Bourbon Peach Roasted Salmon
Hello, friends! I’m back! I was super fortunate to travel a ton this summer. From the Cotswolds to Edinburgh; from Sebastopol, California, to Idaho’s Middle Fork of the Salmon River. From Bozeman, my home away from home, to our little remote cabin in the woods. And I’m currently coming at you, albeit a bit late in the day, from Salt Lake City, Utah, where I have been trying to get my sister to sit still after foot surgery.
Lots of family time, several significant new friendships, and more consecutive hours camping, hiking, and rafting in the natural world than I’ve spent in a lifetime. There’s more I want to explore and share about connecting with nature, but I fear getting too woo-woo here off the bat. Let’s just say that there is something wonderful about wiping dirt from your face at the end of a day spent outdoors.
All this travel meant much less time in the kitchen, so I haven’t built the arsenal of recipes I rely on when stumped. This means you may have to bear with me at times, because I won’t share a subpar recipe just to fill space. I’ve also been encouraged by friends to share some of the off-the-cuff/no recipe dishes that I tend to throw together when cooking for one or two. So keep an eye out for those.
But for now, I have the perfect recipe to celebrate the end of summer which is Bourbon Peach Roasted Salmon from the blog, I Am Homesteader (how apropos!). I made this dish while staying with my parents in Montana and we all loved it. Served alongside a lemon orzo and bright salad, it was the headliner in a delicious summer meal. Enjoy!
Bourbon Peach Roasted Salmon
Ingredients
Marinade
- 3/4 c peach preserves
- 1/4 c bourbon
- 2 Tbls olive oil
- 2 tsp soy sauce
- 2 tsp apple cider vinegar
- 2 tsp Dijon coarse ground mustard
- 2 tsp garlic minced
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Salmon
- 4 salmon filets
- 1 Tbls olive oil
- 2 med peaches pitted, thinly sliced
- parsley optional garnish
Instructions
- In a medium bowl, combine peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. This will yield approximately 1 ½ cups of marinade. Set aside half of the mixture (about ¾ cup) 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 (if using salmon with skin). 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 slightly soften and the salmon skin to sear slightly (if salmon has skin).
- Remove skillet from heat. 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 minutes), or until the salmon is cooked through. The internal temperature of fully cooked salmon should reach 145°F. Feel free to broil for the last two minutes.
- Once cooked, remove the skillet from the oven and serve the roasted peach and salmon dish immediately.
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