1. Make the marinade

In a medium bowl, whisk together the peach preserves, olive oil, soy sauce, apple cider vinegar, mustard, garlic, kosher salt, black pepper, and red pepper flakes. It’s amazing how just a few pantry staples can create such a flavorful marinade! Be sure to reserve half of the marinade for later—it’ll become the sauce that ties the whole dish together.

2. Marinate the salmon

Place the salmon fillets in a resealable plastic bag and pour in half the marinade. Seal the bag and massage it gently to coat the salmon evenly. Pop it into the fridge for at least 30 minutes (or up to an hour, if you have time).

3. Sear the salmon

Heat a medium oven-safe skillet over medium-high heat and add a little olive oil. Once the oil is shimmering, place the salmon fillets in the skillet skin side up. Sear them for 2-3 minutes until golden brown. (Pro tip: Don’t move the salmon while it’s searing—it’ll release easily from the pan once it’s ready to flip!)

4. Add peaches and finish on the stovetop

Flip the salmon so the skin side is down. Add the peach slices to the skillet, nestling them around the salmon. Let everything cook for another 2-3 minutes, letting the peaches soften slightly and the salmon skin crisp up.

5. Bake to perfection

Pour the reserved marinade over the salmon and peaches, ensuring everything is evenly coated. Transfer the skillet to your preheated oven and bake for 12-15 minutes, checking for doneness at the 12-minute mark. The salmon should flake easily with a fork, and the internal temperature should be 145°F.

6. Garnish and serve

Remove the skillet from the oven and sprinkle fresh parsley over the top for a pop of color and herbaceous flavor. Serve immediately and prepare for compliments!