Bourbon Peach Roasted Salmon 

This Southern-inspired dish combines the rich flavors of bourbon and sweet peaches to create a delectable glaze for tender salmon fillets. The marinade caramelizes during roasting, infusing the salmon with a smoky-sweet profile that's both savory and slightly tangy. Perfect for a special dinner or a flavorful weeknight meal.

Ingredients

For the 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

• 1½ teaspoons kosher salt

• ½ teaspoon black pepper

• ¼ teaspoon red pepper flakes

For the Salmon:

• 4 salmon fillets (about 6 oz each), skin on

• 1 tablespoon extra virgin olive oil

• 2 medium peaches, pitted and thinly sliced

• Fresh parsley, chopped (for garnish)

Directions

1. Prepare the Marinade: In a medium bowl, whisk together peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. This will yield approximately 1½ cups of marinade. Set aside half of the mixture (about ¾ cup) and refrigerate it for later use.

2. Marinate the Salmon: Place the salmon fillets in a resealable plastic bag and pour in the remaining half of the marinade. Seal the bag and mix it well to coat the salmon. Refrigerate for at least 30 minutes, up to 1 hour.

3. Preheat the Oven: Preheat your oven to 375°F (190°C).

4. Sear the Salmon: In a medium, oven-safe skillet over medium-high heat, add 1 tablespoon of olive oil. Once the oil is hot, carefully place the marinated salmon fillets in the skillet, skin side up. Cook for about 2-3 minutes or until seared and golden brown.

5. Add Peaches and Remaining Marinade: Flip the salmon fillets so that the skin side is down. Add the sliced peaches to the skillet. Cook for 2-3 more minutes, allowing the peaches to slightly soften and the salmon skin to sear slightly.

6. Bake the Salmon: Remove the skillet from heat. Pour the reserved peach marinade into the skillet, evenly distributing it over the salmon and peaches. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through. The internal temperature of fully cooked salmon should reach 145°F (63°C).

7. Serve: Once cooked, remove the skillet from the oven. Garnish with freshly chopped parsley and serve immediately.

Nutritional Information (Per Serving)

• Calories: Approximately 615 kcal

• Protein: 30 g

• Carbohydrates: 15 g

• Fat: 18 g

• Sodium: 445 mg

• Cholesterol: 85 mg

• Sugar: 1 g

• Fiber: 0 g