A Sweet and Smoky Idea
I first tried this recipe on a hot summer day. My grandson was visiting. He said, Grandma, fish and fruit? Really? I still laugh at that. But he tried it. He asked for seconds!
Mixing sweet peach with smoky bourbon just works. It feels fancy but is so simple. It matters because it gets us to try new things. Whats the strangest food combo youve ever loved? Tell me in the comments!
Why This Marinade Magic Matters
That marinade is the heart of the dish. It does two big jobs. First, it makes the salmon tender and full of flavor. Second, we save half for later.
Pouring the saved sauce on before baking is the secret. It creates a sticky, glossy glaze. This matters because it gives you two layers of flavor. One from inside the fish, one from on top. Doesnt that smell amazing just thinking about it?
The Sizzle in the Pan
Now, lets talk about that sear. You want a hot pan. Listen for the sizzle when the salmon hits the oil. That sound is good. It means flavor is locking in.
We flip it to get the skin crispy too. Then add those thin peach slices. They get a little soft and sweet from the heat. Fun fact: cooking peaches makes their flavor even stronger and sweeter. Do you prefer your fruit fresh or cooked?
Bringing It All Together
Everything goes into the oven together. The salmon, the peaches, and that saved sauce. In there, the magic finishes. The sauce bubbles and thickens. The fish cooks through just right.
When you pull it out, its a beautiful sight. The pink salmon, golden peaches, and shiny glaze. I like a sprinkle of green parsley on top. It makes the colors pop. Whats your favorite colorful dish to make?
A Lesson from My Kitchen
This recipe taught me a good lesson. Dont be afraid to mix flavors from different places. The peach is sweet summer. The bourbon is warm and woody. The salmon is rich and healthy.
They come together to make something new. Cooking is like that. It lets you play and create. Thats a wonderful thing. It turns simple ingredients into a happy memory on a plate.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Peach preserves | 3/4 cup (240 g) | For the marinade |
| Bourbon | 1/4 cup (56 g) | For the marinade |
| Extra virgin olive oil | 2 tablespoons + 1 tablespoon | 2 tbsp for marinade, 1 tbsp for cooking |
| Soy sauce | 2 teaspoons | For the marinade |
| Apple cider vinegar | 2 teaspoons | For the marinade |
| Dijon coarse ground mustard | 2 teaspoons | For the marinade |
| Garlic, minced | 2 teaspoons | For the marinade |
| Kosher salt | 1 1/2 teaspoons | For the marinade |
| Black pepper | 1/2 teaspoon | For the marinade |
| Red pepper flakes | 1/4 teaspoon | For the marinade |
| Salmon filets | 4 (about 1 1/2 lbs) | Skin on |
| Peaches, medium | 2 | Pitted and thinly sliced |
| Parsley | for garnish | Fresh |
My Summer Salmon with a Sweet Little Kick
I love a recipe that feels like a celebration. This one always reminds me of my grandson’s birthday cookouts. He loves peaches, and I love finding new ways to use them. This salmon is just that. It’s sweet from the peaches, with a warm hint of bourbon. Doesn’t that smell amazing? It sounds fancy, but it’s really quite simple. You just whisk, marinate, and roast. The kitchen fills with the most wonderful aroma. It makes any Tuesday feel special.
Steps to Perfection
Step 1: The Magic Marinade
Grab a medium bowl. Add the peach preserves, bourbon, olive oil, and soy sauce. Then comes the apple cider vinegar and mustard. Finally, toss in the garlic, salt, pepper, and red pepper flakes. Whisk it all until it’s smooth and friendly. Now, here’s the key. Pour half into a little jar and pop it in the fridge. We’ll use it later.
Step 2: Marinate the Salmon
Place the fillets in a big resealable bag. Pour the other half of the marinade right over them. Seal the bag tightly. Gently squish everything around so the salmon is coated in that lovely glaze. Let it rest in the fridge. Thirty minutes is perfect. I sometimes read a chapter of my book while I wait.
Step 3: Sear to Perfection
Preheat your oven to 375°F. Get out a good oven-safe skillet. Warm a tablespoon of oil in it over medium-high heat. When the oil shimmers, it’s ready. Carefully add the salmon fillets, skin side up. Let them sizzle for 2-3 minutes. You want a nice, golden sear on the flesh.
Step 4: Add the Peaches
Flip those fillets over so the skin is down. Tuck your thin peach slices all around the pan. Let everything cook for another 2-3 minutes. The peaches will soften just a bit. The skin will get crispy. It’s already starting to look like a painting. Remove the skillet from the heat. Remember our reserved sauce? Drizzle it evenly over everything.
Step 5: Roast and Rest
Slide the whole skillet into your hot oven. Bake for 12 to 15 minutes. The salmon should flake easily with a fork. The sauce will be bubbly and glorious. Take it out and let it rest for a minute. Sprinkle with a little fresh parsley for a pop of green. Then, serve it right from the pan. Everyone will gather ’round.
Three Tasty Twists to Try
Recipes are like good stories. You can tell them a different way each time. Here are three fun spins on our peach salmon. They are all delicious in their own way.
What to Serve with Your Creation
This salmon is the star of the table. But every star needs a good supporting cast. For sides, I adore simple buttery rice. It soaks up that fantastic sauce. A crisp green salad with a light vinaigrette is perfect, too. It cuts through the sweetness. For garnish, a little extra parsley or thin green onion slices add a fresh finish.
Now, what to drink? For the grown-ups, a chilled glass of Chardonnay pairs beautifully. It’s like a best friend for the peaches. For a fun mocktail, try sparkling water with a splash of peach nectar. It echoes the flavors on the plate.
Keeping Your Peach Salmon Happy
This dish is best enjoyed fresh from the oven. The peaches are so lovely then. But life gets busy, I know. You can store leftovers in the fridge for two days. Use a tight-lidded container. The sauce will thicken up as it chills. That’s just fine.
I don’t recommend freezing this one. The peaches get too mushy when thawed. Trust me, I learned that the hard way. I once froze a beautiful portion for my grandson. He said it tasted fine, but the texture was all wrong. I felt so bad. Reheat gently in a covered pan with a splash of water. Low heat keeps the salmon tender.
You can batch-cook the marinade, though. Make a double batch and keep it jarred. This makes a busy Tuesday feel special. Having a ready sauce matters. It turns cooking from a chore into a gift for your family. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
First, your marinade might seem too thick. That’s the peach preserves. Just give it a good stir. Add a teaspoon of warm water if needed. It will thin out as it heats. Second, the salmon skin might stick. Your pan needs to be properly hot first. I remember when I was in a rush once. My salmon stuck like glue. Patience is your friend here.
Third, you might worry about overcooking. Use a timer and check at 12 minutes. The salmon should flake easily. Why does this matter? Perfectly cooked fish builds your kitchen confidence. It makes you feel like a pro. Also, a hot pan gives you a crispy sear. That texture makes the flavor pop. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this gluten-free? A: Use tamari instead of soy sauce. Then it is.
Q: Can I make it ahead? A: Marinate the salmon up to an hour early. That’s your head start.
Q: No bourbon? A: Use apple juice plus a dash more vinegar. It will still be sweet and tangy.
Q: Cooking for one? A: Halve everything. Use a small oven-safe dish. It works perfectly.
Q: Any extra tip? A: A *fun fact*: the red pepper flakes aren’t for heat. They just balance the sweet. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings a little sunshine to your table. The mix of sweet peach and rich salmon is a joy. It reminds me of summer evenings on the porch. Food is about making memories, after all. I would love to see yours. Did your family enjoy it? Did you try a fun swap? Have you tried this recipe? Tag us on Pinterest! Sharing our kitchen stories is the best part.
Happy cooking!
—Grace Ellington.
Bourbon Peach Roasted Salmon
Description
A sweet and savory dish featuring salmon marinated and roasted with a bourbon-peach glaze and fresh peach slices.
Ingredients
Marinade:
Salmon:
Instructions
- In a medium bowl, combine peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. This will yield approximately 1 1/2 cups of marinade. Set aside half of the mixture (about 3/4 cup) and refrigerate it for later use.
- Place the salmon fillets in a resealable plastic bag and pour in the remaining half of the marinade. Seal the bag and mix it well to coat the salmon. Place the bag in the refrigerator and let the salmon marinate for at least 30 minutes, up to 1 hour.
- When ready, preheat the oven to 375°F.
- To a medium, oven-safe skillet over medium-high heat, add oil. Once the oil is hot, carefully place the marinated salmon fillets in the skillet, skin side up. Cook for about 2-3 minutes or until seared and golden brown.
- Flip over the salmon fillets so that the skin side is down. Add the sliced peaches to the skillet. Cook for 2-3 more minutes, allowing the peaches to slightly soften and the salmon skin to sear slightly.
- Remove skillet from heat. Pour the reserved peach marinade into the skillet, evenly distributing it over the salmon and peaches.
- Transfer the skillet to the preheated oven and bake for 12-15 more minutes (checking at 12 minutes), or until the salmon is cooked through. The internal temperature of fully cooked salmon should reach 145°F.
- Once cooked, remove the skillet from the oven and serve the roasted peach and salmon dish immediately.
Notes
- Ensure your skillet is oven-safe before transferring it to the oven. For a less sweet version, you can reduce the amount of peach preserves slightly.