Last summer, on a warm evening when my husband and I hosted a small dinner for family, I wanted something that felt both comforting and just a little special. We had the grandkids running through the backyard, the table set with flowers from my garden, and laughter filling the air.

The menu was mostly easy, familiar dishes, but I craved one centerpiece that would stand out. That’s when I decided to pair two flavors I’ve always loved—sweet summer peaches and the rich, smoky depth of bourbon.

The first time I roasted salmon with a peach glaze, I wasn’t sure how it would go. Would the fruit be too sweet? Would the bourbon overpower? But the moment I pulled the skillet out of the oven, the smell alone was enough to convince me I had found something special. The salmon was tender, flaky, and perfectly balanced with a glossy peach-bourbon glaze that clung to every bite.

The sliced peaches softened in the heat, almost like little jewels scattered across the dish. That dinner became one of those nights where food brings everyone to the table and keeps them lingering just a little longer.

This Bourbon Peach Roasted Salmon has since become a recipe I turn to when I want something impressive yet practical. It’s the kind of dish that works for a weeknight dinner but also shines at a gathering. And each time I make it, I think of that warm evening surrounded by family, stories, and good food.

Short Description

Bourbon Peach Roasted Salmon is a flavorful main dish featuring salmon fillets roasted with a sweet and tangy peach-bourbon glaze. Fresh peach slices add brightness, while the sauce caramelizes beautifully in the oven.

Key Ingredients

¾ cup (240 g) peach preserves
¼ cup (56 g) bourbon
2 tbsp extra virgin olive oil
2 tsp soy sauce
2 tsp apple cider vinegar
2 tsp Dijon coarse ground mustard
2 tsp garlic, minced
1 ½ tsp kosher salt
½ tsp black pepper
¼ tsp red pepper flakes
4 salmon filets (about 1½ pounds), skin on
1 tbsp extra virgin olive oil
2 medium peaches, pitted and thinly sliced
Fresh parsley, for garnish

Tools Needed

Medium mixing bowl
Resealable plastic bag
Oven-safe skillet or braiser
Tongs or spatula
Measuring cups and spoons

Cooking Instructions

Step 1: Make the Marinade
In a medium bowl, whisk together peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, pepper, and red pepper flakes. This makes about 1½ cups. Reserve half (about ¾ cup) and refrigerate for later.

Step 2: Marinate the Salmon
Place salmon fillets in a resealable bag. Pour in the remaining marinade, seal, and gently massage to coat. Refrigerate for 30 minutes to 1 hour.

Step 3: Preheat the Oven
Set your oven to 375°F.

Step 4: Sear the Salmon
Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Place salmon skin side up. Sear 2–3 minutes until golden. Flip so the skin side is down. Add sliced peaches. Cook 2–3 minutes until peaches soften slightly.

Step 5: Add Marinade and Roast
Remove skillet from heat. Pour reserved marinade over salmon and peaches. Transfer skillet to oven. Bake 12–15 minutes, checking at 12. Salmon should reach an internal temp of 145°F and flake easily with a fork.

Step 6: Serve
Remove from oven. Garnish with parsley and serve warm with pan sauce spooned over the top.

Why You’ll Love This Recipe

Sweet and Savory Balance: The peach preserves and bourbon create a glaze that’s sweet, tangy, and rich.

Impressive but Simple: Ready in under an hour, but looks like a dinner-party dish.

Seasonal Freshness: Fresh peaches bring a burst of brightness.

Healthy and Wholesome: Salmon is packed with protein and omega-3s.

Versatile: Works for family dinners, date nights, or entertaining guests.

Mistakes to Avoid & Solutions

Over-marinating: More than an hour can break down the salmon texture. Stick to 30–60 minutes.

Skipping the sear: Searing locks in flavor and gives a beautiful golden crust.

Overcooking: Check at 12 minutes. Salmon should be moist, not dry.

Too much marinade in the skillet: Leave only enough to coat evenly—too much liquid will steam, not roast.

Using underripe peaches: Choose ripe, slightly soft peaches for the best flavor.

Serving and Pairing Suggestions

Serve with rice pilaf, roasted potatoes, or quinoa for a hearty plate.

Pair with a crisp green salad or grilled asparagus.

For drinks, try a glass of chilled white wine, peach iced tea, or sparkling water with lemon.

Perfect for plated dinners, but also works served family-style straight from the skillet.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 2 days.

To reheat, place salmon in a baking dish, cover loosely with foil, and warm at 300°F for 10 minutes. Avoid microwaving, which can dry it out.

Extra sauce can be stored separately and drizzled over reheated portions.

FAQs

1. Can I make this without bourbon?
Yes, substitute with apple juice or peach nectar for sweetness without alcohol.

2. What if I don’t have peach preserves?
Apricot preserves or even orange marmalade make good substitutes.

3. Can I use frozen salmon?
Yes, just thaw completely before marinating to ensure even cooking.

4. Do I need an oven-safe skillet?
If you don’t have one, sear salmon in a regular skillet and transfer to a baking dish before roasting.

5. Can I grill this instead of roasting?
Absolutely! Grill salmon skin side down, brushing with reserved marinade until cooked through. Add peach slices to the grill for a smoky twist.

Tips & Tricks

Pat salmon dry before marinating for better searing.

Reserve a spoonful of marinade before adding raw fish if you’d like a fresh glaze for serving.

For extra caramelization, broil the salmon for 1–2 minutes at the end.

Recipe Variations

Spicy Peach Salmon: Add ½–1 tsp more red pepper flakes or a splash of hot sauce to the marinade.

Maple Bourbon Salmon: Replace peach preserves with maple syrup and sliced peaches with apple wedges.

Ginger Peach Salmon: Add 1 tsp fresh grated ginger to the marinade for a zesty kick.

Peach BBQ Salmon: Mix ¼ cup barbecue sauce into the marinade for a smoky, tangy flavor.

Final Thoughts

This salmon is simple enough for a weeknight but layered with flavors that feel like a treat. The sweetness of the peaches, the warmth of the bourbon, and the richness of salmon come together in harmony. When the skillet comes bubbling out of the oven, the aroma fills the kitchen with something almost magical.

I love setting this dish on the table, watching everyone’s eyes light up, and hearing the first round of “mmm” after the first bite. It’s not just dinner, it’s an experience worth sharing. And for me, that’s what cooking is all about.

Bourbon Peach Roasted Salmon

Sandra Myers

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Ingredients

¾ cup 240 g peach preserves
¼ cup 56 g bourbon
2 tbsp extra virgin olive oil
2 tsp soy sauce
2 tsp apple cider vinegar
2 tsp Dijon coarse ground mustard
2 tsp garlic minced
1 ½ tsp kosher salt
½ tsp black pepper
¼ tsp red pepper flakes
4 salmon filets about 1½ pounds, skin on
1 tbsp extra virgin olive oil
2 medium peaches pitted and thinly sliced
Fresh parsley for garnish

Instructions

In a medium bowl, whisk together peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, pepper, and red pepper flakes. You’ll have about 1½ cups of marinade—reserve half (about ¾ cup) and refrigerate.
Place salmon fillets in a resealable bag with the remaining marinade, seal, and gently coat. Refrigerate 30 minutes to 1 hour.
Preheat oven to 375°F. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Place salmon skin side up and sear 2–3 minutes until golden. Flip skin side down, add peach slices, and cook 2–3 minutes until softened.
Remove from heat, pour reserved marinade over salmon and peaches, then transfer skillet to the oven. Bake 12–15 minutes, checking at 12. Salmon is ready when it flakes easily and reaches 145°F internally.
Garnish with parsley and serve warm, spooning pan sauce over the top.