Bourbon Peach Roasted Salmon (Printable Format)
Salmon fillets oven-roasted with bourbon peach glaze, finished with fresh herbs for bright, bold flavor.
# Needed Ingredients:
→ For the Salmon
01 -
4 salmon fillets (approximately 6 oz each, skinless or skin-on as desired)
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon kosher salt
04 -
1/2 teaspoon freshly ground black pepper
→ For the Bourbon Peach Glaze
05 -
1 cup diced peaches (fresh or frozen, thawed if frozen)
06 -
1/4 cup bourbon
07 -
3 tablespoons packed light brown sugar
08 -
1 tablespoon soy sauce
09 -
1 teaspoon Dijon mustard
10 -
2 cloves garlic, minced
11 -
1 teaspoon freshly squeezed lemon juice
12 -
1/2 teaspoon smoked paprika
13 -
1/4 teaspoon red pepper flakes (optional)
→ For Garnish
14 -
2 tablespoons chopped fresh parsley
15 -
Extra peach slices (optional)
16 -
Lemon wedges
# Preparation Steps:
01 -
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease the surface.
02 -
Place the salmon fillets on the prepared baking sheet. Pat dry with paper towels, then drizzle olive oil over each piece. Season all sides with kosher salt and freshly ground black pepper.
03 -
In a medium saucepan over medium heat, combine diced peaches, bourbon, brown sugar, soy sauce, Dijon mustard, minced garlic, lemon juice, smoked paprika, and red pepper flakes. Simmer for 5 to 7 minutes, stirring occasionally. Lightly mash the peaches with a spoon to form a thick, chunky glaze.
04 -
Spoon the prepared bourbon peach glaze evenly over each salmon fillet, reserving a portion of the glaze for serving.
05 -
Bake the salmon for 12 to 15 minutes, or until the fillets flake easily with a fork.
06 -
For a caramelized finish, switch the oven to broil and cook the salmon for an additional 1 to 2 minutes, monitoring closely.
07 -
Drizzle the reserved glaze over the roasted salmon. Garnish with chopped parsley, extra peach slices if desired, and serve with lemon wedges on the side.
# Supplementary Details:
01 -
For best flavor, use ripe, in-season peaches. If using frozen peaches, thaw completely and drain excess liquid before preparing the glaze.