Succulent Bourbon Peach Roasted Salmon

Bourbon Peach Roasted Salmon came together during a weekend in Charleston that was supposed to be sunshine and seafood boils but ended up being all porch rain and cooking indoors.

Our group of old college friends met up at a small Airbnb near the harbor, each of us bringing a few ingredients and plenty of stories. Madi had picked up ripe peaches and fresh herbs from the market, while Theo brought bourbon that had apparently traveled through three states in the back of his car.

The kitchen barely fit three people, but we made it work. With local salmon filets and a jar of peach preserves, we threw together a marinade that smelled like summer and seared everything in the only skillet we could find. The rain outside made the sizzle feel even louder. Peaches softened, bourbon bubbled down into a sticky glaze, and the salmon crisped beautifully every forkful quieted the room in a way that only good food can.

Since then, this recipe has made a few more appearances sometimes with guests, sometimes just for me. Bourbon Peach Roasted Salmon doesn’t ask for much, but it delivers every time: richness, brightness, and just enough sweetness to make you linger at the table a little longer.

Short Description

Bourbon Peach Roasted Salmon is a tender, sweet-savory dish with salmon glazed in peach-bourbon sauce, seared golden, then roasted with fresh peaches for rich flavor.

Key Ingredients

Marinade

• ¾ cup peach preserves
• ¼ cup bourbon
• 2 tablespoons extra virgin olive oil
• 2 teaspoons soy sauce
• 2 teaspoons apple cider vinegar
• 2 teaspoons Dijon coarse ground mustard
• 2 teaspoons garlic, minced
• 1½ teaspoons kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes

Salmon

• 4 salmon filets (about 1½ pounds), skin on
• 1 tablespoon extra virgin olive oil
• 2 medium peaches, pitted and thinly sliced
• Fresh parsley, chopped (for garnish)

Tools Needed

• Medium mixing bowl
• Resealable plastic bag
• Oven-safe skillet (cast iron preferred)
• Tongs or fish spatula
• Measuring cups and spoons
• Oven

Cooking Instructions

Step 1: Make the Marinade
In a medium bowl, whisk together peach preserves, bourbon, olive oil, soy sauce, vinegar, mustard, garlic, salt, pepper, and red pepper flakes. You’ll get about 1½ cups. Set aside ¾ cup in the fridge for later.

Step 2: Marinate the Salmon
Add salmon filets to a resealable plastic bag. Pour in the remaining ¾ cup of marinade, seal the bag, and gently massage to coat. Refrigerate for 30 minutes to 1 hour.

Step 3: Preheat and Sear
Preheat your oven to 375°F. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Remove salmon from the marinade and place skin-side up into the hot skillet. Sear for 2–3 minutes until golden.

Step 4: Add Peaches and Flip
Carefully flip the salmon so it’s skin-side down. Add peach slices to the skillet and cook for another 2–3 minutes to soften the fruit and crisp the salmon skin.

Step 5: Glaze and Roast
Remove skillet from heat. Pour the reserved marinade evenly over the salmon and peaches. Transfer the skillet to the oven and bake for 12–15 minutes, checking at 12. Salmon is done when it reaches 145°F internally.

Step 6: Garnish and Serve
Once cooked, remove from the oven and spoon the caramelized peaches and glaze over the salmon. Top with fresh parsley and serve immediately.

Why You’ll Love This Recipe

Layers of flavor from sweet, spicy, and savory marinade

Elegant enough for entertaining, easy enough for weeknights

High in omega-3s and naturally gluten-free

Versatile works with other stone fruits too

No fancy equipment required

Mistakes to Avoid & Solutions

Using overripe peaches
They’ll turn mushy and lose texture during roasting.
Solution: Choose slightly firm peaches that soften as they cook.

Not patting salmon dry before searing
Too much moisture prevents browning.
Solution: Gently blot salmon with a paper towel before placing it in the skillet.

Skipping the reserved marinade
You’ll miss out on that final glossy glaze.
Solution: Always divide the marinade and refrigerate half for roasting.

Crowding the skillet
The salmon won’t sear properly if the pieces are too close.
Solution: Cook in batches or use a larger pan if needed.

Overcooking the salmon
It can quickly dry out past 145°F.
Solution: Use a thermometer and check at 12 minutes.

Serving and Pairing Suggestions

Serve over coconut rice or herbed couscous

Pair with grilled asparagus, arugula salad, or roasted sweet potatoes

Add a chilled white wine: Sauvignon Blanc or peachy Rosé

Garnish with toasted almonds or goat cheese crumbles for added texture

Great as part of a brunch spread with crusty bread

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat gently in the oven at 300°F for 8–10 minutes, or until warmed through

Avoid microwaving to preserve texture and prevent fishy smell

Can be flaked cold into salads or grain bowls

FAQs

1. Can I make Bourbon Peach Roasted Salmon ahead of time?
Yes, you can marinate the salmon up to 12 hours in advance. Roast just before serving for best texture.

2. What if I don’t have bourbon?
You can substitute with whiskey or omit the alcohol and add a splash of apple juice for depth.

3. Can I use frozen salmon?
Absolutely, just thaw completely and pat dry before marinating.

4. Is it okay to grill instead of roast?
Yes! Sear the salmon skin-side down on the grill and finish over indirect heat while basting with marinade.

5. What’s a good substitute for peach preserves?
Apricot or mango preserves work well, though they’ll slightly shift the flavor profile.

Tips & Tricks

Let the salmon come to room temperature for 10–15 minutes before cooking

A fish spatula helps prevent the delicate fillets from breaking

Stir the marinade before reserving to ensure the garlic and mustard are evenly distributed

If your peaches aren’t sweet enough, add 1 teaspoon honey to the marinade

Keep a kitchen thermometer handy for perfectly cooked salmon every time

Recipe Variations

1. Maple Glazed Salmon with Plums
Swap peach preserves for maple syrup and bourbon for apple cider vinegar. Use sliced plums in place of peaches. Follow the same steps and roast as directed.

2. Spicy Mango Bourbon Salmon
Replace peach preserves with mango chutney and add ½ teaspoon smoked paprika to the marinade. Garnish with chopped cilantro instead of parsley.

3. Sheet Pan Bourbon Peach Salmon
Instead of skillet, use a parchment-lined baking sheet. Arrange marinated salmon and peach slices on the pan. Pour marinade over and roast directly at 400°F for 15–17 minutes.

4. Grilled Bourbon Peach Salmon Tacos
Grill salmon and peaches, flake the fish, and serve in corn tortillas with avocado, pickled onions, and lime crema.

Final Thoughts

That rainy afternoon in Charleston didn’t come with a plan, but it brought something better a moment worth repeating. Bourbon Peach Roasted Salmon turned out to be more than a meal. With just one skillet, a few good ingredients, and a kitchen full of friends, it gave us something golden and unexpected.

This dish now lives quietly in my dinner rotation. Sometimes with a glass of wine, sometimes with a playlist humming in the background. The sweet bourbon glaze, the way the peaches soften just enough, the crisp edges of the salmon it all works in harmony without asking for perfection.

It doesn’t take much to make again. The ingredients are simple, but the effect tends to linger. Bourbon Peach Roasted Salmon has a way of anchoring people to the moment, of turning ordinary nights into something worth remembering. Maybe that’s why I keep coming back to it.