If you're looking for a delightful dinner that’s both impressive and easy to pull together, this Bourbon Peach Roasted Salmon Recipe hits all the right notes. It’s perfect for a cozy weeknight or a relaxed weekend when you want something a little special but not complicated. The blend of sweet peaches with the warm depth of bourbon creates a gorgeous glaze that brings out the best in tender roasted salmon.
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In the Kitchen
This Bourbon Peach Roasted Salmon Recipe is a true crowd-pleaser thanks to its balance of sweet, smoky, and savory flavors—all in one beautifully roasted piece of fish. I love how the marinade doubles as a sauce, adding layers of flavor that make every bite memorable.
- Juicy and Tender Every Time: Marinating the salmon just right helps lock in moisture and infuses it with that lovely peach-bourbon essence.
- Golden, Satisfying Finish: The skillet sear before roasting creates a lightly crisped crust while keeping the salmon flaky inside.
- Simple Ingredients, Big Impact: Using good quality peaches and a decent bourbon elevates the dish without needing a long ingredient list.
- Weeknight to Weekend Ready: It’s quick to prep but special enough to serve guests without stress.
Ingredients at a Glance
Selecting ripe, fresh ingredients makes a big difference in this Bourbon Peach Roasted Salmon Recipe. The freshness of the peaches really shines through, and the quality of bourbon gives the glaze a smooth warmth that’s unforgettable.
- Salmon fillets: Choose skin-on, thick pieces for the best texture and easy searing.
- Peach preserves: Pick a good-quality preserve with a bit of texture for that luscious glaze.
- Bourbon: Use one you enjoy sipping – its flavor is front and center here.
- Extra virgin olive oil: Adds smooth richness without overpowering the peaches.
- Garlic and mustard: Small but mighty in balancing sweet and savory notes.
- Peaches: Fresh, ripe peaches sliced thin bring brightness and a tender contrast to the salmon.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Bourbon Peach Roasted Salmon Recipe
Step 1 — Whisk Together the Flavor-Packed Marinade
In a medium bowl, mix the peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon coarse ground mustard, garlic, kosher salt, black pepper, and red pepper flakes until smooth and well combined. You’ll get about 1 ½ cups of this vibrant marinade. Set aside half to use later as a basting sauce—that’s the secret to keeping the salmon juicy and flavorful during roasting.
Step 2 — Marinate the Salmon for Maximum Flavor
Put your salmon fillets in a resealable plastic bag or shallow dish, then pour half the marinade over them. Seal the bag or cover and toss gently so every bit is coated. Refrigerate this for at least 30 minutes—up to an hour if you have time. This step is where the bourbon and peaches really seep into the fish’s tender flesh, setting the stage for that amazing taste.
Step 3 — Sear Salmon and Sauté Peaches for That Golden Finish
Preheat your oven to 375°F. Heat a tablespoon of extra virgin olive oil in an oven-safe skillet over medium-high heat. When the oil shimmers but hasn’t started smoking, gently add the salmon fillets skin side up. Let them sear undisturbed for 2-3 minutes until the top turns golden and you get a little crust. Flip the fillets skin side down, then tuck in your thinly sliced peaches around the fish. Sauté everything for another 2-3 minutes—this softens the peaches and crisps the salmon skin slightly.
Step 4 — Bake with Reserved Marinade for Juicy, Flavorful Perfection
Pour the reserved peach bourbon marinade over the salmon and peaches in the skillet, distributing it evenly. Carefully transfer the skillet to your preheated oven and roast for 12 to 15 minutes, depending on thickness. I always start checking at 12 minutes because overcooking can dry out salmon. When done, the fish should flake easily with a fork and reach an internal temperature of 145°F.
Step 5 — Serve It Up Warm with Fresh Parsley
Pull the skillet from the oven and let it rest for a minute or two to let those flavors settle. Sprinkle fresh parsley over the top to add a pop of color and a mild herbaceous brightness that complements the sweet bourbon peach glaze beautifully. Serve immediately while warm for the best experience.
Things to Remember
To get the best out of this Bourbon Peach Roasted Salmon Recipe, keep these handy reminders in mind, especially if it’s your first time making it. Small adjustments make a world of difference!
- Doneness Cue: Salmon should flake easily but still feel moist and tender; avoid overcooking for the best texture.
- Temperature Trick: Use a lower oven temp of 375°F so salmon cooks gently and peaches don’t burn.
- Make-Ahead Move: You can prepare the marinade 24 hours ahead—just keep it refrigerated.
- Common Pitfall: Don’t skip searing; it gives that golden finish and richness that roasting alone can’t provide.
Ways to Serve It
Finishing Touches
For a final flourish, I love drizzling any pan juice left in the skillet over each portion—rinse a splash of bourbon or a squeeze of fresh lemon on top if you like an extra zing. A few more fresh herbs like thyme or basil can deepen the aroma, but parsley keeps it light and approachable.
Plays Well With
This salmon pairs beautifully with a side of fluffy couscous or creamy mashed potatoes to soak up the juices. I often throw together a simple green salad with a citrus vinaigrette or roast some asparagus—it keeps the plate fresh and balanced.
Simple Plating Upgrades
On weeknights, I usually keep plating casual, but for guests, arranging the salmon filet atop a bed of rice and layering the peaches artfully adds a touch of elegance. Finishing with a small sprig of fresh herbs and a lemon wedge on the side instantly elevates the presentation.
Make-Ahead & Keeping Fresh
Storing Leftovers
Leftover salmon should be stored in an airtight container in the fridge, ideally eaten within 2 days. Keep the peaches with it to maintain the moist texture—salmon can dry out quickly, so this makes a big difference.
Freezing Tips
This Bourbon Peach Roasted Salmon Recipe freezes okay but the peaches may become mushy. Wrap portions tightly in plastic wrap and then foil to prevent freezer burn. Thaw overnight in the fridge and reheat gently for best texture.
Reheating Bourbon Peach Roasted Salmon Recipe Without Drying Out
To reheat, gently warm the salmon in a low oven (around 275°F) for about 10 minutes covered with foil, or use an air fryer at low temp for 5-7 minutes. If you prefer the microwave, cover it loosely and heat in short bursts with a little splash of water or leftover marinade to keep moisture locked in.
Frequently Asked Questions
Yes, but be sure to thaw it completely in the fridge before marinating to ensure even cooking and better flavor absorption.
You can substitute with fresh peach puree and a bit of honey or sugar, but the preserves add thickness and sweetness that really enhance the sauce.
The bourbon adds warmth and depth without overwhelming the salmon—a subtle boozy note that melds nicely with the peaches and marinade ingredients.
You certainly can! Sear the marinated salmon skin side down on the grill as you would in the skillet, then move it to indirect heat until cooked through. Add grilled peach slices for a smoky twist.
Final Thoughts
This Bourbon Peach Roasted Salmon Recipe is a personal favorite that checks so many boxes: it’s quick to prepare, full of layered flavors, and feels just a little indulgent. Whenever I make it, friends always ask for seconds—and that sweet bourbon glaze keeps everyone coming back. Give it a try and make it your own with your favorite sides and garnishes. You’re going to love how easy it is to impress!
PrintFull Printable Recipe
Bourbon Peach Roasted Salmon Recipe
This Bourbon Peach Roasted Salmon recipe features tender salmon fillets marinated in a sweet and tangy bourbon peach sauce, seared to perfection, then finished in the oven with fresh peach slices for a deliciously flavorful main course.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
Marinade
- ¾ cup peach preserves (240 g)
- ¼ cup bourbon (56 g)
- 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
Salmon and Garnish
- 4 salmon filets, about 1½ pounds, skins on
- 1 tablespoon extra virgin olive oil
- 2 medium peaches, pitted, thinly sliced
- Parsley, for garnish
Instructions
- Make the Marinade: In a medium bowl, combine peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, kosher salt, black pepper, and red pepper flakes. Stir well to blend all ingredients. Set aside half of the mixture (about ¾ cup) and refrigerate it for later use.
- Marinate the Salmon: Place the salmon fillets in a resealable plastic bag and pour in the remaining half of the marinade. Seal the bag and massage gently to coat the salmon evenly. Refrigerate the salmon for at least 30 minutes, up to 1 hour, to absorb the flavors.
- Preheat the Oven: When ready to cook, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Sear the Salmon: Heat 1 tablespoon of extra virgin olive oil in a medium, oven-safe skillet over medium-high heat. Once the oil is hot, carefully place the marinated salmon fillets into the skillet, skin side up. Cook for 2 to 3 minutes until the tops are seared and golden brown.
- Cook with Peaches: Flip the salmon fillets skin side down. Add the thinly sliced peaches to the skillet around the salmon. Cook for another 2 to 3 minutes to soften the peaches and crisp the salmon skin slightly.
- Add Reserved Marinade: Remove the skillet from heat. Pour the reserved peach marinade evenly over the salmon and peaches in the skillet.
- Bake the Salmon: Place the skillet in the preheated oven and bake for 12 to 15 minutes, checking at 12 minutes. Bake until the salmon is fully cooked and reaches an internal temperature of 145 degrees Fahrenheit.
- Serve: Carefully remove the skillet from the oven and plate the salmon with roasted peaches. Garnish with fresh parsley and serve immediately for the best flavor and texture.
Notes
- For a gluten-free version, use gluten-free soy sauce or tamari.
- If bourbon is unavailable or preferred not to use, substitute with apple juice or white grape juice for sweetness.
- Be careful not to overcook the salmon; baking time may vary depending on thickness.
- Use fresh peaches for the best flavor; canned or frozen peaches will alter the texture.
- Use an oven-safe skillet like cast iron to easily transfer from stovetop to oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
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