Bourbon Peach Roasted Salmon (Print-Friendly Version)
Salmon fillets marinated with bourbon peach glaze, then oven-roasted with fresh peach slices for vibrant flavor.
# What You’ll Need to Make This:
→ Marinade
01 -
240 g peach preserves
02 -
56 g bourbon
03 -
2 tablespoons extra virgin olive oil
04 -
2 teaspoons soy sauce
05 -
2 teaspoons apple cider vinegar
06 -
2 teaspoons coarse ground Dijon mustard
07 -
2 teaspoons garlic, minced
08 -
1.5 teaspoons kosher salt
09 -
0.5 teaspoon black pepper
10 -
0.25 teaspoon red pepper flakes
→ Salmon and Garnish
11 -
4 salmon fillets, approximately 680 g, skin on
12 -
1 tablespoon extra virgin olive oil
13 -
2 medium peaches, pitted and thinly sliced
14 -
Fresh parsley, chopped, for garnish
# How to Prepare:
01 -
In a medium mixing bowl, combine peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Stir until smooth and fully integrated. Divide the marinade evenly, reserving half (approximately 180 ml) in the refrigerator for later.
02 -
Place salmon fillets in a resealable plastic bag. Pour in half of the prepared marinade, ensuring fillets are well coated. Reseal and massage gently. Refrigerate and marinate for a minimum of 30 minutes, up to 1 hour.
03 -
Heat oven to 190°C. Bring an oven-safe skillet to medium-high heat and add olive oil. Once the oil shimmers, position salmon fillets skin side up. Sear for 2 to 3 minutes, until the surface is golden brown.
04 -
Flip salmon fillets skin side down. Scatter sliced peaches around the fillets. Continue cooking for 2 to 3 minutes, allowing peaches to soften slightly and salmon skin to crisp.
05 -
Remove skillet from heat. Evenly drizzle reserved marinade over salmon and peaches. Transfer skillet to preheated oven and bake for 12 to 15 minutes, checking doneness after 12 minutes. Salmon is ready when opaque throughout and core temperature reaches 63°C.
06 -
Extract skillet from oven. Rest salmon for 2 minutes. Garnish with parsley and serve immediately with caramelized peaches and pan sauce.
# Extra Tips:
01 -
For optimal flavor absorption, marinate salmon as close to serving time as possible and do not exceed 1 hour to avoid excess curing.
02 -
Monitor internal temperature with a digital thermometer for precise doneness.