One summer, my husband and I rented a little cabin near a peach orchard in South Carolina. The trees stretched as far as the eye could see, heavy with golden fruit that perfumed the air in the late afternoon sun.

Every evening, the farmers would sell baskets of peaches from a stand at the edge of the dirt road, and I couldn’t resist bringing back far more than we could possibly eat fresh. That week became a peach celebration—pies, jams, cobblers, and one memorable salmon dinner I’ve never forgotten.

I’ve always believed that peaches pair beautifully with savory dishes, especially when a touch of smoky bourbon joins the mix. The sweetness of the fruit caramelizes against the richness of salmon, while the bourbon deepens everything with warm, oaky notes.

Cooking for my children and grandchildren, I’ve learned that recipes need to balance flavor with ease. This dish does just that: bold flavors with straightforward steps. And while it feels sophisticated enough for a dinner party, it’s simple enough for a Tuesday evening. It’s the kind of recipe that makes the whole kitchen smell heavenly and brings people drifting in, asking, “What’s cooking?”

Short Description

Bourbon Peach Roasted Salmon combines sweet peach preserves, smoky bourbon, and juicy fresh peaches with tender roasted salmon for a flavor-packed main dish that’s both comforting and elegant.

Key Ingredients

For the Marinade

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

For the Salmon

4 salmon fillets (about 1½ lbs), 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 (cast iron works best)
Measuring cups and spoons
Tongs or spatula

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. You’ll have about 1½ cups of marinade. Reserve ¾ cup, cover, and refrigerate for later.

Step 2: Marinate the Salmon
Place salmon fillets in a resealable bag. Pour in the remaining marinade, seal, and move it around gently so the fish is fully coated. Refrigerate for 30 minutes to 1 hour.

Step 3: Preheat the Oven
When ready to cook, preheat your oven to 375°F (190°C).

Step 4: Sear the Salmon
Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Once hot, place salmon skin-side up and sear for 2–3 minutes until golden. Flip so the skin side is down. Add sliced peaches around the fish. Cook another 2–3 minutes until the peaches soften slightly.

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

Step 6: Garnish and Serve
Sprinkle with fresh parsley. Serve hot with peaches and pan sauce spooned over the top.

Why You’ll Love This Recipe

Sweet & Savory Balance: Juicy peaches meet rich, buttery salmon with a kiss of bourbon.

Elegant but Easy: Looks fancy but requires simple steps.

Family Friendly: Mild spice, kid-approved, and a crowd pleaser.

Nutritious: High in omega-3s, protein, and antioxidants from peaches.

Versatile: Works for weeknight meals or dinner parties alike.

Mistakes to Avoid & Solutions

Over-marinating: Salmon can turn mushy if left too long. Stick to 30–60 minutes.

Skipping the sear: Searing locks in flavor and texture. Don’t skip it.

Overbaking: Salmon dries out quickly. Always check at 12 minutes and aim for 145°F internal temperature.

Using unripe peaches: Hard peaches won’t soften well. Choose ripe but firm fruit.

Too much marinade in the skillet: Use just what’s reserved; too much liquid can steam instead of roast.

Serving and Pairing Suggestions

Serve with wild rice, quinoa, or garlic mashed potatoes.

Add a fresh green salad or roasted asparagus on the side.

Pair with a crisp Chardonnay or iced peach tea.

Perfect for plated dinners or served family-style straight from the skillet.

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container up to 2 days.

Freeze: Wrap tightly and freeze for up to 2 months. Thaw in fridge overnight.

Reheat: Warm gently at 300°F in the oven for 10 minutes, or microwave in short bursts, covered, to prevent drying.

FAQs

1. Can I use frozen salmon?
Yes, just thaw completely and pat dry before marinating.

2. What can I substitute for bourbon?
Apple juice or white grape juice work well if avoiding alcohol.

3. Do I need to peel the peaches?
No, the skins soften during cooking and add color.

4. Can I grill this recipe instead?
Yes, grill the salmon skin-side down and brush with reserved marinade while cooking.

5. Is this recipe spicy?
It has a mild kick from red pepper flakes, but you can omit them for a gentler flavor.

Tips & Tricks

Line the skillet rim with foil for easier cleanup.

Use wild-caught salmon for best flavor and nutrition.

Warm the peach preserves slightly before mixing to blend easily.

Slice peaches evenly for consistent cooking.

Let the salmon rest 2–3 minutes before serving for juicier results.

Recipe Variations

Maple Peach Salmon: Swap bourbon for maple syrup for a sweeter, family-friendly version.

Spicy Cajun Twist: Add 1 tsp Cajun seasoning to the marinade for smoky heat.

Herb Lovers’ Salmon: Stir fresh thyme or rosemary into the marinade for earthy notes.

Ginger Peach Salmon: Add 1 tsp grated ginger for a zesty kick.

Grilled Version: Cook salmon on a hot grill, brushing with marinade until done.

Final Thoughts

When I think of this Bourbon Peach Roasted Salmon, I can’t help but picture that cabin kitchen filled with laughter and the scent of roasting peaches. Food has a way of holding onto memories, and this dish carries more than its share for me. It’s bright and summery yet comforting enough for a chilly evening. I love serving it when my family visits because it feels like a little gift from that orchard in South Carolina, even years later.

Every bite is a reminder that recipes don’t have to be complicated to be meaningful. With a handful of good ingredients and some simple steps, you can bring warmth and joy to the table. If you try this, I hope it brings you a sense of home, of shared meals, and maybe even a new memory to tuck away. After all, the best dishes are the ones we enjoy together.

Bourbon Peach Roasted Salmon

Sandra Myers

Bourbon Peach Roasted Salmon combines sweet peach preserves, smoky bourbon, and juicy fresh peaches with tender roasted salmon for a flavor-packed main dish that’s both comforting and elegant.

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Calories

Ingredients

For the Marinade

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

For the Salmon

4 salmon fillets about 1½ lbs, 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 peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, pepper, and red pepper flakes.
Set aside ¾ cup and refrigerate. Place salmon fillets in a resealable bag with the remaining marinade, coat well, and chill for 30–60 minutes.
Preheat oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium-high heat. Sear salmon skin-side up for 2–3 minutes until golden, then flip skin-side down. Add peach slices and cook 2–3 minutes until slightly softened.
Remove from heat, pour reserved marinade over salmon and peaches, and transfer skillet to the oven. Bake 12–15 minutes, checking at 12, until salmon flakes easily and reaches 145°F. Garnish with fresh parsley and serve hot with peaches and pan sauce.