The moment I pulled the pan from the oven, fragrant steam of caramelized peaches and warm bourbon filled my kitchen. My latest obsession? Bourbon Peach Roasted Salmon. After three rounds of tweaking, I learned that letting the glaze bubble for a full 8 minutes creates a glossy surface that clings to the fish, and a short 5-minute rest keeps every tender bite juicy. Here’s what I discovered along the way.
Why You’ll Love Bourbon Peach Roasted Salmon
- A balance of sweet peach and nutty bourbon that caramelizes at the edges
- High-heat roasting yields tender salmon with a slight crisp on top
- Fast prep—just 10 minutes to build the sauce and 15 minutes in the oven
- A spin on Southern summer flavors that shines any time of year
A Little Background
On my first trial, I tossed thin peach slivers into the skillet and ended up with mush. The second time, I cut the slices thicker and kept them intact through roasting—game changer. This dish started as a summer experiment and quickly became a family favorite whenever peaches ripen.
Key Ingredients for Bourbon Peach Roasted Salmon
- Salmon fillets (4 × 6 oz): Choose wild-caught if possible; farmed works too.
- Fresh peaches (2 medium): Provide sweet juiciness; if out of season, drained canned halves work.
- Bourbon (¼ cup): Adds warmth and depth; opt for a mid-range bottle for smoothness.
- Dijon mustard (1 tbsp): Cuts sweetness with bright tang; whole-grain works as an option.
- Honey (2 tbsp): Natural sweetener; swap in maple syrup for a woodsy note.
How to Make Bourbon Peach Roasted Salmon
- Preheat your oven to 400°F and line a baking sheet with foil or parchment for easy cleanup.
- In a medium skillet over medium heat, add 1 tbsp olive oil, then sauté 2 sliced peaches for 3 minutes until edges turn golden.
- Stir in ¼ cup bourbon, 2 tbsp honey, and 1 tbsp Dijon mustard. Bring to a gentle simmer and cook for 8 minutes until the sauce thickens to a silky consistency.
- Season 4 salmon fillets with salt and pepper, place them skin-side down on the prepared sheet, and brush each generously with the peach-bourbon glaze. Roast for 12–15 minutes until the internal temperature reaches 145°F and the edges have a slight crisp.
Pro Tips & Troubleshooting
- After simmering the glaze for 8 minutes, it clings beautifully—any shorter and it stays too thin.
- If your sauce seems runny after roasting, whisk in ½ tsp cornstarch dissolved in cold water and heat briefly.
- Swap thyme for fresh rosemary or add a pinch of smoked paprika for a spicy edge.
- Broil on high for the last 2 minutes to achieve a crackling top—my favorite final touch.
Storage & Make-Ahead Guide
Let cooled salmon sit at room temperature no more than 2 hours. Store in an airtight container in the fridge up to 2 days—beyond that it starts to dry out. For longer storage, freeze portions in freezer-safe bags for up to 1 month; thaw overnight in the fridge. Reheat gently at 300°F for 8–10 minutes or until warmed through.
Serving Suggestions
Serve slices of Bourbon Peach Roasted Salmon over fluffy jasmine rice or alongside zesty arugula salad. A dollop of creamy avocado mash or a side of roasted asparagus brings color and crunch to each bite.
Frequently Asked Questions
- How long should salmon roast at 400°F? 12–15 minutes, or until the internal temperature hits 145°F and the fish flakes easily.
- Can I use canned peaches instead of fresh? Yes—drain them well and pat dry before sautéing to prevent excess liquid.
- What type of bourbon is best for cooking? A mid-level bourbon provides depth without harsh alcohol notes; avoid top-shelf since nuanced flavors bake off.
- Do I need to pre-marinate the salmon? No—brushing with the hot glaze right before roasting is enough to infuse flavor and seal in moisture.
- How can I tell when salmon is fully cooked? It should flake with a fork and register 145°F at the thickest part.
- Can I make Bourbon Peach Roasted Salmon ahead of time? You can prepare the glaze and slice peaches up to a day ahead; assemble and roast just before serving.
Final Thoughts
Every time I revisit this Bourbon Peach Roasted Salmon, I’m reminded of summer evenings on my porch, the sweet-smoky aroma drawing everyone to the table. My favorite way to enjoy it is over lemony couscous with a chilled glass of white wine. Try it out and let me know how your family falls in love with these juicy, glazed fillets!
More Recipes You’ll Love
- Crab Shrimp Stuffed Salmon – seafood-stuffed fillets with rich, buttery layers echo the bourbon glaze
- Crispy Bang Bang Salmon Bites – spicy, crunchy bites play off the sweet-peach notes
- Grilled Peach Burrata Salad – fresh peaches and creamy cheese mirror the glaze’s summer fruit flavor
- Refreshing Peach Lemonade – a tangy-sweet sip that complements the salmon’s caramelized finish
Bourbon Peach Roasted Salmon
Ingredients
Salmon
- 4 salmon fillets (6 oz each) seasoned with salt and pepper
- 1 tbsp olive oil
Bourbon Peach Glaze
- 2 peaches, sliced medium, peeled
- 0.25 cup bourbon
- 2 tbsp honey
- 1 tbsp Dijon mustard
Instructions
Season and Sear
- Season salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear fillets skin-side down for 2 minutes.4 salmon fillets (6 oz each), 1 tbsp olive oil
Prepare the Glaze
- Add sliced peaches to the skillet and sauté for 3 minutes until edges are golden.
- Pour in bourbon, honey, and Dijon mustard. Bring to a gentle simmer and cook for 8 minutes until the mixture thickens to a silky consistency.2 peaches, sliced, 0.25 cup bourbon, 2 tbsp honey
Roast Salmon
- Preheat oven to 400°F. Place seared salmon skin-side down on a baking sheet, brush generously with the peach-bourbon glaze, and roast for 12–15 minutes until the internal temperature reaches 145°F.
Rest and Serve
- Let salmon rest for 5 minutes before serving to retain juices.