Bourbon Peach Roasted Salmon

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Bourbon Peach Roasted Salmon

This Bourbon Peach Roasted Salmon is a delicious combination of tender salmon, juicy peaches, and a sweet and tangy bourbon peach glaze. The salmon is marinated, quickly seared, then roasted with fresh peach slices until perfectly cooked. The peach preserves caramelize as the salmon cooks, creating an irresistible fruity glaze that makes this easy salmon dinner extra special.

Prep Time15

Cook Time12

Marinating Time30

Total Time57

Course: Dinner, Main Course

Cuisine: American

Keyword: Bourbon Peach Roasted Salmon, bourbon salmon, peach salmon, roasted salmon, salmon dinner

Cooking Method: Oven, Stovetop

Diet: Pescatarian

Servings:

Calories: 420kcal

Author: MelanieCooks.com

Ingredients

3/4 cup peach preserves
1/4 cup bourbon
2 tbsp extra virgin olive oil
2 tsp soy sauce
2 tsp apple cider vinegar
2 tsp Dijon coarse ground mustard
2 tsp garlic minced
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
4 salmon fillets about 1 1/2 pounds total, skins on
1 tbsp extra virgin olive oil
2 medium peaches pitted and thinly sliced
1 tbsp parsley chopped, for garnish

Instructions

Add the peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, kosher salt, black pepper, and red pepper flakes to a medium bowl. Stir until combined. Measure out about 3/4 cup of the marinade and refrigerate it for later.
Add the peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, kosher salt, black pepper, and red pepper flakes to a medium bowl. Stir until combined. Measure out about 3/4 cup of the marinade and refrigerate it for later.
Preheat the oven to 375°F. Add 1 tablespoon of olive oil to a medium oven-safe skillet and heat over medium-high heat.
Remove the salmon from the marinade and place it in the hot skillet with the skin side facing up. Cook for 2 to 3 minutes, or until the top is nicely seared and golden brown.
Flip the salmon so the skin side is down. Add the sliced peaches and cook for another 2 to 3 minutes, allowing the peaches to begin softening while the salmon skin sears.
Remove the skillet from the heat. Pour the reserved peach marinade evenly over the salmon and peaches.
Transfer the skillet to the oven and bake for 12 to 15 minutes, checking after 12 minutes. The salmon is fully cooked when the internal temperature reaches 145°F.
Remove the skillet from the oven. Sprinkle with chopped parsley and serve the salmon immediately with the roasted peaches and peach glaze.

Notes

Try to use salmon fillets that are similar in size so they cook evenly.
Start checking the salmon after 12 minutes to help prevent overcooking.

Nutrition