Description
Juicy salmon filets are marinated and glazed with a sweet and savory bourbon-peach mixture, then roasted with fresh peaches for a beautifully caramelized, flavorful dinner.
Ingredients
- 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
Instructions
- In a bowl, whisk together peach preserves, bourbon, olive oil, soy sauce, cider vinegar, mustard, garlic, salt, pepper, and red pepper flakes. Reserve half (about ¾ cup) for glazing.
- Place the remaining glaze and salmon filets in a sealed bag and refrigerate for at least 30 minutes, up to 1 hour.
- Preheat oven to 375°F.
- Heat 1 Tbsp oil in an oven-safe skillet over medium-high heat. Place salmon skin-side up and sear for 2–3 minutes until golden.
- Flip the salmon so skin is down; add sliced peaches and cook for another 2–3 minutes.
- Pour reserved glaze evenly over the salmon and peaches.
- Transfer the skillet to the oven and bake for 12–15 minutes until the salmon reaches 145°F or flakes easily.
- Garnish with parsley and serve immediately.
Notes
- You can skip searing and go straight to roasting for a softer crust.
- For an alcohol-free version, replace bourbon with more peach preserves.
- If fresh peaches are unavailable, use well-drained canned or frozen slices.
- Store leftovers in an airtight container for 2–3 days; reheat in a 350°F oven or microwave.
- Glaze can be made up to 3 days in advance and stored in the fridge.
Nutrition
- Serving Size: 1 filet
- Calories: 420
- Sugar: 18g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 85mg
