Bourbon Peach Roasted Salmon brings together sweet peaches and rich bourbon in a caramelized glaze that transforms simple salmon fillets into something truly special. This high-protein dinner comes together in just 35 minutes, making it perfect for weeknight meals or Sunday gatherings.
I’ll never forget the first time I made this bourbon peach roasted salmon for my family’s Sunday dinner. The kitchen filled with the most incredible aroma as the bourbon and peaches caramelized in the skillet, and my grandson peeked around the corner asking what smelled so good. That’s when I knew this recipe was a keeper. The combination of sweet peach preserves with a hint of bourbon creates a glaze that’s both sophisticated and comforting, the kind of dish that feels fancy enough for guests but simple enough for a Tuesday night. The salmon stays perfectly moist, and those roasted peach slices? Pure heaven. Time to get your skillet ready!
What Makes This Bourbon Peach Roasted Salmon So Special
Growing up in the Midwest, I learned that the best recipes are the ones that deliver big flavor without keeping you stuck in the kitchen all evening. This bourbon peach roasted salmon does exactly that, combining restaurant-quality results with home-cook simplicity.
This recipe works beautifully because it:
- Uses common pantry ingredients like peach preserves and soy sauce you likely already have
- Comes together in 35 minutes plus marinating time, perfect for busy weeknights
- Delivers consistently tender, flaky salmon with a gorgeous caramelized glaze
- Packs 36+ grams of protein per serving for a satisfying, nutritious meal
- Adapts easily whether you’re cooking for two or feeding a crowd
- Creates that perfect balance of sweet, savory, and slightly smoky flavors
I’ve made this recipe dozens of times, and it never fails to impress. The marinade does double duty, flavoring the fish and creating that beautiful glaze that makes everyone think you spent hours in the kitchen.
Ingredient Spotlight
Peach preserves form the sweet foundation of this marinade, bringing natural fruit flavor and the sugars needed for that gorgeous caramelization in the oven.
Bourbon adds depth and a subtle smokiness that complements the salmon beautifully. I always choose a mid-range bourbon, nothing too expensive since it’s for cooking.
Soy sauce provides the savory umami element that balances the sweetness and helps the marinade penetrate the salmon.
Apple cider vinegar cuts through the richness with a bright tang and helps tenderize the fish during marinating.
Dijon coarse ground mustard adds a gentle heat and helps emulsify the marinade so everything clings to the salmon perfectly.
Fresh garlic brings aromatic depth that I find essential. In my kitchen, I prefer mincing it finely so it distributes evenly throughout the marinade.
Salmon fillets with skin on are my preference because the skin protects the delicate flesh during searing and helps hold everything together when you flip them.
Fresh peaches become tender and jammy as they roast alongside the salmon, creating little pockets of concentrated sweetness that complement each bite.
How to Make Bourbon Peach Roasted Salmon
Step 1. I’ve learned that whisking your marinade ingredients thoroughly in a medium bowl ensures the peach preserves blend smoothly with the bourbon, olive oil, soy sauce, vinegar, mustard, garlic, salt, pepper, and red pepper flakes. You should have about 1 1/2 cups total.
Step 2. Betty always divides the marinade in half immediately, setting aside 3/4 cup in the refrigerator for later use, which prevents any cross-contamination issues and gives you that fresh glaze for finishing.
Step 3. Place your salmon fillets in a resealable plastic bag with the remaining marinade, seal it well, and massage gently to coat every surface before refrigerating for 30 minutes to 1 hour. I find this timing perfect for flavor without over-marinating.
Step 4. After years of making this, I preheat my oven to 375°F about 10 minutes before I’m ready to start searing so everything’s perfectly timed.
Step 5. The key I discovered is heating your oven-safe skillet over medium-high with 1 tablespoon of olive oil until it’s shimmering, then carefully placing the salmon skin-side up and searing for 2 to 3 minutes until golden brown.
Step 6. Flip the salmon so the skin side is down, add your thinly sliced peaches around the fillets, and cook for another 2 to 3 minutes. This gives the skin a chance to crisp slightly while the peaches start to soften.
Step 7. I’ve found that removing the skillet from heat before pouring in that reserved bourbon peach marinade prevents any splattering and ensures even distribution over the salmon and peaches.
Step 8. Transfer the skillet to your preheated oven and bake for 12 to 15 minutes, checking at the 12-minute mark. The salmon is perfectly done when it reaches 145°F internally and flakes easily with a fork.
Step 9. Serve immediately while the glaze is still glossy and the peaches are tender, garnishing with fresh parsley for a pop of color that makes the dish look as beautiful as it tastes.
Keeping This Bourbon Peach Roasted Salmon Fresh
I typically store leftover salmon in an airtight container in the refrigerator for up to 3 days. The bourbon peach glaze continues to flavor the fish, though the skin will lose its crispness. For best results, I recommend storing the salmon and peaches together so they stay moist.
Betty’s method for freezing works if you need to, though I’ll be honest, salmon is best enjoyed fresh. If you do freeze it, wrap individual portions tightly in plastic wrap, then place in a freezer-safe bag for up to 2 months. The texture will be slightly softer after thawing, but the flavor remains delicious.
For the best texture, I reheat by placing the salmon in a 300°F oven for about 8 to 10 minutes until warmed through. Avoid the microwave if possible, as it can make the salmon rubbery. My family prefers when I add a splash of water or chicken broth to the baking dish before reheating to keep everything moist.
Perfect Partners for Bourbon Peach Roasted Salmon
Garlic roasted asparagus provides a crisp, slightly charred contrast to the sweet glazed salmon, and the garlic echoes the savory notes in the marinade beautifully.
Creamy mashed potatoes soak up that incredible bourbon peach sauce like a dream, creating the kind of comforting combination that reminds me of Sunday dinners at Grandma’s farm. If you’re looking for more satisfying potato dishes, try my easy baked potato soup for another cozy meal.
Wild rice pilaf adds a nutty, earthy element that complements the rich salmon while keeping the meal feeling light and wholesome, plus it’s substantial enough to balance the protein.
Simple arugula salad with lemon vinaigrette cuts through the richness with peppery greens and bright citrus, providing that fresh contrast that makes every bite interesting.
Roasted Brussels sprouts with balsamic glaze offer a caramelized sweetness that harmonizes with the peach while their slight bitterness balances the bourbon’s depth.
Buttered corn on the cob brings that classic American summer feeling to the plate, especially when fresh sweet corn is in season. It’s what my grandchildren always request.
For a complete seafood dinner experience, you might also enjoy my crispy honey garlic glazed salmon recipe or salmon with garlic lemon butter sauce for more weeknight dinner inspiration.
FAQs
I recommend using apple juice or white grape juice mixed with 1/2 teaspoon of vanilla extract if you prefer a non-alcoholic version. You’ll still get sweetness and depth, though you’ll miss that subtle smokiness.
Betty’s solution is using an instant-read thermometer to check for 145°F, but visually, the salmon should be opaque and flake easily when tested with a fork at the thickest part.
To prevent the delicate flesh from breaking apart, reduce your initial searing time to 1 to 2 minutes per side and handle the fillets very gently when flipping.
Bourbon Peach Roasted Salmon
Ingredients
Equipment
Method
- Set aside half of the marinade, about 3/4 cup, in a separate container and refrigerate for later use as the finishing glaze.
- Place salmon fillets in a resealable plastic bag and pour in the remaining marinade. Seal the bag and gently massage to coat the salmon evenly. Refrigerate for 30 minutes to 1 hour.
- Preheat oven to 375°F.
- Heat 1 tablespoon olive oil in a medium oven-safe skillet over medium-high heat. Once hot, carefully place marinated salmon fillets skin-side up in the skillet. Sear for 2 to 3 minutes until golden brown.
- Flip salmon fillets so skin-side is down. Add sliced peaches around the salmon. Cook for 2 to 3 more minutes, allowing peaches to soften slightly and salmon skin to sear.
- Remove skillet from heat. Pour the reserved peach marinade evenly over the salmon and peaches.
- Transfer skillet to preheated oven and bake for 12 to 15 minutes, checking at 12 minutes. Salmon is done when internal temperature reaches 145°F and fish flakes easily with a fork.
- Remove from oven and serve immediately, garnished with fresh parsley.
