I bring together juicy salmon filets with a sweet and savory bourbon-peach glaze, roasted alongside fresh peaches for a caramelized, delicious dinner. Bourbon Peach Roasted Salmon

Why You’ll Love This Recipe

I love this recipe because the glaze—made of peach preserves and bourbon—creates a beautiful caramel coating on the salmon. As I roast it, freshly sliced peaches release their juices and add a juicy sweetness. It’s simple yet elegant, perfect for a busy weeknight or a special evening.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¾ cup peach preserves
¼ cup bourbon
2 Tbsp extra virgin olive oil
2 tsp soy sauce
2 tsp apple cider vinegar
2 tsp Dijon coarse-ground mustard
2 tsp minced garlic
1½ tsp kosher salt
½ tsp black pepper
¼ tsp red pepper flakes
4 salmon filets (about 1½ lb total), skin on
1 Tbsp extra virgin olive oil (for searing)
2 medium peaches, pitted and thinly sliced
Parsley, for garnish

Directions

In a bowl, I whisk together peach preserves, bourbon, olive oil, soy sauce, cider vinegar, mustard, garlic, salt, pepper, and red pepper flakes. I reserve half of this glaze, about ¾ cup, for later.
I place the other half in a sealed bag with the salmon filets and refrigerate for at least 30 minutes, up to an hour.
I preheat the oven to 375°F.
I heat 1 Tbsp olive oil in an oven-safe skillet over medium-high heat. I place the salmon skin-side up and sear it for 2–3 minutes until golden.
I flip the salmon skin-side down, add sliced peaches around it, and cook for another 2–3 minutes.
I pour the reserved glaze evenly over the salmon and peaches.
I transfer the skillet to the oven and bake for 12–15 minutes, checking at 12, until the salmon reaches 145°F or flakes easily.
I garnish with parsley and serve immediately.

Servings and timing

Servings: 4
Prep time: ~15 minutes (plus 30–60 minutes marinade)
Cook time: ~12–15 minutes
Total time: about 57 minutes

Variations

I sometimes skip searing and go straight to roasting for a softer texture.
I replace bourbon with extra peach preserves when I want an alcohol-free version.
I add more red pepper flakes when I crave some heat.
I use a baking dish instead of an oven-safe skillet when needed, searing the salmon and peaches first.

Storage/reheating

I let leftovers cool to room temperature, then store them in an airtight container in the fridge for up to 2–3 days. To reheat, I use a 350°F oven for about 10 minutes or microwave gently until warmed through.

FAQs

What if I don’t have fresh peaches?

I’ve used canned or frozen sliced peaches and still loved the result—I just make sure to drain them well first.

Can I cook this on the grill?

Yes, after searing, I transfer the salmon and peaches to foil on the grill and cook over medium heat, brushing with glaze at the end.

How do I know when the salmon is done?

I aim for an internal temperature of 145°F. When the salmon flakes easily with a fork and looks opaque, it’s done.

Can I make the glaze ahead?

Absolutely—I make it up to 3 days ahead, store it in the fridge, and warm it before using.

What sides pair well with this dish?

I like serving it with roasted vegetables, rice pilaf, or a crisp salad. Pasta or quinoa also make great companions.

Conclusion

I’m always thrilled by how this bourbon-peach roasted salmon balances sweet, savory, and smoky flavors with minimal effort. It’s a perfect pick for both simple weeknight meals and celebratory dinners. I hope it becomes a favorite in my kitchen—and yours too!