Remove the salmon filet from the package and dry it with paper towels. I like to place paper towels on a cutting board, lay the salmon on top, cover it with more paper towels, and gently press down to absorb as much moisture as possible. Drizzle olive oil over the salmon, rubbing it in, then season well with freshly cracked black peppercorns and sea salt. Let the salmon sit on the countertop until you are ready to place it in the baking pan.

Place the whole peaches in a stockpot and fill it until the peaches are covered with water. Place the pot over medium heat and cook for 10-15 minutes, or until the skin loosens easily. Remove the pot from the heat and gently transfer the peaches into a bowl of cold water. When the peaches are cool enough to handle safely, use the edge of a spoon or knife to make a small cut and peel away the skin. Cut the peaches in half. After removing the pit, cut the half slices in half again. Return the sliced peaches to the pot and turn the heat to medium.

Then add brown sugar, smoked paprika, sea salt, and freshly ground black peppercorns to the pot, thoroughly mix, and bring it to a boil. Add 1 sprig of oregano and 1 sprig of thyme. Allow this mixture to simmer on low for 10 minutes until slightly thickened. Remove the sprig of thyme and the sprig of oregano.

Add 2 tablespoons of olive oil to the bottom of a baking pan and brush evenly to coat. I cut my salmon filet in half to fit in my baking pan.

Spoon the mixture over the salmon, allowing some of the peach slices to rest on top of the salmon and along the sides.

After baking, I added the remaining fresh sprigs of thyme and oregano as a garnish.

Serve.