Bourbon Peach Roasted Salmon (Print Version)
# Ingredients:
→ Marinade
01 -
¾ cup (240 g) peach preserves
02 -
¼ cup (56 g) bourbon
03 -
2 tablespoons extra virgin olive oil
04 -
2 teaspoons soy sauce
05 -
2 teaspoons apple cider vinegar
06 -
2 teaspoons coarse ground Dijon mustard
07 -
2 teaspoons garlic, minced
08 -
1 ½ teaspoons kosher salt
09 -
½ teaspoon black pepper
10 -
¼ teaspoon red pepper flakes
→ Salmon
11 -
4 salmon filets, about 1½ pounds, skin on
12 -
1 tablespoon extra virgin olive oil
13 -
2 medium peaches, pitted and thinly sliced
14 -
Parsley, for garnish
# Instructions:
01 -
In a medium bowl, mix together peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. Reserve half the marinade (about ¾ cup) in the refrigerator for later use.
02 -
Place the salmon fillets in a resealable plastic bag and add the remaining marinade. Seal the bag and coat the salmon evenly. Refrigerate for at least 30 minutes, up to 1 hour.
03 -
Preheat the oven to 375°F (190°C).
04 -
Heat 1 tablespoon of olive oil in a medium, oven-safe skillet over medium-high heat. Once hot, place the marinated salmon fillets skin side up and cook for 2–3 minutes until seared and golden brown.
05 -
Flip the salmon so that the skin side is down. Add the sliced peaches to the skillet and cook for another 2–3 minutes, allowing the peaches to soften and the salmon skin to sear.
06 -
Pour the reserved marinade evenly over the salmon and peaches. Transfer the skillet to the preheated oven and bake for 12–15 minutes, checking at 12 minutes. The salmon is done when its internal temperature reaches 145°F (63°C).
07 -
Once cooked, remove the skillet from the oven and serve the salmon immediately, garnished with parsley.
# Notes:
01 -
Ensure the salmon is fully cooked by checking the internal temperature with a kitchen thermometer.
02 -
For extra caramelization, broil the salmon in the final 2 minutes of baking.