When you combine the buttery richness of salmon with the juicy sweetness of ripe peaches, magic happens. This Bourbon Peach Roasted Salmon is the epitome of comfort food with a gourmet twist. It’s a dish that feels equally at home on a quiet weeknight dinner table or as the centerpiece for a festive gathering.
The combination of caramelized peach glaze, tender salmon, and a hint of bourbon creates an irresistible fusion of flavors. It’s as indulgent as it is simple to make, proving that you don’t need complicated techniques to create a meal that feels extraordinary.
Whether you’re a seafood lover or someone looking to elevate their salmon game, this recipe offers an elegant yet approachable way to do just that. Let’s explore why this dish deserves a place on your menu and how you can recreate it step by step.
Why You’ll Love This Recipe
- Unbeatable Flavor Combination: The natural sweetness of peaches blends beautifully with the savory notes of the salmon and the subtle warmth of bourbon. It’s a symphony of flavors in every bite.
- Perfect for Any Occasion: This dish looks and tastes fancy enough to serve at a dinner party but is simple enough for a casual family meal.
- Healthy and Wholesome: Salmon is packed with omega-3 fatty acids, while the peach glaze offers a natural touch of sweetness. It’s a recipe that’s as nutritious as it is delicious.
- Customizable to Your Needs: Whether you’re adjusting the spice level, swapping the bourbon, or experimenting with different sides, this recipe adapts beautifully to your preferences.
Ingredients You’ll Need
For the Marinade
- ¾ cup peach preserves
- ¼ cup bourbon (or substitute with additional peach preserves)
- 2 tbsp extra virgin olive oil
- 2 tsp soy sauce
- 2 tsp apple cider vinegar
- 2 tsp Dijon coarse-ground mustard
- 2 tsp minced garlic
- 1½ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes
For the Salmon
- 4 salmon filets (about 1½ pounds), skin on
- 1 tbsp extra virgin olive oil
- 2 medium peaches, pitted and thinly sliced
- Fresh parsley, for garnish
How to Make Bourbon Peach Roasted Salmon
Step-by-Step Instructions
Step 1: Whisk Up the Marinade
Start by making the flavorful glaze that sets this recipe apart. In a medium bowl, combine the peach preserves, bourbon (or your substitute), olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, salt, black pepper, and red pepper flakes. Whisk everything together until the mixture is smooth and glossy. The sweet aroma of peaches and tangy vinegar will instantly make your kitchen smell incredible!
Step 2: Marinate the Salmon
Place your salmon filets in a large resealable bag or a shallow dish. Pour half of the marinade over the salmon, ensuring each filet is evenly coated. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 30 minutes. If you have time, let it sit for up to 2 hours—this will allow the flavors to penetrate deeper into the fish.
Step 3: Preheat the Oven and Sear the Salmon
When you’re ready to cook, preheat your oven to 375°F (190°C). Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat.
Remove the salmon from the marinade, letting any excess drip off. Sear the filets, starting with the skin-side up, for about 2-3 minutes. This creates a lovely golden crust that locks in the juices. Flip the filets carefully to sear the skin side for another 2 minutes. The salmon should look beautifully caramelized but not fully cooked at this stage.
Step 4: Add Peaches and Bake
Now it’s time to assemble everything in the skillet. Arrange the peach slices around and on top of the salmon, letting them soak up the residual heat and juices. Drizzle the reserved half of the marinade over the salmon and peaches.
Transfer the skillet to your preheated oven. Bake for 10-12 minutes, or until the salmon reaches an internal temperature of 145°F (63°C). The peaches will soften and caramelize, creating a luscious sauce that coats the salmon.
Step 5: Garnish and Serve
Remove the skillet from the oven and let it rest for a couple of minutes. Garnish the salmon with freshly chopped parsley for a pop of color and brightness. Serve warm, making sure to spoon those caramelized peaches and extra glaze over each filet.
Helpful Tips
- Fresh or Frozen Salmon: Fresh, wild-caught salmon is ideal for this recipe, but frozen works too. Just ensure it’s fully thawed and patted dry before marinating to avoid excess moisture.
- Marinating Time: While 30 minutes is sufficient, longer marinating (up to 2 hours) allows for more robust flavors. Avoid going beyond this time, as the acidic components in the marinade could start to “cook” the fish.
- Non-Alcoholic Option: Replace the bourbon with an equal amount of peach juice, apple juice, or extra peach preserves for a kid-friendly and alcohol-free version.
- Pan Options: No oven-safe skillet? No problem! After searing, transfer the salmon and peaches to a baking dish before finishing in the oven.
- Don’t Overcook: Keep an eye on your salmon as it bakes. Overcooking can dry it out, so use a thermometer to check for the perfect internal temperature.
Recipe Details
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
- Diet: Gluten-Free
Notes
- Peach Variations: If fresh peaches aren’t in season, you can use frozen or canned peaches (drained). Just ensure they’re sliced thinly for even cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven to preserve the salmon’s texture and moisture.
Nutritional Information (per serving)
- Calories: 454
- Protein: 34g
- Carbohydrates: 28g
- Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 94mg
- Sodium: 1020mg
- Fiber: 1g
- Sugar: 25g
Frequently Asked Questions
Can I use other fruits instead of peaches?
Yes! Nectarines, plums, or even pineapple make excellent substitutes. Each brings its own unique flavor profile to the dish.
What sides pair well with this salmon?
This dish is incredibly versatile. Serve it with garlic mashed potatoes, wild rice, roasted asparagus, or a crisp summer salad. For a lighter option, pair it with steamed green beans or quinoa.
Can I make this ahead of time?
While it’s best to serve salmon fresh, you can marinate it up to 12 hours in advance. The peach glaze can also be prepared ahead of time and stored in the refrigerator for up to 3 days.
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Conclusion
This Bourbon Peach Roasted Salmon is more than just a meal—it’s an experience. From the sweetness of the peaches to the slight kick of bourbon, every bite is a delightful mix of comfort and elegance. Whether you’re making this for a weeknight treat or a special occasion, it’s guaranteed to impress.
So grab your ingredients, preheat that oven, and get ready to serve up a dish that will have everyone asking for seconds.
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Bourbon Peach Roasted Salmon: A Sweet and Savory Masterpiece
Description
When you combine the buttery richness of salmon with the juicy sweetness of ripe peaches, magic happens. This Bourbon Peach Roasted Salmon is the epitome of comfort food with a gourmet twist. It’s a dish that feels equally at home on a quiet weeknight dinner table or as the centerpiece for a festive gathering.
The combination of caramelized peach glaze, tender salmon, and a hint of bourbon creates an irresistible fusion of flavors. It’s as indulgent as it is simple to make, proving that you don’t need complicated techniques to create a meal that feels extraordinary.
Whether you’re a seafood lover or someone looking to elevate their salmon game, this recipe offers an elegant yet approachable way to do just that. Let’s explore why this dish deserves a place on your menu and how you can recreate it step by step.
Ingredients
- ¾ cup peach preserves
- ¼ cup bourbon (or substitute with additional peach preserves)
- 2 tbsp extra virgin olive oil
- 2 tsp soy sauce
- 2 tsp apple cider vinegar
- 2 tsp Dijon coarse-ground mustard
- 2 tsp minced garlic
- 1½ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes
For the Salmon
- 4 salmon filets (about 1½ pounds), skin on
- 1 tbsp extra virgin olive oil
- 2 medium peaches, pitted and thinly sliced
- Fresh parsley, for garnish
Instructions
Step-by-Step Instructions
Step 1: Whisk Up the Marinade
Start by making the flavorful glaze that sets this recipe apart. In a medium bowl, combine the peach preserves, bourbon (or your substitute), olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, salt, black pepper, and red pepper flakes. Whisk everything together until the mixture is smooth and glossy. The sweet aroma of peaches and tangy vinegar will instantly make your kitchen smell incredible!
Step 2: Marinate the Salmon
Place your salmon filets in a large resealable bag or a shallow dish. Pour half of the marinade over the salmon, ensuring each filet is evenly coated. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 30 minutes. If you have time, let it sit for up to 2 hours—this will allow the flavors to penetrate deeper into the fish.
Step 3: Preheat the Oven and Sear the Salmon
When you’re ready to cook, preheat your oven to 375°F (190°C). Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat.
Remove the salmon from the marinade, letting any excess drip off. Sear the filets, starting with the skin-side up, for about 2-3 minutes. This creates a lovely golden crust that locks in the juices. Flip the filets carefully to sear the skin side for another 2 minutes. The salmon should look beautifully caramelized but not fully cooked at this stage.
Step 4: Add Peaches and Bake
Now it’s time to assemble everything in the skillet. Arrange the peach slices around and on top of the salmon, letting them soak up the residual heat and juices. Drizzle the reserved half of the marinade over the salmon and peaches.
Transfer the skillet to your preheated oven. Bake for 10-12 minutes, or until the salmon reaches an internal temperature of 145°F (63°C). The peaches will soften and caramelize, creating a luscious sauce that coats the salmon.
Step 5: Garnish and Serve
Remove the skillet from the oven and let it rest for a couple of minutes. Garnish the salmon with freshly chopped parsley for a pop of color and brightness. Serve warm, making sure to spoon those caramelized peaches and extra glaze over each filet.
Notes
- Peach Variations: If fresh peaches aren’t in season, you can use frozen or canned peaches (drained). Just ensure they’re sliced thinly for even cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven to preserve the salmon’s texture and moisture.