If you’re looking for a sweet and savory dinner that’s ready in about 25 minutes, look no further than the Bourbon Peach Roasted Salmon! It’s a fresh twist on a classic like our hot honey salmon, with a glossy glaze that tastes special.
Its sticky peach glaze and flaky fish make it incredibly easy to prepare for busy weeknights. If you love sweet glazes, you’ll also enjoy our baked salmon with sweet chili sauce.
Did you know peaches have been cultivated for thousands of years and pair beautifully with rich fish like salmon? With just a few simple ingredients, you can create a restaurant-worthy seafood dinner that will impress your family and friends.
Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!
Ingredients for Bourbon Peach Roasted Salmon
To create the perfect Bourbon Peach Roasted Salmon, you’ll need the following ingredients:
Essential Ingredients
- 3/4 cup peach preserves for a thick, sweet glaze
- 1/4 cup non-alcoholic bourbon alternative for smoky, caramel depth
- 2 tablespoons extra virgin olive oil for brushing the fish and tossing the peaches
- 2 teaspoons soy sauce for savory umami
- 2 teaspoons apple cider vinegar to brighten the glaze
- 2 teaspoons Dijon coarse ground mustard for a subtle tang
- 2 teaspoons garlic, minced for aromatic flavor
- 1 1/2 teaspoons kosher salt for seasoning the fish
- 1/2 teaspoon black pepper for a mild bite
- 1/4 teaspoon red pepper flakes for gentle heat
- 4 salmon fillets (1.5 lbs total) of similar thickness for even cooking
- 2 medium peaches, thinly sliced
- Fresh parsley for garnish
How to Make the Peach Bourbon Glaze
Here’s how to make the glaze:
- Simmer the Glaze: In a small saucepan over medium heat, whisk together the peach preserves, bourbon alternative, soy sauce, apple cider vinegar, Dijon mustard, garlic, and red pepper flakes. Bring to a gentle simmer and cook for 4-5 minutes, stirring often, until slightly thickened.
- Cool Slightly: Remove the glaze from the heat and let it rest for about 5 minutes so it thickens further while you prepare the fish.
How to Roast the Salmon
Once the glaze is ready, it’s time to get the fish in the oven:
- Preheat and Prep: Heat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Season the Salmon: Pat the fillets dry, brush them with 1 tablespoon of the olive oil, and season evenly with the kosher salt and black pepper.
- Glaze the Fish: Arrange the fillets on the sheet pan and spoon about two-thirds of the glaze over the top, reserving the rest for serving.
- Add the Peaches: Toss the sliced peaches with the remaining 1 tablespoon olive oil and scatter them around the salmon.
- Roast: Bake for 12-15 minutes, until the salmon flakes easily with a fork and reaches 145°F (63°C) in the thickest part.
Assembly: Bringing It All Together
Once the salmon is out of the oven, it’s time to plate your dish!
- Rest the Salmon: Let the fillets rest on the pan for 2-3 minutes so the juices settle.
- Drizzle the Glaze: Spoon the reserved glaze over the fillets and roasted peaches.
- Garnish: Sprinkle with chopped fresh parsley and serve warm straight from the pan.
Variations and Customizations
One of the great things about this Bourbon Peach Roasted Salmon is its versatility!
- Extra Heat: Increase the red pepper flakes to 1/2 teaspoon for a noticeable kick.
- Grilled Version: Cook the fillets on a preheated grill over medium heat for 4-6 minutes per side, brushing with glaze during the last few minutes.
- Sticky Finish: Brush the glaze over the fish during the final 3 minutes of roasting for a stickier, caramelized top.
- Milder Mustard: Swap in a smooth Dijon mustard for a silkier, gentler glaze.
Serving Suggestions
Serve this salmon alongside classic green beans almondine for a crisp, buttery contrast to the sweet glaze.
For a beverage, try sparkling water over ice or a crisp, chilled Sauvignon Blanc.
Conclusion
In just a few simple steps, you’ve created a vibrant and satisfying Bourbon Peach Roasted Salmon that is sure to become a family favorite.
This recipe is ideal for busy weeknight dinners or an easy meal for guests when you want something special without the stress.
Don’t hesitate to get creative with the heat level and the glaze. There’s no limit to how you can customize this recipe!
Try it today and experience the deliciousness for yourself!
Recipe FAQ’s
Can I use a different fish instead of salmon?
Yes, halibut or cod work well, though thinner fillets may need 8-10 minutes in the oven.
Can I skip the bourbon alternative?
You can, and the glaze will still taste delicious, though it will lose some of its smoky depth.
How should I store leftovers?
Refrigerate leftover salmon in an airtight container for up to 3 days, then reheat gently in a 300°F (150°C) oven until warmed through.
Bourbon Peach Roasted Salmon
Ingredients
- 3/4 cup peach preserves
- 1/4 cup non-alcoholic bourbon alternative
- 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
- 4 salmon fillets 1.5 lbs total
- 2 medium peaches thinly sliced
- fresh parsley for garnish
Instructions
- Simmer the Glaze: In a small saucepan over medium heat, whisk together the peach preserves, bourbon alternative, soy sauce, apple cider vinegar, Dijon mustard, garlic, and red pepper flakes. Bring to a gentle simmer and cook for 4-5 minutes, stirring often, until slightly thickened.
- Cool Slightly: Remove the glaze from the heat and let it rest for about 5 minutes so it thickens further while you prepare the fish.
- Preheat and Prep: Heat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Season the Salmon: Pat the fillets dry, brush them with 1 tablespoon of the olive oil, and season evenly with the kosher salt and black pepper.
- Glaze the Fish: Arrange the fillets on the sheet pan and spoon about two-thirds of the glaze over the top, reserving the rest for serving.
- Add the Peaches: Toss the sliced peaches with the remaining 1 tablespoon olive oil and scatter them around the salmon.
- Roast: Bake for 12-15 minutes, until the salmon flakes easily with a fork and reaches 145°F (63°C) in the thickest part.
- Rest the Salmon: Let the fillets rest on the pan for 2-3 minutes so the juices settle.
- Drizzle the Glaze: Spoon the reserved glaze over the fillets and roasted peaches.
- Garnish: Sprinkle with chopped fresh parsley and serve warm straight from the pan.
