Bourbon Peach Roasted Salmon

Bourbon Peach Roasted Salmon is a lively blend of sweet and smoky that turns simple salmon into something special. Marinating the salmon lets the bourbon and peach flavors fully soak in, while a quick sear and oven bake finish everything with a caramelized glaze and tender peaches. Whenever I make this, the aroma alone gets everyone to the kitchen before I can even plate the food.

I first served this at a summer dinner party, and friends still ask for the recipe. Even salmon skeptics will come back for seconds when they taste that glossy bourbon peach finish.

Ingredients

• Peach preserves: Essential for deep sweetness Make sure to choose a preserve with real fruit pieces for texture
• Bourbon: Adds warmth and depth For best flavor go with a bourbon you would enjoy sipping
• Extra virgin olive oil: Makes the marinade smooth and helps with crisping salmon Higher quality oil gives a richer base
• Soy sauce: Boosts umami and adds a little edge Opt for low sodium if you want to control saltiness
• Apple cider vinegar: Balances the sweetness with acidity Look for an organic option for a milder tang
• Dijon coarse ground mustard: Adds complexity and a gentle bite The grainy kind holds onto the salmon well
• Garlic minced: Brings savory punch and aroma Fresh garlic makes a noticeable difference
• Kosher salt: Seasons inside and out Larger flakes help you see and control how much you use
• Black pepper: Fragrant heat Use freshly cracked for the most flavor
• Red pepper flakes: Mild spice Opt for fresh flakes that still carry a bright red color
• Salmon filets: The star of the dish Always look for vibrant colored filets with firm flesh
• Extra virgin olive oil: Helps get a perfect sear in the skillet
• Fresh peaches: Juicy slices that sweeten and add color Ripe but still firm peaches hold their shape best
• Parsley: Brightens and finishes every bite Fresh flat leaf gives the best result

Step-by-Step Instructions

Make the Marinade:

In a medium bowl thoroughly mix peach preserves bourbon olive oil soy sauce apple cider vinegar Dijon mustard minced garlic kosher salt black pepper and red pepper flakes. You will have about one and a half cups of marinade.

Marinate the Salmon:

Add salmon filets to a large resealable plastic bag. Pour in half the marinade. Seal the bag pressing out air and massage so each filet is well coated. Let it chill in the refrigerator for at least thirty minutes and up to an hour. Set aside the remaining marinade in the fridge.

Preheat and Prep the Skillet:

Heat your oven to three hundred seventy-five degrees Fahrenheit. Place a medium oven-safe skillet on medium-high heat and swirl in olive oil until shimmering but not smoking.

Sear the Salmon:

Lift salmon filets from marinade allowing excess to drip off and place skin side up in the skillet. Sear for about two to three minutes until the surface turns golden and caramelized.

Add Peaches and Sear the Skin:

Using tongs flip filets so the skin side is down. Nestle sliced peaches around the salmon letting them touch the pan. Cook for another two to three minutes so the peaches begin to soften and the skin crisps lightly.

Add Reserved Marinade:

Take skillet off the heat. Pour the cold reserved marinade evenly over salmon and peaches making sure every piece gets coated.

Roast in Oven:

Place the skillet in the hot oven. Bake for twelve to fifteen minutes checking at twelve minutes. Salmon is done when it flakes easily and registers one hundred forty five degrees Fahrenheit internally.

Serve and Garnish:

Remove from oven carefully—the skillet will be hot. Spoon peaches and sauce over salmon. Sprinkle with fresh parsley before serving.

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My favorite addition to this dish is using peak-season peaches for the juiciest glaze. The first time my family tasted this together was during a backyard cookout one August and now it is our summertime tradition.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to two days. If making ahead reheat gently in the oven with a splash of water or marinade to keep the salmon moist. Avoid microwaving as it can dry out the fish.

Ingredient Substitutions

Maple syrup or honey works instead of peach preserves if you want a different sweetness. You can swap bourbon out for apple juice plus a few drops of liquid smoke for a nonalcoholic version. Trout can take the place of salmon if needed.

Serving Suggestions

This dish shines alongside a lemony arugula salad or over herby couscous. Roasted asparagus or green beans make bright sides. For brunch try it on toast with a soft poached egg.

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Cultural and Historical Context

Peach and bourbon are a classic Southern pair often used in desserts and glazes. Salmon brings a Pacific Northwest connection so this recipe marries American food traditions across regions.

Recipe FAQs

→ How long should the salmon marinate?

Allow the salmon to marinate for at least 30 minutes, or up to 1 hour, for maximum flavor infusion.

→ Can I substitute fresh peaches with canned?

Fresh peaches offer the best texture and flavor, but well-drained canned peaches may be used if needed.

→ What type of bourbon is recommended?

A smooth, mid-range bourbon complements the sweetness of the peaches without overpowering the dish.

→ How do I know when the salmon is fully cooked?

Salmon is ready when it easily flakes with a fork and reaches an internal temperature of 145°F.

→ How should leftovers be stored?

Refrigerate any leftovers in an airtight container for up to 2 days. Reheat gently to keep the salmon moist.

→ Is it necessary to sear the salmon before roasting?

Searing the fillets creates a flavorful crust and seals in moisture, enhancing the final texture after roasting.