Bourbon Peach Roasted Salmon

Bourbon Peach Roasted Salmon: A Sweet & Savory Summer Favorite You’ll Crave All Year

If you’re looking for a recipe that perfectly balances sweet, smoky, and savory flavors, this Bourbon Peach Roasted Salmon is about to become your new favorite dinner. Imagine tender, flaky salmon glazed with a sticky bourbon-peach sauce that caramelizes beautifully in the oven. It’s restaurant-level good but simple enough to pull off on a weeknight. Whether you’re cooking for family, meal prepping for the week, or impressing guests, this recipe checks every box for flavor, elegance, and ease.

Why You’ll Love This Recipe

You’ll fall in love with this Bourbon Peach Roasted Salmon because it’s the perfect combination of flavor and simplicity. The glaze brings out the salmon’s natural richness without overpowering it, and the peaches add a refreshing, fruity twist. The bourbon deepens the sweetness while adding a subtle smokiness that makes this dish unforgettable. Plus, it’s quick—ready in under 30 minutes—and works for everything from a cozy dinner at home to a summer barbecue. You don’t need a long list of fancy ingredients either, just pantry staples that come together in minutes for a glaze that tastes gourmet.

Serving Size, Prep Time, and Cook Time

Serving Size: 4 servings
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Kitchen Equipment Required

• Baking sheet or roasting pan
• Aluminum foil or parchment paper
• Small saucepan
• Whisk
• Measuring cups and spoons
• Basting brush
• Tongs or spatula

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 ripe peaches, diced
• 1/4 cup bourbon (or apple juice for non-alcoholic version)
• 3 tablespoons honey or maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• Optional garnish: fresh thyme, green onions, or extra peach slices

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How to Make Bourbon Peach Roasted Salmon

1. Preheat the Oven: Set your oven to 400°F (200°C). Line your baking sheet with foil or parchment for easy cleanup.
2. Make the Glaze: In a saucepan, combine diced peaches, bourbon, honey, soy sauce, Dijon mustard, garlic, ginger, and lemon juice. Bring to a gentle simmer over medium heat, stirring often, until the mixture thickens slightly (about 8–10 minutes).
3. Prepare the Salmon: Pat salmon dry with paper towels. Season with salt and pepper, then brush lightly with olive oil.
4. Add the Glaze: Spoon the peach-bourbon glaze generously over the salmon fillets.
5. Roast: Bake for 12–15 minutes, depending on thickness, until the salmon flakes easily with a fork.
6. Finish: Broil for 1–2 minutes to caramelize the glaze, if desired. Serve with a drizzle of extra glaze and fresh herbs.

Tips for Perfect Bourbon Peach Salmon

• Use fresh peaches if possible for the best flavor. Frozen peaches work in a pinch, just thaw and drain first.
• Don’t overcook the salmon. Check for doneness around the 12-minute mark. It should be opaque but still moist.
• Simmer the glaze long enough to let it reduce—this helps it stick better to the fish.
• Try grilling! You can grill the salmon over medium heat for a smoky summer twist.

Common Mistakes to Avoid

• Skipping the pat-dry step: Excess moisture prevents caramelization.
• Overboiling the glaze: It can burn quickly due to the sugars in honey and peaches.
• Using too much bourbon: Stick to the measurement; a little goes a long way.
• Not resting the salmon: Let it sit for a few minutes before serving so the juices redistribute.

Variations and Substitutions

• Non-alcoholic: Replace bourbon with apple juice or peach nectar.
• Spicy version: Add a teaspoon of crushed red pepper flakes or a dash of hot sauce to the glaze.
• Citrus twist: Swap lemon juice for orange juice for a brighter flavor.
• Protein swap: Try the same glaze with chicken thighs, shrimp, or tofu.

How to Store and Meal Prep

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap individual fillets tightly and freeze for up to 2 months.
• Reheat: Warm gently in the oven at 325°F or in a skillet over low heat to prevent drying out.
• Meal prep tip: Make the glaze ahead of time and refrigerate it for up to 5 days—just reheat before using.

Serving and Presentation Ideas

• Serve over a bed of jasmine rice or quinoa to soak up the glaze.
• Pair with roasted asparagus, garlic mashed potatoes, or a summer peach salad.
• Garnish with sliced peaches, thyme sprigs, or a sprinkle of chopped green onion for a restaurant-worthy finish.

FAQs

Can I make this recipe without bourbon?
Absolutely. Replace bourbon with apple juice, peach juice, or even a splash of white wine.

What type of salmon works best?
Wild-caught salmon has a firmer texture and richer flavor, but farm-raised works well too.

Can I use canned peaches?
Yes, but drain them well and choose ones packed in juice, not syrup.

How do I know when my salmon is done?
When it flakes easily with a fork and reaches 145°F internally, it’s ready.

Related Post: Sheet Pan Salmon with Veggies

This Bourbon Peach Roasted Salmon is a summer showstopper that brings together the sweetness of peaches, the boldness of bourbon, and the tenderness of perfectly roasted fish. It’s easy enough for a weeknight and elegant enough for entertaining. Once you try it, you’ll be hooked on how effortlessly impressive it tastes. Serve it warm, pair it with your favorite sides, and enjoy a meal that feels like summer on a plate—no fancy restaurant required.