Bourbon Peach Roasted Salmon
Bright, caramelized peaches meet buttery roasted salmon in a quick weeknight recipe that tastes like a celebration, balancing sweet, salty, and boozy warmth.
Ingredients
For the salmon and glaze
- 4 fillets Fresh Salmon Choose thick, even-cut fillets for consistent cooking.
- 1/2 cup Bourbon Non-alcoholic option: swap with apple juice or white grape juice.
- 1/4 cup Honey Use pure honey for cleaner flavor.
- 1/4 cup Soy Sauce Contributes umami flavor.
- 2 tablespoons Olive Oil Keeps the salmon moist.
- 1 tablespoon Dijon Mustard Provides a tangy kick.
- 1 teaspoon Garlic Powder Adds a savory note.
- to taste Salt Essential for seasoning.
- to taste Black Pepper Essential for seasoning.
For the fruit garnish
- 2 cups Fresh Peaches Ripe peaches bring acid, sweetness, and texture. Can substitute with mango or pineapple.
- 1 tablespoon Fresh Parsley Adds color and freshness.
Instructions
Preparation and Glaze
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk bourbon, honey, soy sauce, Dijon, garlic powder, and olive oil until glossy.
- Season salmon fillets lightly with salt and pepper and place them skin-side down on a lined baking sheet.
Arrange Peaches
- Slice the peaches into wedges and arrange them around and on top of the salmon.
- Brush or spoon two-thirds of the glaze over the salmon and peaches.
Roasting
- Roast in the preheated oven for 8–12 minutes depending on fillet thickness until mostly opaque but slightly translucent in the center.
Broiling
- Switch the oven to broil, move the pan to the top rack, and brush the reserved glaze over the fillets and fruit.
- Broil for 1–3 minutes until the glaze bubbles and peach edges caramelize.
Serving
- Remove from oven and let rest for 2 minutes.
- Sprinkle chopped fresh parsley over the salmon and serve immediately.
Notes
Store leftovers in an airtight container and consume within 2 days. For longer storage, remove peaches and salmon from each other and freeze for up to 1 month.