Bourbon Peach Roasted Salmon
Prep Time: 15 Minutes
Cook Time: 12 Minutes
Marinating Time: 30 Minutes
Total Time: 57 Minutes
Ingredients
Marinade
¾ cup (240 g) peach preserves
¼ cup (56 g) bourbon
2 tbsp extra virgin olive oil
2 tsp soy sauce
2 tsp apple cider vinegar
2 tsp Dijon coarse ground mustard
2 tsp garlic, minced
1 ½ tsp kosher salt
½ tsp black pepper
¼ tsp red pepper flakes
Salmon
4 salmon filets, about 1½ pounds, skins on
1 tbsp extra virgin olive oil
2 medium peaches, pitted, thinly sliced
parsley, for garnish
Instructions
Combine peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes in a medium bowl. This will yield approximately 1 ½ cups of marinade. Set aside half of the mixture (about ¾ cup) and refrigerate it for later use.
Place the salmon fillets in a resealable plastic bag and pour in the remaining half of the marinade. Seal the bag and mix it well to coat the salmon. Place the bag in the refrigerator and let the salmon marinate for at least 30 minutes, up to 1 hour.
When ready, preheat the oven to 375°F.
To a medium, oven-safe skillet over medium-high heat, add oil. Once the oil is hot, carefully place the marinated salmon fillets in the skillet, skin side up. Cook for about 2-3 minutes or until seared and golden brown.
Flip over the salmon fillets so that the skin side is down. Add the sliced peaches to the skillet. Cook for 2-3 more minutes, allowing the peaches to soften slightly and the salmon skin to sear slightly.
Pour the reserved peach marinade into the skillet, evenly distributing it over the salmon and peaches.
Transfer the skillet to the preheated oven and bake for 12-15 more minutes (checking at 12), or until the salmon is cooked. The internal temperature of fully cooked salmon should reach 145°F.
Once cooked, remove the skillet from the oven and serve the roasted peach and salmon dish immediately.
