Introduction

This Bourbon Peach Roasted Salmon offers a delightful blend of sweet and savory flavors. Marinated in a rich bourbon and peach sauce, the salmon comes out tender and juicy, complemented perfectly by roasted peaches. It’s an elegant yet easy dish that’s sure to impress.

The image shows a blue cast iron skillet filled with four thick salmon fillets in a glossy, deep amber-brown sauce. Each fillet is golden-brown with crispy edges, topped and surrounded by several slices of cooked peach, soft and juicy with slightly caramelized edges. The sauce pools around the fillets, reflecting light, and is studded with small bits of garlic and herbs, sprinkled with fresh green parsley for color contrast. The skillet sits on a white marbled surface with two whole fresh peaches in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a medium bowl, combine peach preserves, bourbon, 2 tablespoons olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. This will yield about 1 ½ cups of marinade. Set aside half of the mixture (about ¾ cup) and refrigerate it for later use.
Step 2: Place the salmon fillets in a resealable plastic bag and pour in the remaining half of the marinade. Seal the bag and gently mix to coat the salmon evenly. Refrigerate and marinate for at least 30 minutes, up to 1 hour.
Step 3: Preheat the oven to 375°F (190°C).
Step 4: Heat 1 tablespoon of olive oil in a medium oven-safe skillet over medium-high heat. Once hot, add the salmon fillets skin side up. Sear for 2-3 minutes until the fish is golden brown.
Step 5: Carefully flip the salmon so the skin side is down. Add the sliced peaches to the skillet and cook for another 2-3 minutes until the peaches soften slightly and the salmon skin begins to sear.
Step 6: Remove the skillet from heat and pour the reserved peach marinade evenly over the salmon and peaches.
Step 7: Transfer the skillet to the preheated oven and bake for 12-15 minutes, checking at 12 minutes. The salmon is done when it flakes easily and reaches an internal temperature of 145°F (63°C).
Step 8: Remove from the oven, garnish with parsley, and serve warm.

Tips & Variations

Use fresh, ripe peaches for the best flavor or substitute with high-quality canned peaches if out of season.
For a smoky depth, try using smoked paprika instead of red pepper flakes.
Serve with a side of steamed rice or roasted vegetables to round out the meal.
If you don’t have bourbon, a splash of apple juice or white wine works as a mild substitute in the marinade.

Storage

Store any leftover salmon and peaches in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to prevent drying out. It’s best enjoyed fresh but can be repurposed cold in salads or sandwiches.

How to Serve

The image shows a black cast iron pan filled with three cooked salmon fillets, each topped with caramelized peach slices and covered in a shiny, sticky brown glaze sauce. The salmon has a beautiful golden-brown crust with a slightly charred texture on the edges. Around the salmon, numerous peach slices are mixed, cooked until soft and golden, soaking up the glossy sauce. Small bits of green herbs are sprinkled on top for a touch of color. The pan rests on a white marbled surface, and whole peaches sit nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to fully thaw the salmon and pat it dry before marinating to ensure even cooking and good searing.

What if I don’t have an oven-safe skillet?

You can sear the salmon and peaches in a regular skillet, then transfer everything to a baking dish before adding the reserved marinade and baking in the oven.

Bourbon Peach Roasted Salmon Recipe

Print Recipe

★★★★★

4.9 from 84 reviews

This Bourbon Peach Roasted Salmon recipe features succulent salmon fillets marinated and glazed with a flavorful blend of peach preserves, bourbon, and aromatic seasonings. The dish is first seared to achieve a golden crust, then roasted in the oven alongside fresh peach slices for a lightly caramelized finish. Garnished with parsley, it offers a perfect balance of sweet, tangy, and savory notes, ideal for an elegant yet easy-to-make dinner.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

Marinade Ingredients

¾ cup (240 g) peach preserves
¼ cup (56 g) bourbon
2 tablespoons extra virgin olive oil
2 teaspoons soy sauce
2 teaspoons apple cider vinegar
2 teaspoons Dijon coarse ground mustard
2 teaspoons garlic, minced
1 ½ teaspoons kosher salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes

Main Ingredients

4 salmon filets, about 1½ pounds, skins on
1 tablespoon extra virgin olive oil
2 medium peaches, pitted and thinly sliced
Parsley, for garnish

Instructions

Combine ingredients for marinade: In a medium bowl, mix together peach preserves, bourbon, 2 tablespoons olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes until well blended. Reserve half of this marinade (about ¾ cup) for later use and refrigerate.
Marinate salmon: Place the salmon filets into a resealable plastic bag and pour the remaining half of the marinade over the salmon. Seal the bag and massage gently to coat the filets evenly. Refrigerate for at least 30 minutes and up to 1 hour to marinate.
Preheat oven: When ready to cook, set your oven to 375°F (190°C) to preheat.
Heat oil and sear salmon: Heat 1 tablespoon of extra virgin olive oil in a medium oven-safe skillet over medium-high heat. Once the oil is hot, carefully place the marinated salmon filets in the skillet with the skin side up. Sear for 2-3 minutes, or until the salmon is golden brown.
Add sliced peaches: Flip the salmon so the skin side is down. Arrange the thinly sliced peaches around and on top of the salmon in the skillet. Cook for another 2-3 minutes, allowing the peaches to soften slightly and the salmon skin to crisp.
Pour in reserved marinade: Remove the skillet from heat and evenly pour the reserved peach marinade over the salmon and peaches to infuse extra flavor.
Bake: Transfer the skillet to the preheated oven and bake for 12-15 minutes, checking at 12 minutes. The salmon should be cooked through with an internal temperature reaching 145°F (63°C).
Remove from oven and serve: Once cooked, take the skillet out of the oven. Garnish the salmon with fresh parsley and serve immediately for a succulent, flavorful meal.

Notes

Marinating the salmon for up to 1 hour maximizes the infusion of flavors but avoid exceeding this time to prevent the fish from becoming too soft.
Use an oven-safe skillet like cast iron or stainless steel to easily transfer the salmon from stovetop to oven.
Check the internal temperature with a meat thermometer to ensure the salmon is perfectly cooked and safe to eat.
For firmer peaches, choose slightly underripe peaches to avoid them turning to mush during cooking.
The bourbon adds a subtle smoky sweetness—substitute with apple cider if you prefer a non-alcoholic option.

Keywords: Bourbon salmon, Peach salmon recipe, Roasted salmon, Summer fish dinner, Bourbon peach glaze