Bourbon Peach Roasted Salmon 

Bourbon Peach Roasted Salmon is a delightful dish that combines the rich flavors of bourbon and the sweetness of peaches, creating a delectable glaze for tender salmon fillets. The marinade infuses the salmon with a unique blend of sweet and savory notes, while the peaches caramelize during baking, adding a juicy and flavorful touch. This dish is perfect for a special dinner or to impress guests with a gourmet meal. 

🧄 Ingredients

For the Marinade:

• ¾ cup peach preserves

• ¼ cup 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 1½ pounds), skin on

• 1 tablespoon extra virgin olive oil

• 2 medium peaches, pitted and thinly sliced

• Parsley, for garnish 

🔪 Directions

1. Prepare the Marinade: In a medium bowl, combine 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. Place the bag in the refrigerator and let the salmon marinate 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 the Peaches: Flip over 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. Add the Reserved Marinade: Remove the skillet from heat. Pour the reserved peach marinade into the skillet, evenly distributing it over the salmon and peaches.

7. Bake: Transfer the skillet to the preheated oven and bake for 12–15 more minutes (checking at 12 minutes), or until the salmon is cooked through. The internal temperature of fully cooked salmon should reach 145°F (63°C).

8. Serve: Once cooked, remove the skillet from the oven and serve the roasted peach and salmon dish immediately. Garnish with chopped parsley if desired.

📊 Nutritional Estimate (per serving)

• Calories: Approximately 615 kcal

• Total Fat: 35 g

• Saturated Fat: 6 g

• Cholesterol: 90 mg

• Sodium: 600 mg

• Total Carbohydrates: 20 g

• Dietary Fiber: 2 g

• Sugars: 15 g

• Protein: 50 g