Bourbon Peach Roasted Salmon Recipe

If you’re craving a dinner that’s equal parts comforting and show-stopping, let me introduce you to Bourbon Peach Roasted Salmon. Imagine flaky, tender salmon glazed in a sticky-sweet peach and bourbon sauce, studded with just the right amount of heat and finished with fresh peaches. This dish is vibrant, utterly delicious, and deceptively simple to prepare — making it the sort of recipe you’ll want to serve to impress guests or turn up the flavor at your next cozy night in. With bourbon, peach preserves, and a smart balance of pantry staples, Bourbon Peach Roasted Salmon is my favorite way to bring a little Southern charm to the dinner table.

Ingredients You’ll Need

With only a handful of well-chosen ingredients, you’ll be amazed at how much flavor this dish brings to your plate. Each element plays its own essential role, from that glossy bourbon-peach glaze to a touch of spice and brightness.

• Peach preserves: The star of our marinade, peach preserves add bold fruitiness and a luscious sweetness that balances the entire dish.
• Bourbon: Choose a bourbon with good flavor—it brings warmth, character, and a subtle kick that elevates the glaze.
• Extra virgin olive oil: Adds richness to the marinade and ensures your salmon stays moist and tender as it roasts.
• Soy sauce: Just a splash deepens the umami notes and rounds out the sweetness with savory complexity.
• Apple cider vinegar: This gives a tart, tangy lift that keeps everything vibrant and balanced.
• Dijon coarse ground mustard: Adds gentle heat and a hint of texture, helping the flavors cling to the salmon.
• Garlic, minced: Because a little fresh garlic makes every bite more aromatic and satisfying.
• Kosher salt: Essential for seasoning and bringing all the other flavors to life.
• Black pepper: A staple spice that adds warmth and a subtle peppery bite.
• Red pepper flakes: For those gentle pops of heat that play so well with the sweet and tangy notes.
• Salmon filets (about 1½ pounds, skins on): Choose fresh, quality salmon for the best flavor and ultra-moist texture.
• Olive oil (for skillet): Prevents sticking and helps create that irresistible seared crust.
• Fresh peaches, thinly sliced: Sliced peaches add juiciness, color, and a hint of tartness right in the skillet.
• Parsley, for garnish: A final flourish of color and a burst of freshness to finish the plate beautifully.

How to Make Bourbon Peach Roasted Salmon

Step 1: Whisk Together the Marinade

Grab a medium mixing bowl and add your peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. Give everything a thorough whisk—you want a smooth, glossy marinade with all those sweet, tangy, and spicy notes mingling together. Reserve half of this mixture (about ¾ cup) in the fridge. This will become your luscious finishing glaze!

Step 2: Marinate the Salmon

Place your salmon filets in a large resealable plastic bag, then pour in the remaining half of the marinade. Seal the bag and turn it gently to coat each piece. Pop it in the fridge and let those flavors soak in for at least 30 minutes (and up to an hour if you have time). The marinade will start working its magic, tenderizing the salmon and infusing each bite with sweet, savory, and boozy goodness.

Step 3: Preheat and Sear

Set your oven to 375°F. Heat a medium, oven-safe skillet over medium-high and swirl in a bit of olive oil. Once the oil shimmers, place the marinated salmon filets in the pan, skin side up. Let the tops sear and caramelize for 2-3 minutes—resist the urge to move them too soon! This step gives your Bourbon Peach Roasted Salmon that gorgeous, golden crust.

Step 4: Flip and Sauté with Peaches

Carefully flip each filet skin-side down. Nestle your thinly sliced peaches around and over the salmon. Cook for 2-3 more minutes—long enough to slightly soften the fruit and let the salmon skin crisp a bit. You’ll start to see (and smell!) the transformation as that fruity bourbon aroma fills your kitchen.

Step 5: Glaze and Roast in the Oven

Remove the skillet from the stovetop and pour the reserved peach-bourbon glaze evenly over the salmon and peaches. Immediately transfer the skillet to your preheated oven and bake for 12-15 minutes (start checking at 12). You’re aiming for perfectly cooked, flaky salmon that reaches 145°F internally and peaches that are almost syrupy. Once it’s ready, serve your Bourbon Peach Roasted Salmon hot, with all that glorious glaze spooned over top.

How to Serve Bourbon Peach Roasted Salmon

Garnishes

The final touches are all about color and freshness. Scatter plenty of chopped parsley across the salmon and peaches for that pop of green and a little herbal brightness. A few extra fresh peach slices on the side never hurt—just for a touch of juicy flair!

Side Dishes

This star-worthy main course loves to be surrounded by simple, seasonal sides. I especially adore it with fluffy jasmine rice or creamy mashed potatoes to soak up the sauce. Try a crisp green salad with vinaigrette, or roasted asparagus, for contrast and freshness. The bourbon-peach glaze pairs beautifully with almost anything you crave.

Creative Ways to Present

If you want to make Bourbon Peach Roasted Salmon your dinner party centerpiece, arrange the salmon on a large platter, nestle the peaches all around, and pour extra glaze right over the top. Garnish with parsley and thin peach wedges for drama. For casual nights, serve right from the skillet family-style, letting everyone dig in and help themselves.

Make Ahead and Storage

Storing Leftovers

Let any remaining salmon cool completely before storing. Transfer individual filets and peaches to an airtight container and refrigerate for up to 2 days. The flavors meld even more overnight, making leftovers a delicious reward!

Freezing

If you’d like to freeze leftover Bourbon Peach Roasted Salmon, wrap the salmon tightly in plastic wrap and place it in a freezer-safe bag. It keeps well for up to a month. Leave the peaches and glaze separate if possible, as they can become watery when thawed.

Reheating

To reheat, gently warm the salmon and peaches in a covered oven-safe dish at 300°F until heated through—about 10 minutes. Add a splash of water or reserved glaze if needed to keep things moist and succulent. Avoid microwaving, which can dry out the fish.

FAQs

Can I use frozen salmon for this recipe?

Absolutely! Just make sure to thaw the salmon completely and pat it dry before marinating so the glaze adheres beautifully. Frozen filets work well and still soak up all those great flavors.

Do I need a special type of bourbon?

No need to splurge on your fanciest bottle—a reasonably priced bourbon with notes of caramel and vanilla works perfectly and delivers rich, aromatic depth to your Bourbon Peach Roasted Salmon.

Is this recipe very spicy?

It’s got a gentle, warming heat thanks to the red pepper flakes, but it’s certainly not overwhelming. Feel free to adjust the amount based on your spice preference—I sometimes add an extra sprinkle for a little kick.

Can I grill the salmon instead of roasting?

You can! Simply sear the marinated salmon on a hot grill, flesh side down first, for a couple minutes per side. Glaze with the reserved bourbon-peach sauce at the end and finish until cooked through—just watch carefully so the sugars don’t burn.

How can I tell when the salmon is fully cooked?

The best way is to check with a meat thermometer; salmon is done when it reaches 145°F and flakes easily with a fork. The color will turn from translucent to opaque, and the flesh will remain moist but not raw.

Final Thoughts

If you’re searching for a recipe that dazzles with flavor and color, you’ll fall in love with Bourbon Peach Roasted Salmon. It’s bold but approachable, with a harmony of sweet, savory, and tangy notes wrapped around melt-in-your-mouth fish. I hope you give it a try and make it a special part of your table!

Print