Description
A delightful and flavorful Bourbon Peach Roasted Salmon recipe that combines succulent salmon fillets marinated in a sweet and tangy bourbon peach glaze, seared to perfection, and roasted with fresh peaches for a juicy, aromatic dish perfect for a special dinner or a refined everyday meal.
Ingredients
Units
Scale
Marinade
- 3/4 cup (240 g) peach preserves
- 1/4 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 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Salmon
- 4 salmon filets, about 1 1/2 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 until all ingredients are combined. This mixture yields approximately 1 ½ cups of marinade. Set aside half of the marinade (about ¾ cup) and refrigerate it for later use.
- Marinate the Salmon: Place the salmon fillets into a resealable plastic bag. Pour the remaining half of the marinade into the bag, seal it tightly, and gently massage the bag to coat the salmon evenly. Refrigerate the salmon for at least 30 minutes, up to 1 hour, to allow the flavors to infuse.
- Preheat Oven: When you are ready to cook, preheat the oven to 375°F (190°C) to prepare for roasting the salmon and peaches.
- Sear the Salmon: Heat 1 tablespoon of extra virgin olive oil in a medium oven-safe skillet over medium-high heat. Once the oil is hot, carefully place the marinated salmon fillets in the skillet with the skin side up. Sear the salmon for 2-3 minutes until the fillets are golden brown and develop a nice crust.
- Flip and Add Peaches: Carefully flip the salmon fillets so that the skin side faces down in the skillet. Add the thinly sliced peaches around the salmon. Continue cooking for an additional 2-3 minutes to slightly soften the peaches and crisp the salmon skin.
- Add Reserved Marinade: Remove the skillet from heat and pour the reserved peach marinade evenly over the salmon and peaches to enhance flavor and moisture before roasting.
- Roast in Oven: Transfer the skillet to the preheated oven. Roast the salmon and peaches for 12-15 minutes, checking at 12 minutes, until the salmon is cooked through. The internal temperature should reach 145°F (63°C) for safe consumption.
- Serve: Once cooked, take the skillet out of the oven. Garnish the salmon and peaches with fresh parsley. Serve immediately while warm to enjoy the rich, balanced flavors.
Notes
- Do not over-marinate the salmon as the acidity in the marinade can start to ‘cook’ the fish. 30 minutes to 1 hour is ideal.
- Make sure to use an oven-safe skillet to easily transfer from stovetop to oven.
- Check the salmon for doneness starting at 12 minutes to avoid overcooking and drying out the fish.
- Fresh peaches add sweetness and a soft texture that complements the salmon perfectly; make sure they are ripe but firm.
- Use a meat thermometer to ensure salmon reaches a safe internal temperature of 145°F (63°C).
