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Bourbon Peach Roasted Salmon

Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 servings

Equipment

  • 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

Instructions
 

  • Preheat the Oven: Set your oven to 400°F (200°C). Line your baking sheet with foil or parchment for easy cleanup.
  • 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).
  • Prepare the Salmon: Pat salmon dry with paper towels. Season with salt and pepper, then brush lightly with olive oil.
  • Add the Glaze: Spoon the peach-bourbon glaze generously over the salmon fillets.
  • Roast: Bake for 12–15 minutes, depending on thickness, until the salmon flakes easily with a fork.
  • Finish: Broil for 1–2 minutes to caramelize the glaze, if desired. Serve with a drizzle of extra glaze and fresh herbs.

Notes

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.