Description
A deliciously elegant salmon dish glazed with a sweet and tangy bourbon peach marinade, perfectly complemented by fresh peach slices for a sophisticated dinner option that’s surprisingly easy to prepare.
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
- Combine peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes in a medium bowl. This will yield approximately 1½ cups of marinade. Set aside half of the mixture (about ¾ cup) and refrigerate it 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 mix it well to coat the salmon. Place the bag in the refrigerator and let the salmon marinate for at least 30 minutes, up to 1 hour to allow the flavors to penetrate the fish.
- Preheat and Prepare
- Preheat your oven to 375°F (190°C). This temperature is perfect for roasting salmon, as it allows for even cooking without drying out the fish.
- Sear the Salmon
- Heat oil in a medium, oven-safe skillet over medium-high heat. Once hot, carefully place the marinated salmon fillets in the skillet, skin side up. Cook for about 2-3 minutes until the top is seared and golden brown, creating a beautiful caramelized crust.
- Flip and Add Peaches
- Flip over the salmon fillets so the skin side is down. Add the sliced peaches to the skillet. Cook for 2-3 more minutes, allowing the peaches to slightly soften and the salmon skin to crisp slightly. The peaches will begin to release their juices, adding more flavor to the dish.
- Add Reserved Marinade
- Remove skillet from heat. Pour the reserved peach marinade into the skillet, evenly distributing it over the salmon and peaches to create a rich, flavorful sauce.
- Bake to Perfection
- Transfer the skillet to the preheated oven and bake for 12-15 more minutes (checking at 12 minutes), or until the salmon is cooked through. The internal temperature of fully cooked salmon should reach 145°F (63°C). The marinade will thicken slightly and caramelize during baking.
- Serve
- Once cooked, remove the skillet from the oven and garnish with fresh parsley. Serve the roasted peach and salmon dish immediately for the best flavor and presentation.
Notes
- Wild-caught salmon typically has a richer flavor profile and pairs beautifully with the bourbon peach glaze.
- If fresh peaches aren’t in season, you can use frozen peaches (thawed) or canned peaches (drained well).
- The dish pairs wonderfully with sides like roasted asparagus, wild rice, or a light green salad.
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
- For a non-alcoholic version, apple juice or peach nectar can substitute for the bourbon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with peaches
- Calories: 420
- Sugar: 25g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 80mg