 300°F for about 10 minutes, or until warmed through. Avoid microwaving, as it can dry out the fish. For an extra boost of flavor, drizzle a little extra soy sauce or lemon juice before serving.
Mix It Up: Recipe Variations
Feel free to customize this dish to suit your taste! Swap the salmon for cod or trout if you prefer a milder fish. For a nut-free option, use sunflower seed butter instead of peanut butter. If you like a bit of heat, add a pinch of red pepper flakes or a dash of sriracha to the glaze. The possibilities are endless!
Quick Tips for Success
To save time, prep the glaze while the oven preheats. Use a microplane grater for the ginger to make it quick and easy. If your peanut butter is too thick, warm it slightly in the microwave for 10-15 seconds to make mixing smoother. And don’t forget to check the salmon’s doneness by gently flaking it with a fork—it should be opaque and tender.
Peanut Butter Glazed Salmon
Ingredients
- 4 6-ounce 1-inch-thick boneless, skinless salmon fillets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup smooth unsalted peanut butter
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce or Tamari sauce
- 1 tablespoon grated and peeled ginger
- 2 teaspoons rice wine vinegar or white vinegar
- ½ teaspoon toasted sesame oil
Instructions
- Preheat the oven to 375F degrees. Coat a 9×13 baking dish with oil, or line it with foil; set aside.
- Place the salmon into the baking dish and season with salt and pepper.
- In a small mixing bowl, combine the peanut butter, lemon juice, soy sauce, ginger, rice wine vinegar, and sesame oil.
- Spoon half of the peanut butter glaze on top of the salmon fillets and bake for 6-7 minutes.
- Spoon the remaining glaze over the fillets and bake for an additional 5-7 minutes or until the salmon is cooked through.
- Serve warm.