Bourbon Peach Salmon (Print-Friendly Version)
Seared salmon fillets in a rich bourbon peach glaze for a quick, flavorful weeknight dinner.
# What You Need:
→ For the Salmon
01 -
4 salmon fillets (6 oz each)
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
2 tablespoons olive oil
→ For the Peach Sauce
05 -
2 ripe peaches, thinly sliced
06 -
1/2 cup bourbon
07 -
1/4 cup brown sugar
08 -
1/4 cup soy sauce
09 -
2 tablespoons Dijon mustard
10 -
2 cloves garlic, minced
11 -
1 tablespoon fresh ginger, grated
12 -
1 tablespoon apple cider vinegar
→ For Garnish
13 -
2 tablespoons fresh parsley, chopped
# How to Make It:
01 -
Season the salmon fillets on both sides with salt and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and sear for 4–5 minutes per side until golden and cooked through. Transfer to a plate.
03 -
In the same skillet, add sliced peaches and sauté for 2 minutes until they begin to soften.
04 -
In a bowl, whisk together bourbon, brown sugar, soy sauce, Dijon mustard, minced garlic, grated ginger, and apple cider vinegar until smooth.
05 -
Pour the sauce mixture into the skillet with peaches and simmer for 3–4 minutes until slightly thickened.
06 -
Return the salmon fillets to the skillet. Spoon the sauce and peaches over them and cook for 2–3 minutes to heat through.
07 -
Remove from heat and sprinkle with chopped parsley. Serve immediately.
# Important Notes:
01 -
Use canned or frozen peaches if fresh ones are not available; drain or thaw properly before using.
02 -
Whiskey or non-alcoholic bourbon flavoring can be used as a substitute for bourbon.
03 -
Tamari or coconut aminos are suitable gluten-free alternatives to soy sauce.
04 -
Allowing the salmon to rest for a minute after cooking helps retain moisture.