Peach Bourbon Roasted Salmon

This sweet and smoky Peach Bourbon Salmon is a true weeknight superstar in my house. Ripe summer peaches melt right into a silky bourbon glaze while the salmon roasts gently in the oven. The result is juicy, fork-tender fish with a glossy fruit-forward sauce that feels almost restaurant fancy but comes together quickly in your own kitchen.

I made this on a whim when peaches were overflowing at the market and it instantly became our top request for birthdays or busy summer nights. Now we even freeze peach slices to make it year round.

Ingredients

• Salmon filets: Fresh wild or sustainably farmed salmon is best Look for filets with vibrant color and a clean ocean smell
• Peach preserves: For a sweet tangy sauce Use a preserve with visible peach pieces if possible
• Bourbon: Adds smoky vanilla undertones Choose a bourbon you would enjoy sipping as the flavor shines through
• Olive oil: Helps emulsify the marinade and gives a luscious silky sheen
• Soy sauce: Saltiness and umami depth opt for low sodium if preferred
• Apple cider vinegar: Balances sweet elements with acidity Organic and raw vinegars add a nice complexity
• Dijon mustard: Brightens the sauce Try to use real Dijon for a kick of heat and sharpness
• Minced garlic: Gives savory richness Freshly minced is more pungent than jarred
• Kosher salt: Seasons everything evenly Avoid table salt for best results
• Black pepper: A light background heat Use freshly cracked if possible
• Red pepper flakes: A hint of zing or heat Adjust to your desired spice level
• Fresh peaches: Slices melt into the sauce Choose peaches with a fragrant floral aroma and unblemished skin
• Parsley: Optional for color and a touch of freshness

Step-by-Step Instructions

Make the marinade:

In a medium mixing bowl whisk peach preserves bourbon olive oil soy sauce apple cider vinegar Dijon mustard minced garlic kosher salt black pepper and red pepper flakes until smooth and well blended Reserve half the marinade in a small bowl for later

Marinate the salmon:

Place salmon filets into a large zip top bag or shallow dish Pour half the marinade over salmon Work gently to coat all pieces Seal and refrigerate at least thirty minutes and up to one hour This step infuses flavor and keeps the fish moist

Prepare peaches and preheat:

While salmon marinates wash pit and slice peaches into thick wedges Preheat your oven to three seventy five degrees Fahrenheit or one ninety degrees Celsius

Sear the salmon:

Heat a splash of olive oil in an oven safe skillet over medium high When hot add salmon skin side up Sear two to three minutes Do not move the fish too soon allow a golden edge to form

Add peaches and flip:

Carefully flip salmon so skin is down Add peach slices around the filets Continue to cook two to three minutes letting peaches soften slightly

Glaze and roast to finish:

Pour reserved marinade over salmon and peaches making sure every piece is coated Transfer the entire skillet to the oven Roast twelve to fifteen minutes or until salmon turns opaque and reaches an internal temp of one forty five degrees Fahrenheit

Garnish and serve:

Remove skillet from oven Spoon sauce over salmon Sprinkle with fresh parsley and serve immediately for maximum juiciness

Pin it

My absolute favorite thing in this dish is the burst of flavor you get when a bite of roasted peach melts with the rich glaze and buttery salmon Every time I serve this friends ask for the recipe and want to know my secret It is always the ripe peaches and a splash of bourbon

How to Store Leftovers

Store extra salmon with sauce in a shallow airtight container in the fridge for up to three days Reheat gently in the microwave or oven to avoid drying out The sauce can stiffen when cold but loosens after a reheat Add a splash of water if needed

Substituting Ingredients

No fresh peaches Just use frozen peach slices and thaw them before adding If you do not have bourbon try an equal amount of apple juice or orange juice and a drop of vanilla Maple syrup can replace preserves for a change

Serving Suggestions

Serve salmon over jasmine rice or garlic mashed potatoes The sauce is delicious drizzled over roasted broccoli or green beans For brunch it pairs perfectly with a leafy summer salad and crusty bread

A Brief Note on Tradition

Bourbon and peaches together are a classic Southern combination for jams and grilled meats Here that blend transforms a simple salmon filet into a dinner that bridges comfort and luxury This is a dish that honors both the Southern spirit and a love for good seafood

Frequently Asked Questions

→ What type of salmon is best for this dish?

Fresh, high-quality fillets like wild-caught or sustainably farmed salmon work best, offering better flavor and texture.

→ Can I substitute frozen peaches?

Yes, thaw and drain frozen peaches before using. They work well if fresh peaches are out of season.

→ How do I prevent salmon from overcooking?

Roast just until the salmon flakes with a fork and reaches 145°F (63°C) for juicy, moist results.

→ Is there an alternative to bourbon?

You can use apple juice or broth for a non-alcoholic version, though the flavor will be milder.

→ Can this be cooked on the grill?

Absolutely! Grilling adds smoky depth. Place salmon and peaches on foil over indirect heat and glaze frequently.