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Bourbon Peach Roasted Salmon

bourbon peach roasted salmon - featured image
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Sticky, sweet, and a little smoky, this bourbon peach roasted salmon features a caramelized, jammy glaze that brings Southern summer flavor to your kitchen. Ready in under 30 minutes, it’s a crowd-pleasing, gourmet-feeling dinner that’s quick, easy, and healthy.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz each), skin-on or skinless
  • 2 medium fresh peaches, peeled and diced (about 1 cup)
  • 2 tablespoons bourbon
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce (or tamari/coconut aminos for gluten-free)
  • 2 cloves fresh garlic, minced
  • 2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • Optional garnishes: chopped fresh basil or parsley, thinly sliced green onions, extra peach slices

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly greased foil. Pat the salmon fillets dry with paper towels.
  2. Place the fillets skin-side down on the prepared sheet. Brush lightly with olive oil and sprinkle generously with salt and black pepper. Let them rest while you make the glaze.
  3. In a blender or food processor, combine diced peaches, bourbon, brown sugar, Dijon mustard, soy sauce, garlic, and lemon juice. Puree until mostly smooth (a few peach bits are fine). Pour the mixture into a small saucepan.
  4. Bring the peach mixture to a gentle simmer over medium heat. Cook, stirring often, for 5-7 minutes, until it thickens and reduces by about a third. If using frozen peaches, simmer an extra 2-3 minutes.
  5. Reserve 2 tablespoons of the glaze for serving. Spoon or brush the rest generously over the salmon fillets.
  6. Roast the salmon in the oven for 12-15 minutes (depending on thickness), or until the flesh flakes easily with a fork and the glaze is bubbly. For extra caramelization, broil for the last 2 minutes, watching closely.
  7. Let the salmon rest for 2-3 minutes before serving. Drizzle with reserved glaze and garnish with fresh basil, parsley, or extra peach slices if desired.

Notes

For a gluten-free version, use tamari or coconut aminos instead of soy sauce. The glaze can be made ahead and refrigerated for up to 2 days. If using frozen peaches, thaw and pat dry before blending. For extra caramelization, broil the salmon for 1-2 minutes at the end. The glaze is also delicious on chicken or tofu. Leftovers keep well in the fridge for up to 3 days.

Nutrition

Keywords: salmon, bourbon, peach, roasted salmon, easy dinner, weeknight meal, healthy, summer, fish, quick, gluten-free option

Find it online: https://hungermind.com/bourbon-peach-roasted-salmon-easy-30-minute-dinner-recipe/