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Bourbon Peach Roasted Salmon

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.
Calories:
Author: Sandra Myers

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.