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Bourbon Peach Roasted Salmon

Bourbon Peach Roasted Salmon: A Sweet Savory Delight

Experience Bourbon Peach Roasted Salmon, a sweet savory delight combining salmon and caramelized peaches with bourbon.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup peach preserves substitute with apricot preserves for a different flavor
  • 1/2 cup bourbon omit or substitute with additional peach preserves for non-alcoholic version
  • 2 tablespoons extra virgin olive oil can be replaced with avocado oil if preferred
  • 2 tablespoons soy sauce use tamari for a gluten-free option
  • 1 tablespoon apple cider vinegar substitute with white wine vinegar if unavailable
  • 1 tablespoon Dijon mustard yellow mustard can be used as an alternative
  • 2 cloves minced garlic freshly minced garlic is best
  • 1 teaspoon kosher salt sea salt can be used as a substitute
  • 1/2 teaspoon black pepper freshly ground is recommended
  • 1/4 teaspoon red pepper flakes optional for heat
For the Salmon and Peaches
  • 4 pieces salmon fillets skin-on for moisture retention
  • 2 pieces peaches can substitute with nectarines in off-season
  • 1/4 cup fresh parsley can be omitted or replaced with chives

Equipment

  • Mixing Bowl
  • Resealable Plastic Bag
  • oven-safe skillet
  • Oven
  • Meat thermometer

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine peach preserves, bourbon, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Whisk until smooth. Set aside a portion for glazing later.
  2. Place salmon fillets into a resealable plastic bag. Pour remaining marinade over fish, ensuring they're fully coated. Seal bag and refrigerate for 30 minutes to 1 hour.
  3. Preheat your oven to 375°F (190°C).
  4. In a large oven-safe skillet, heat a drizzle of olive oil over medium-high heat. Add marinated salmon fillets skin-side up and sear for 2-3 minutes until golden brown.
  5. Gently flip salmon fillets so skin side is down, and arrange peach slices around fish. Cook for an additional 2-3 minutes.
  6. Pour the reserved marinade over salmon and peaches. Transfer skillet to the preheated oven and bake for 12-15 minutes, or until salmon reaches 145°F (63°C).
  7. Remove skillet from oven and let salmon rest for a few minutes. Garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Marinate salmon for no more than 1 hour. Use a meat thermometer to ensure salmon is fully cooked at 145°F (63°C).

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