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Bourbon Peach Roasted Salmon

Bourbon peach roasted salmon is oven-roasted with a glossy glaze of fresh peach, peach preserves, and bourbon. The salmon finishes tender and flaky, with a sweet-savory coating that thickens as it roasts.
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Prep Time 10 minutes
Cook Time 22 minutes
Resting 3 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the bourbon-peach glaze
  • 1 peach medium, ripe, pitted and finely diced
  • 0.5 cup peach preserves
  • 2 tbsp bourbon
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard
  • 1 cloves garlic small, minced
  • 1 tsp lemon juice
For the salmon
  • 1.5 lb salmon fillet skin-on, about 1 inch thick
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

Make the bourbon-peach glaze
  1. Combine the peach, preserves, bourbon, soy sauce, Dijon, garlic, and lemon juice in a small saucepan.
  2. Bring the mixture to a simmer over medium heat, stirring often.
  3. Reduce the heat to medium-low and simmer for 5 to 7 minutes, stirring occasionally, until the peach softens and the glaze thickens slightly.
  4. Remove the glaze from the heat.
Roast the salmon
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Pat the salmon dry and place it skin side down on the prepared baking sheet.
  4. Season the salmon with the salt and pepper.
  5. Roast for 7 minutes.
  6. Spoon the glaze evenly over the salmon.
  7. Return the salmon to the oven for 5 to 8 minutes, until the thickest part reaches 145°F and flakes easily with a fork.
  8. Rest the salmon for 3 minutes before serving.

Notes

For the most tender salmon, check the thickest part with an instant-read thermometer and remove it once it reaches 145°F. Refrigerate leftovers for up to 3 days; freezing is suitable, though the texture may soften. Use gluten-free tamari in place of soy sauce if needed.