Description
A delightful dinner of salmon with a sweet and tangy bourbon-peach glaze that feels like a summertime hug.
Ingredients
Scale
- ¾ cup peach preserves
- ¼ cup bourbon
- 2 tablespoons extra virgin olive oil
- 2 teaspoons soy sauce
- 2 teaspoons apple cider vinegar
- 2 teaspoons Dijon coarse ground mustard
- 2 teaspoons garlic, minced
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 4 salmon fillets (about 1½ pounds, skins on)
- 1 tablespoon extra virgin olive oil
- 2 medium peaches, pitted and thinly sliced
- Parsley, for garnish
Instructions
- In a medium bowl, whisk together the peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes until well blended. Reserve half of the mixture for later, then pour the remaining marinade into a resealable plastic bag with the salmon fillets. Seal the bag and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F. In a medium, oven-safe skillet over medium-high heat, add a tablespoon of olive oil.
- Sear the salmon fillets skin side up for about 2–3 minutes until golden brown. Flip them over so the skin side is down, then scatter the sliced peaches around the fish. Cook for another 2–3 minutes until the peaches start to caramelize.
- Remove the skillet from heat and pour the reserved marinade over the salmon and peaches. Transfer the skillet into the oven and bake for 12–15 minutes or until the salmon reaches 145°F.
- Serve immediately, letting the warm peaches sit alongside the salmon.
Notes
For a twist, add a splash of orange juice to the marinade or use apples with cinnamon in the fall. Garnish with fresh herbs for extra freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with peaches
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 60mg