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Bourbon Peach Roasted Salmon

Bourbon Peach Roasted Salmon: A Sweet Twist on Dinner

Bourbon Peach Roasted Salmon combines luscious peaches and bourbon for a delightful dinner experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1/2 cup Peach Preserves Substitute with apricot preserves if desired.
  • 1/4 cup Bourbon Omit for non-alcoholic version.
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with avocado oil.
  • 2 tablespoons Soy Sauce Use tamari for gluten-free option.
  • 2 tablespoons Apple Cider Vinegar White vinegar is an alternative.
  • 1 tablespoon Dijon Mustard Whole grain mustard can be used as a substitute.
  • 2 cloves Garlic (minced) Fresh garlic is preferred.
  • 1 teaspoon Kosher Salt Sea salt or table salt can work as substitutes.
  • 1/2 teaspoon Black Pepper Freshly ground pepper is recommended.
  • 1/4 teaspoon Red Pepper Flakes Optional; can be omitted for less heat.
For the Salmon
  • 4 fillets Salmon (skin on) Rich in Omega-3s.
  • 2 medium Peaches (fresh, thinly sliced) Nectarines can be a suitable replacement.
  • 2 tablespoons Parsley (optional for garnish) Adds freshness and color.

Equipment

  • Skillet
  • Oven
  • medium-sized bowl
  • resealable bag
  • Meat thermometer

Method
 

Preparation
  1. In a medium-sized bowl, whisk together peach preserves, bourbon, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and optional red pepper flakes until well combined.
  2. Reserve half for glazing the salmon later.
  3. Place the salmon fillets into a resealable bag and pour in the remaining marinade, ensuring each piece is thoroughly coated.
  4. Seal the bag and refrigerate for 30-60 minutes.
  5. Preheat your oven to 375°F (190°C).
  6. In a skillet over medium-high heat, add a drizzle of olive oil and sear the salmon fillets skin-side up for about 2-3 minutes.
  7. Flip the salmon fillets skin-side down and arrange peach slices around them. Cook for another 2-3 minutes.
  8. Pour the reserved marinade over the salmon and peaches and transfer the skillet to the preheated oven. Roast for 12-15 minutes.
  9. Once done, allow the salmon to rest for a few minutes and garnish with parsley before serving.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 1gSugar: 8gVitamin A: 1000IUVitamin C: 6mgCalcium: 20mgIron: 0.5mg

Notes

Expert tips include ensuring to massage the marinade well into the salmon and using a meat thermometer for perfect cooking.

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