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Bourbon Peach Roasted Salmon Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. Preheat oven: When ready to cook, set your oven to 375°F (190°C) to preheat.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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

Find it online: https://dinewithdylan.com/bourbon-peach-roasted-salmon-recipe/