Description
Tender, flaky salmon fillets roasted to perfection and glazed with a deeply flavored bourbon peach sauce made with fresh peaches, brown sugar, soy sauce, Dijon mustard, smoked paprika, and a touch of garlic. A stunning, restaurant-quality dinner that comes together in under 30 minutes with minimal effort and maximum flavor.
Ingredients
For the Salmon:
- 4 salmon fillets, about 6 oz each
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Bourbon Peach Glaze:
- 1 cup peaches, fresh or frozen, diced
- ¼ cup bourbon
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes, optional
For Garnish:
- 2 tablespoons fresh parsley, chopped
- Extra peach slices, optional
- Lemon wedges
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
- Pat the salmon fillets completely dry with paper towels. Brush with olive oil and season evenly on both sides with salt and black pepper. Place skin-side down on the prepared baking sheet and set aside.
- Make the bourbon peach glaze: Combine the diced peaches, bourbon, brown sugar, soy sauce, Dijon mustard, minced garlic, lemon juice, smoked paprika, and red pepper flakes in a small saucepan over medium heat. Stir well and bring to a gentle simmer.
- Cook the glaze for 8–10 minutes, stirring occasionally, until the peaches have softened completely and the sauce has thickened to a glossy, spoonable consistency. Use the back of a spoon or a fork to gently mash some of the peach pieces for a smoother texture while keeping some chunky bits for character.
- Spoon half the bourbon peach glaze generously over the tops of the salmon fillets, reserving the remaining glaze for serving.
- Roast the salmon in the preheated oven for 12–15 minutes until the flesh is opaque, flakes easily with a fork, and the glaze is caramelized and slightly sticky on top.
- Remove from the oven and spoon the reserved glaze over the fillets. Garnish with fresh chopped parsley, extra peach slices if desired, and lemon wedges on the side. Serve immediately.
Notes
- Pat the salmon completely dry before seasoning — removing surface moisture helps the glaze adhere better and promotes better caramelization in the oven.
- Do not skip reserving half the glaze for serving — the fresh drizzle over the roasted salmon right before serving elevates the whole dish significantly.
- Use ripe, sweet peaches for the best flavor — if using frozen, thaw and drain them well before adding to the saucepan to avoid excess liquid in the glaze.
- Prep Time: 10 minutes
- Cook Time: 18 minutes