Bourbon Peach Glazed Salmon (Print Version)
# Ingredients:
→ Marinade
01 -
¾ cup peach preserves
02 -
¼ cup bourbon
03 -
2 tablespoons extra virgin olive oil
04 -
2 teaspoons soy sauce
05 -
2 teaspoons apple cider vinegar
06 -
2 teaspoons Dijon coarse ground mustard
07 -
2 teaspoons minced garlic
08 -
1½ teaspoons kosher salt
09 -
½ teaspoon black pepper
10 -
¼ teaspoon red pepper flakes
→ Main Ingredients
11 -
4 salmon fillets (about 1½ pounds), skin on
12 -
1 tablespoon extra virgin olive oil
13 -
2 medium peaches, pitted and thinly sliced
14 -
Fresh parsley for garnish
# Instructions:
01 -
In a medium bowl, combine peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. Set aside half of the mixture (about ¾ cup) and refrigerate it for later use.
02 -
Place the salmon fillets in a resealable plastic bag and pour in the remaining half of the marinade. Seal the bag and mix well to coat the salmon. Refrigerate and let marinate for 30 minutes to 1 hour.
03 -
Preheat the oven to 375°F. Heat oil in a medium, oven-safe skillet over medium-high heat.
04 -
Once the oil is hot, carefully place the marinated salmon fillets in the skillet, skin side up. Cook for 2-3 minutes until seared and golden brown.
05 -
Flip salmon fillets skin side down. Add sliced peaches to the skillet. Cook for 2-3 more minutes, allowing peaches to soften and salmon skin to sear.
06 -
Remove skillet from heat. Pour the reserved peach marinade over the salmon and peaches, distributing evenly.
07 -
Transfer skillet to the preheated oven and bake for 12-15 minutes (check at 12), or until salmon reaches internal temperature of 145°F.
08 -
Remove from oven and serve immediately while hot.
# Notes:
01 -
This dish combines the sweetness of peaches with the warmth of bourbon for a sophisticated twist on roasted salmon
02 -
The marinade caramelizes during cooking to form a delicious glaze