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Peach Glazed Wood Fired Salmon

Peach glazed wood fired Bluehouse Salmon with a stone fruit, oat dukkah, and cous cous salad.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Bluehouse Salmon.

Peach Glaze


  • 1 jar Peach jam
  • 2 oz. White balsamic vinegar
  • 1 tsp. Smoked paprika
  • 1 tsp. Cumin
  • Salt


  1. Mix.



  • Bluehouse Salmon
  • Peach glaze


  1. Season and cook 3/4ths of the way in oven.
  2. Remove and add glaze and finish til desired doneness.

Cous Cous


  • 1 cup Cooked cous cous (Follow package instructions)
  • 3-4 oz. Toasted oats and mixed nuts, chopped mixed with za’atar
  • 2-3 ea. Stone fruit, quartered
  • 2 oz. (approx) Lemon grape seed oil 
  • 1 oz. (approx) White balsamic vinegar 
  • 2-3 cups Green leaf lettuce 


  1. Season and toss everything together.