Introduction

This Bourbon Peach Roasted Salmon combines sweet and savory flavors with a hint of warmth from bourbon, creating a delightful twist on a classic seafood dish. The juicy peaches complement the tender salmon perfectly, making it an impressive yet easy meal for any night of the week.

A close-up top view of a blue cast iron skillet filled with four pieces of cooked salmon fillets, each topped with several golden brown caramelized peach slices. The salmon has a rich orange color with a slightly charred, crispy texture on the edges, covered in glossy, thick sauce with a deep amber hue. The peach slices are soft and juicy, blending into the sticky sauce that pools at the bottom of the skillet. Small sprinkles of finely chopped green herbs are scattered on top for garnish. The skillet sits on a surface with a white marbled texture. 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, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. Set aside half of this marinade (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 marinade. Seal the bag and gently mix to coat the salmon evenly. Refrigerate for at least 30 minutes, up to 1 hour.
Step 3: Preheat your 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 and sear for 2-3 minutes until golden brown.
Step 5: Flip the salmon so the skin side is down. Add the sliced peaches around the salmon in the skillet and cook for another 2-3 minutes to soften the peaches and crisp the salmon skin slightly.
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 reaches an internal temperature of 145°F (63°C).
Step 8: Remove from the oven and garnish with fresh parsley. Serve immediately for the best flavor and texture.

Tips & Variations

For a smokier flavor, try using smoked paprika in the marinade instead of red pepper flakes.
If bourbon is unavailable or you prefer a non-alcoholic version, substitute with an equal amount of apple juice or peach nectar.
Use fresh, ripe peaches when in season for the best sweetness and texture.
To ensure crispy skin, pat salmon dry before marinating and avoid overcrowding the skillet when searing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 275°F / 135°C) or microwave to avoid drying out the salmon. Peaches may soften further upon reheating but will still add delicious flavor.

How to Serve

Two pieces of cooked salmon with a golden brown, slightly charred surface sit in a pan filled with a thick, shiny sauce. Around the salmon are bright orange-yellow peach slices with soft, glazed textures soaking in the sauce. Small green herb bits are sprinkled on top for color contrast. The dish looks juicy and rich, with the sauce clinging to both the fish and fruit. 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 it’s best to thaw frozen salmon completely before marinating and cooking to ensure even cooking and better flavor absorption.

What side dishes pair well with this salmon?

This dish goes well with simple sides like steamed rice, roasted vegetables, or a fresh green salad to balance the rich flavors of the salmon and peaches.

Bourbon Peach Roasted Salmon Recipe

Print Recipe

★★★★★

5 from 130 reviews

This Bourbon Peach Roasted Salmon recipe combines tender, juicy salmon fillets with a sweet and tangy bourbon-peach marinade, complemented by fresh peach slices and a flavorful sear. The salmon is first marinated, then seared on the stovetop before being finished in the oven, resulting in a perfectly cooked and delightful dish bursting with summer flavors.

Author: Marco
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

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

Salmon

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

Instructions

Prepare the Marinade: In a medium bowl, mix together peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes until well combined. Set aside half of the marinade (about ¾ cup) in the refrigerator for later use.
Marinate the Salmon: Place the salmon fillets in a resealable plastic bag and pour in the remaining half of the marinade. Seal the bag and gently massage it to coat the salmon evenly. Refrigerate for at least 30 minutes and up to 1 hour to allow the flavors to penetrate.
Preheat the Oven: When ready to cook, preheat your oven to 375°F (190°C).
Sear the 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 fillets skin side up into the skillet. Cook for 2-3 minutes until the fillets develop a beautiful golden brown sear.
Flip and Add Peaches: Flip the salmon so the skin side is down. Add the thinly sliced peaches around the salmon in the skillet. Cook for another 2-3 minutes, allowing the peaches to soften slightly and the salmon skin to crisp.
Add Reserved Marinade: Remove the skillet from heat and pour the reserved peach marinade evenly over the salmon and peaches to enhance flavor and moisture.
Roast in Oven: Transfer the skillet to the preheated oven and bake for 12-15 minutes, checking at 12 minutes. Continue baking until the salmon is cooked through and reaches an internal temperature of 145°F (63°C).
Serve: Remove the skillet from the oven and garnish the dish with fresh parsley. Serve the roasted bourbon peach salmon immediately for the best flavor and texture.

Notes

Marinate the salmon for up to 1 hour for maximum flavor infusion, but do not exceed as the acidity may start to cook the fish.
If you do not have an oven-safe skillet, sear the salmon in a regular pan and transfer to a baking dish before roasting.
Use fresh peaches for the best taste, but frozen sliced peaches can be a substitute in off-season.
Check salmon doneness with a thermometer to avoid overcooking; salmon continues to cook slightly after being removed from the oven.
For a spicier kick, increase the red pepper flakes to ½ teaspoon according to your taste preference.

Keywords: Bourbon salmon, peach salmon recipe, roasted salmon, bourbon marinade, peach glaze salmon, easy salmon dinner, summer fish recipe