Bourbon Peach Roasted Salmon (Print)
Salmon filets are marinated, seared, and coated with bourbon peach glaze, then baked with fresh peaches.
# Ingredients:
→ Marinade
01 -
240 g peach preserves
02 -
56 g bourbon
03 -
2 tablespoons extra virgin olive oil
04 -
2 teaspoons soy sauce
05 -
2 teaspoons apple cider vinegar
06 -
2 teaspoons coarse Dijon mustard
07 -
2 teaspoons garlic, minced
08 -
1.5 teaspoons kosher salt
09 -
0.5 teaspoon black pepper
10 -
0.25 teaspoon red pepper flakes
→ Salmon and Garnishes
11 -
4 salmon fillets, skin on, approximately 680 g total
12 -
1 tablespoon extra virgin olive oil
13 -
2 medium peaches, pitted and thinly sliced
14 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
In a medium bowl, whisk together the peach preserves, bourbon, extra virgin olive oil, soy sauce, apple cider vinegar, coarse Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes until well combined. Reserve half of the marinade (about 180 ml) in the refrigerator for later use.
02 -
Place the salmon fillets in a resealable bag. Pour the remaining marinade over the fillets, seal the bag, and distribute to coat evenly. Refrigerate and marinate for at least 30 minutes, up to 1 hour.
03 -
Preheat oven to 190°C.
04 -
Heat a medium oven-safe skillet over medium-high heat and add the olive oil. When the oil is hot, place the marinated salmon fillets skin side up in the skillet. Sear for 2–3 minutes until golden brown.
05 -
Flip the salmon fillets so the skin side is down. Arrange sliced peaches in the skillet around the fillets. Cook for an additional 2–3 minutes, allowing the peaches to soften and the salmon skin to sear.
06 -
Remove skillet from the heat and pour the reserved peach marinade evenly over the salmon and peaches.
07 -
Transfer the skillet to the preheated oven and bake for 12–15 minutes, checking after 12 minutes. The salmon should be opaque and reach an internal temperature of 63°C.
08 -
Remove from oven and garnish with chopped fresh parsley. Serve immediately.
# Notes:
01 -
Allow the salmon to rest briefly before serving to maximize juiciness and let flavors meld.