Bourbon Peach Glazed Salmon

This bourbon peach roasted salmon creates a perfect harmony of sweet, savory, and smoky flavors that elevate an ordinary salmon dinner into something truly special. The caramelized bourbon peach glaze develops an irresistible richness as it cooks, while fresh peach slices soften and release their juices for a dish that tastes like summer on a plate.

I first created this recipe when looking for a new way to enjoy the abundance of summer peaches from our local farmers market. The bourbon adds such a wonderful depth that enhances both the salmon and the fruit. This has become our go to impressive yet easy dinner for summer entertaining.

Ingredients

• Peach preserves: Provide concentrated sweetness and create the base for our glaze. Look for a quality preserve with visible fruit pieces for best flavor.
• Bourbon: Contributes caramel notes and complexity. Use a midrange bourbon you enjoy drinking for the best results.
• Extra virgin olive oil: Helps carry flavors and prevents sticking. Choose a fruity rather than peppery variety.
• Soy sauce: Adds umami depth that balances the sweetness. Low sodium works perfectly if you're watching salt intake.
• Apple cider vinegar: Brings necessary acidity to cut through the richness of the salmon. The subtle apple flavor complements the peaches beautifully.
• Dijon mustard: Acts as an emulsifier and adds gentle heat. The coarse ground variety provides lovely texture in the glaze.
• Fresh garlic: Infuses aromatic notes throughout the dish. Always use fresh rather than pre minced for brightest flavor.
• Fresh peaches: Soften during cooking and create juicy pockets of summer sweetness. Select fruit that yields slightly to pressure but isn't mushy.
• Salmon fillets: With skin on provide the perfect canvas for this glaze. Look for center cut pieces of equal thickness for even cooking.

Step-by-Step Instructions

Prepare the marinade:

Combine peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes in a bowl. The mixture should be smooth but with visible mustard grains throughout. This marinade does double duty as both a flavor infusion for the raw salmon and as the finishing glaze.

Marinate the salmon:

Pour half the marinade over the salmon fillets in a sealed bag, ensuring each piece is thoroughly coated. Allow the salmon to marinate refrigerated for at least 30 minutes but not longer than an hour as the acidity can begin to affect the texture of the fish.

Sear the salmon:

Heat oil in an oven safe skillet until shimmering but not smoking. Place salmon carefully into the hot pan flesh side down, allowing for that crucial initial sear that creates a caramelized crust with the sugars from the marinade. The sizzle should be immediate but not violent.

Add the peaches:

After flipping the salmon skin side down, arrange fresh peach slices around the fillets. This timing allows the peaches to begin softening without becoming mushy while the salmon skin crisps slightly on the bottom.

Finish with reserved marinade:

Pour the remaining clean marinade over everything, which will bubble and begin to reduce immediately, creating the foundation of your luscious glaze.

Roast to perfection:

Transfer the entire skillet to the oven where the indirect heat gently finishes cooking the salmon while the marinade continues to thicken into a glossy, spoonable sauce that coats both the fish and the fruit.

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This recipe reminds me of summer evenings on our back deck, when the air is warm and the peach trees are heavy with fruit. The bourbon was actually a happy accident the first time I made this. I was out of white wine and grabbed the bourbon instead, creating what has become our signature entertaining dish.

Make Ahead Options

This dish can be partially prepared ahead of time to make dinner assembly quicker. The marinade can be mixed up to two days before and stored in the refrigerator in an airtight container. You can even marinate the salmon for up to an hour before guests arrive, then simply complete the cooking process when ready to serve. The finished dish is best enjoyed immediately after cooking while the glaze is still warm and the salmon perfectly flaky.

Choosing the Perfect Peaches

For this recipe, peaches should be ripe but still firm enough to hold their shape during cooking. When selecting peaches, look for fruits with a sweet fragrance and skin that has a golden background color beneath any red blushing. They should yield slightly to gentle pressure but not be soft or mushy. If your peaches need ripening, place them in a paper bag at room temperature for 1-2 days. Conversely, if you need to slow ripening, refrigerate them until needed.

Serving Suggestions

This bourbon peach salmon pairs beautifully with simple sides that won't compete with its complex flavors. A light rice pilaf or quinoa soaks up the delicious glaze perfectly. For vegetables, consider roasted asparagus, a simple green salad, or steamed green beans. If serving for a special occasion, start with a chilled soup like cucumber gazpacho and finish with a light dessert such as lemon sorbet. For wine pairing, an unoaked Chardonnay or Viognier complements both the richness of the salmon and the sweetness of the peaches.

Ingredient Substitutions

No fresh peaches available? Use thawed frozen peach slices in a pinch, though they will be softer in the final dish. The recipe works beautifully with other stone fruits like nectarines, plums, or apricots when peaches aren't in season. For a non alcoholic version, replace the bourbon with apple juice plus a half teaspoon of vanilla extract to mimic some of the barrel aged notes. The salmon can be substituted with other firm fish like arctic char or trout, though cooking times may need adjustment based on thickness.

Frequently Asked Questions

→ How long should I marinate the salmon?

Marinate the salmon for at least 30 minutes, but no longer than 1 hour to infuse the flavors without over-marinating.

→ Can I use frozen salmon filets?

Yes, frozen salmon filets can be used. Thaw them completely before marinating for the best results.

→ What type of peaches work best?

Fresh, firm peaches are ideal as they hold their shape when cooked. However, canned or frozen peaches can also work in a pinch.

→ What alternative can I use instead of bourbon?

If you'd prefer to skip alcohol, you can replace bourbon with apple juice or a mix of water and vanilla extract for a similar flavor profile.

→ How do I know when the salmon is cooked through?

Fully cooked salmon reaches an internal temperature of 145°F. The flesh should be opaque and flake easily with a fork.