Bourbon Peach Roasted Salmon

Name: Bourbon Peach Roasted Salmon
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Yield: 4 people
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; 1 ½ teaspoons kosher salt; ½ teaspoon black pepper; ¼ teaspoon red pepper flakes; 4 almon filets; 1 tablespoon extra virgin olive oil; 2 medium peaches; Parsley

User Reviews

5.0

42 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Marinating Time
30 mins
Total Time
57 mins
Servings
4 people
Calories
615 kcal
Course
Main Course, Dinner

Bourbon Peach Roasted Salmon

Iris Hanson

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Bourbon Peach Roasted Salmon is salmon filets marinated, seared, and cooked in a bourbon peach marinade along with freshly sliced peaches. When cooked, the bourbon peach marinade caramelizes and forms a delicious glaze on the salmon. Then, the peaches soften and release their juices, adding additional sweetness and juiciness to the overall dish.

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Ingredients

Servings

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 almon filets, about 1½ pounds, skins on
1 tablespoon extra virgin olive oil
2 medium peaches, pitted, thinly sliced
Parsley, for garnish

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Instructions

In a medium bowl, combine peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. This will yield approximately 1 ½ cups of marinade. Set aside half of the mixture (about ¾ cup) and refrigerate it for later use.
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.
When ready, preheat the oven to 375°F.
To a medium, oven-safe skillet over medium-high heat, add oil. Once the oil is hot, carefully place the marinated salmon fillets in the skillet, skin side up. Cook for about 2-3 minutes or until seared and golden brown.
Flip over the salmon fillets so that 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 sear slightly.
Remove skillet from heat. Pour the reserved peach marinade into the skillet, evenly distributing it over the salmon and peaches.
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.
Once cooked, remove the skillet from the oven and serve the roasted peach and salmon dish immediately.