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Bourbon Peach Roasted Salmon

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Bourbon Peach Roasted Salmon combines tender roasted salmon with a sweet and savory peach bourbon marinade. Peach preserves, Dijon mustard, garlic, soy sauce, and fresh peaches create a flavorful glaze that caramelizes beautifully in the oven for an easy dinner with a bright summer touch.

Ingredients

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 minced garlic
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes

Salmon

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

Instructions

  1. In a medium bowl, whisk together the peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, kosher salt, black pepper, and red pepper flakes until well combined.
  2. Reserve about ½ cup of the marinade for brushing during cooking and serving. Place the salmon filets in a shallow dish and pour the remaining marinade over them. Cover and refrigerate for 20 to 30 minutes.
  3. Preheat the oven to 425°F (220°C). Line a baking sheet or roasting pan with parchment paper or lightly grease it with olive oil.
  4. Remove the salmon from the marinade and discard the marinade that has been in contact with the raw fish. Place the salmon skin-side down on the prepared baking sheet.
  5. Brush the salmon with olive oil and spoon some of the reserved clean marinade over each filet.
  6. Arrange the sliced peaches around and between the salmon filets.
  7. Roast for 12 to 16 minutes, depending on the thickness of the salmon, until the fish flakes easily and reaches your preferred level of doneness.
  8. During the final few minutes of roasting, brush the salmon with another layer of the reserved marinade for a glossy peach glaze.
  9. Remove the salmon from the oven and let it rest for a few minutes. Garnish with fresh parsley and serve warm with the roasted peaches.

Notes

  • For a non-alcoholic version, replace the bourbon with peach nectar or additional peach juice.
  • Do not reuse marinade that has touched raw salmon unless it is boiled first. Keep a separate portion aside for brushing and serving.
  • Choose ripe but firm peaches so they hold their shape during roasting.
  • Salmon cooking time will vary depending on the thickness of the filets. Use a food thermometer for the most accurate result.
  • For extra caramelization, place the salmon under the broiler for 1 to 2 minutes at the end, watching carefully.
  • Serve with roasted vegetables, rice, quinoa, or a fresh green salad.
  • Leftover salmon can be refrigerated in an airtight container for up to 2 days.

Find it online: https://ayoubrecipe.com/bourbon-peach-roasted-salmon/