Bourbon Peach Roasted Salmon
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Marinating Time
30 mins
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Total Time
57 mins
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Servings
4 people
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Calories
615 kcal
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Course
Main Course, Dinner
Bourbon Peach Roasted Salmon
Description
The recipe begins by combining ingredients like peach preserves and bourbon with savory and acidic components including soy sauce, apple cider vinegar, and Dijon mustard to form a complex marinade. Garlic, salt, black pepper, and red pepper flakes provide depth and subtle heat. Salmon fillets are submerged in half the marinade and refrigerated to absorb the flavors for 30 minutes to an hour.
Cooking starts with searing the salmon skin side up in olive oil until golden, then flipping to cook skin side down while adding sliced peaches to the pan. The peaches soften and release flavor that complements the salmon’s rich texture. The process continues with roasting the fish in the oven, allowing it to cook gently and develop a balance of sweet, smoky, and tangy tastes.
Parsley sprinkled over the finished salmon adds freshness. This dish offers a nuanced blend of salty, sweet, and spicy accents ideal for a dinner centerpiece, serving well alongside simple sides that won’t overpower the flavors.
Ingredients
Marinade
- ¾ cup peach preserves 240 g
- ¼ cup bourbon 56 g
- 2 tablespoons extra virgin olive oil
- 2 teaspoons soy sauce
- 2 teaspoons apple cider vinegar
- 2 teaspoons mustard Dijon, coarse ground
- 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 peach pitted, thinly sliced
- parsley for garnish
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Serving | 1filet with sauce | |
| Calories | 615kcal | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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