Introduction

This Bourbon Peach Roasted Salmon recipe offers a delightful balance of sweet and savory flavors. The peach bourbon marinade lends a fruity glaze while fresh peaches roasted alongside the salmon add a juicy, tender touch. It’s an elegant yet simple dish perfect for a special dinner or a tasty weeknight treat.

In a black skillet, there are three pieces of cooked fish fillets covered with a shiny, caramel-colored glaze. Each fillet is topped with golden yellow apple slices that have soft, browned edges, and the dish is sprinkled with small green herbs. The sauce looks thick and glossy, pooling around the fish and apples, with visible bits of spices or herbs. The overall look is warm and slightly sticky with rich colors of brown, yellow, and green. The skillet sits on a white marbled surface. 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 (for cooking)
2 medium peaches, pitted and thinly sliced
Parsley, for garnish

Instructions

Step 1: In a medium bowl, whisk together peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, kosher salt, black pepper, and red pepper flakes to create the marinade. Set aside half (about ¾ cup) of this marinade in the refrigerator for later use.
Step 2: Place the salmon filets in a resealable plastic bag and pour in the remaining marinade. Seal the bag and gently massage 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. When hot, carefully place the marinated salmon filets 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 to the skillet and cook for another 2-3 minutes until the peaches soften slightly and the salmon skin sears.
Step 6: Remove the skillet from heat. Pour the reserved peach marinade over the salmon and peaches, distributing it evenly.
Step 7: Transfer the skillet to the preheated oven and bake for 12-15 minutes, checking at 12 minutes. Salmon is done when it flakes easily and reaches an internal temperature of 145°F (63°C).
Step 8: Remove from the oven and serve immediately, garnished with fresh parsley.

Tips & Variations

For a spicier kick, increase the red pepper flakes slightly or add a dash of cayenne pepper to the marinade.
If fresh peaches aren’t in season, frozen sliced peaches or canned peaches drained well can be used as a substitute.
Try using rum instead of bourbon for a different yet complementary flavor profile.
To make the dish gluten-free, ensure the soy sauce used is tamari or a gluten-free variety.
Serve with steamed rice or a fresh green salad for a complete meal.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the fish. It’s best enjoyed fresh but can also be chilled and served cold in salads.

How to Serve

The image shows three thick pieces of cooked salmon fillets in a black pan, each topped and surrounded by golden-brown cooked apple slices. The salmon has a shiny, caramelized surface with a rich brown glaze sauce pooling around it, with some bits of herbs sprinkled on top. The overall look is glossy and juicy, with the apples adding a slightly softer texture and lighter yellow color contrast to the deeper browns of the fish and sauce. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a whole salmon fillet instead of individual pieces?

Yes, you can use a whole salmon fillet. Just adjust the cooking time slightly, checking frequently to avoid overcooking. Marinate and sear as usual, then bake until the thickest part reaches 145°F.

What if I don’t have peach preserves?

If peach preserves are not available, you can substitute with orange marmalade or apricot jam for a similar sweet and fruity flavor. The dish will still be delicious and flavorful.

Bourbon Peach Roasted Salmon Recipe

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★★★★★

5 from 108 reviews

Bourbon Peach Roasted Salmon is a delightful main course featuring succulent salmon fillets marinated in a flavorful blend of peach preserves, bourbon, and spices. The salmon is seared in a skillet with fresh sliced peaches, then roasted to perfection in the oven, creating a perfect balance of sweet and savory flavors that highlight the richness of the fish and the fresh fruit.

Author: Kai
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
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 and Peaches

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, combine peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, kosher salt, black pepper, and red pepper flakes. Mix well to create approximately 1 ½ cups of marinade. Reserve half (about ¾ cup) by refrigerating it for later use.
Marinate the Salmon: Place the salmon fillets into a resealable plastic bag and pour in the remaining marinade. Seal the bag and gently massage to coat the salmon completely. Refrigerate and let the salmon marinate for at least 30 minutes, up to 1 hour, allowing flavors to penetrate the fish.
Preheat the Oven: When the salmon has marinated, preheat the oven to 375°F (190°C) to prepare for roasting.
Sear the Salmon: Heat 1 tablespoon of extra virgin olive 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. Sear for 2 to 3 minutes until the salmon is golden brown.
Flip and Add Peaches: Turn the salmon fillets skin side down. Add the thinly sliced peaches to the skillet surrounding the salmon. Cook an additional 2 to 3 minutes, allowing the peaches to soften slightly and the salmon skin to sear.
Add Reserved Marinade: Remove the skillet from the heat and pour the reserved peach marinade evenly over the salmon and peaches.
Roast in the Oven: Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, checking at 12 minutes. The salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
Serve: Remove the skillet from the oven and garnish with fresh parsley. Serve immediately while hot to enjoy the tender, flavorful salmon paired with roasted peaches.

Notes

Ensure salmon is skin-on to achieve a nice sear and retain moisture during cooking.
You can prepare the marinade in advance and refrigerate it to enhance flavor.
If fresh peaches are out of season, frozen or canned peaches (drained) can be substituted.
Use an oven-safe skillet to facilitate seamless transfer from stovetop to oven.
Adjust red pepper flakes according to your preferred spice level.
Check the salmon at 12 minutes to avoid overcooking, as oven temperatures may vary.
This recipe pairs well with rice, quinoa, or a fresh green salad.

Keywords: Bourbon Peach Roasted Salmon, salmon recipe, roasted salmon with peaches, bourbon salmon marinade, peach salmon, healthy salmon dinner