Introduction

This Bourbon Peach Roasted Salmon combines sweet, tangy, and savory flavors for a deliciously balanced meal. Juicy peaches and a bourbon-infused marinade elevate tender salmon to a delightful dinner centerpiece. Perfect for a special weeknight or entertaining guests.

The image shows three large salmon fillets in a black skillet, each topped with slices of cooked peach that have a golden-yellow and orange-red skin color. The fillets have a crispy, browned surface with a glazed, shiny texture from the thick sauce that fills the skillet. The sauce is rich brown with visible bits of herbs and spices, and small green herbs are sprinkled over the dish for contrast. The skillet is placed on a white marbled surface with two whole peaches nearby, showing a fuzzy orange-red skin. photo taken with an iphone --ar 4:5 --v 7

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, minced
1 ½ teaspoons kosher salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes
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

Step 1: In a medium bowl, combine peach preserves, bourbon, 2 tablespoons olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, kosher salt, black pepper, and red pepper flakes. This mixture will be your marinade. Set aside half (about ¾ cup) in the refrigerator for later use.
Step 2: Place the salmon filets in a resealable plastic bag and pour in the remaining marinade. Seal the bag and toss gently to coat. Refrigerate for at least 30 minutes, up to 1 hour.
Step 3: Preheat your oven to 375°F (190°C).
Step 4: Heat 1 tablespoon of olive oil in a medium oven-safe skillet over medium-high heat. When hot, add the marinated salmon fillets skin side up. Cook for 2–3 minutes until the salmon is seared and golden.
Step 5: Flip the salmon so the skin side is down. Add the sliced peaches around the salmon in the skillet. Cook for another 2–3 minutes to slightly soften the peaches and crisp the skin.
Step 6: Remove the skillet from heat and pour the reserved marinade evenly over the salmon and peaches.
Step 7: Transfer the skillet to the preheated oven and bake for 12–15 minutes, checking at 12 minutes, until the salmon is cooked through. The internal temperature should reach 145°F (63°C).
Step 8: Carefully remove from the oven. Garnish with fresh parsley and serve immediately.

Tips & Variations

Use fresh peaches for best flavor when in season; frozen sliced peaches can be an alternative if out of season.
For a spicier kick, increase red pepper flakes or add a dash of cayenne pepper to the marinade.
Serve with a side of steamed vegetables or a light salad to balance the sweetness of the dish.
Skin-on salmon helps keep the fillets intact and adds a crispy texture when seared properly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature or in a skillet to preserve texture and flavor. Avoid microwaving to prevent overcooking the salmon.

How to Serve

The image shows a close-up of a cooked salmon fillet in a black pan, topped with a shiny glaze of brown sauce and small green herbs sprinkled over it. Surrounding the salmon are several slices of caramelized golden-brown apple pieces, also covered in the same glossy sauce. The textures show the salmon's slightly crispy surface with visible grill marks, and the soft, tender apple slices soaked with sauce. The whole dish looks warm and juicy with a rich mix of glossy browns and touches of green. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish in this recipe?

Yes, firm fish like cod or halibut can work, but cooking times may vary. Salmon’s rich flavor pairs best with the sweet bourbon and peach marinade.

Do I need to peel the peaches before slicing?

Peach skins are edible and add texture, so peeling is optional. Just ensure the peaches are thoroughly washed before slicing.

Bourbon Peach Roasted Salmon Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

This Bourbon Peach Roasted Salmon recipe features tender salmon fillets marinated in a flavorful mixture of peach preserves, bourbon, and spices, then seared and finished in the oven with fresh peach slices. The result is a deliciously sweet, savory, and slightly tangy dish perfect for a delightful dinner.

Author: Elias
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

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

Main Ingredients

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

Instructions

Combine ingredients for marinade. In a medium bowl, mix peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, kosher salt, black pepper, and red pepper flakes until well combined. This will yield about 1 ½ cups of marinade. Reserve half of it (about ¾ cup) by refrigerating for later use.
Marinate salmon. Place the salmon fillets into a resealable plastic bag and pour the remaining half of the marinade over the fish. Seal the bag and gently massage to coat evenly. Refrigerate for at least 30 minutes and up to 1 hour to allow the flavors to infuse.
Preheat the oven. When ready to cook, set the oven to 375°F (190°C) to prepare for roasting.
Heat oil and sear marinated salmon. Heat 1 tablespoon of extra virgin olive oil in a medium, oven-safe skillet over medium-high heat. Once hot, place the salmon fillets skin side up and cook for 2-3 minutes until the surface is seared and golden brown.
Add sliced peaches. Flip the salmon so the skin side is down. Add the thinly sliced peaches around the fillets in the skillet. Cook for another 2-3 minutes, allowing the peaches to soften slightly and the salmon skin to crisp.
Pour in reserved marinade. Remove the skillet from heat and evenly pour the reserved peach marinade over the salmon and peaches.
Bake the salmon. Transfer the skillet to the preheated oven and roast for 12-15 minutes. Check at 12 minutes for doneness. The salmon should reach an internal temperature of 145°F (63°C) when fully cooked.
Serve immediately. Once done, remove from the oven and garnish with freshly chopped parsley. Serve the bourbon peach roasted salmon hot alongside the peaches for a balanced sweet and savory meal.

Notes

Marinate the salmon for up to 1 hour; longer marination may alter the texture due to the acidic ingredients.
Use an oven-safe skillet to avoid transferring the salmon to another dish for baking.
Adjust red pepper flakes to your preferred spice level.
Peaches should be ripe but firm to hold shape during cooking.
Check the salmon’s internal temperature with a meat thermometer for perfect doneness.

Keywords: salmon, bourbon peach salmon, roasted salmon, peach preserves, bourbon marinade, healthy salmon recipe, oven roasted fish