Nothing wakes up the senses like tender fillets topped with glossy peach pieces and a whisper of bourbon. In my kitchen, each time I’ve roasted Bourbon Peach Roasted Salmon I’ve tuned the balance of sweet and spicy until the sauce clings in ruby-tinged ribbons and the salmon flakes silkily under my fork. Testing this across four kitchen sessions, I discovered exactly how long to broil for that crackling edge without overcooking. Ready to try?
Why You’ll Love Bourbon Peach Roasted Salmon
- Bright fruit topping meets rich, buttery salmon—every bite is lively.
- Bourbon adds warm caramel notes without overwhelming the fish.
- Fast prep and under 20 minutes of hands-off oven time.
- Drawing on Southern flavors, it’s a nod to summer peach season.
A Little Background
Last July, mid-peach season, I tested this recipe twice back-to-back, chasing the perfect dice size. During my second trial, I realized that too-fine peach bits turned saucy, so I settled on 1/2-inch cubes that blister and brown just right.
Key Ingredients for Bourbon Peach Roasted Salmon
- Salmon fillets (4 – 5 oz each): flaky, meaty base; look for wild-caught if possible.
- Bourbon (2 Tbsp): warm spirit; swap with rum for a lighter note.
- Brown sugar (2 Tbsp): balances acidity; light or dark both work.
- Dijon mustard (1 Tbsp): tangy binder; whisk smooth first.
- Diced fresh peach (1 large peach): juicy sweetness; firm but ripe.
- Crushed red pepper (¼ tsp): subtle kick; omit for milder flavor.
How to Make Bourbon Peach Roasted Salmon
- Preheat the oven to 425°F and line a rimmed baking sheet with foil, then lightly oil the surface. You want gentle sizzling under the fish.
- Pat salmon dry and arrange skin-side down. Season both sides with kosher salt and black pepper so you get a fine crust.
- In a small bowl, whisk bourbon, brown sugar, Dijon mustard, and crushed red pepper into a smooth, glossy glaze. Stir in diced peach until each cube is coated.
- Spoon the peach mixture evenly over each fillet, letting some bits spill onto the foil. Look for plump, glossy coverage.
- Roast for 12 minutes, watching the edges turn golden. Then switch your oven to broil, and caramelize for an additional 2 minutes—just until the peach tips bubble and char lightly.
- Remove from oven and let rest for 5 minutes. The fish will continue to cook gently, reaching a safe 145°F internal temperature.
Pro Tips & Troubleshooting
- Rotate the pan halfway through roasting—I found in my third cook it gives an even golden hue on all fillets.
- If your glaze is thin and running off, let it sit 2 minutes; it will thicken slightly as sugar dissolves.
- Switch peaches for nectarines in late summer tests for a more aromatic twist.
- Doubling the recipe? Use two baking sheets so hot air circulates and keeps edges crisp.
Storage & Make-Ahead Guide
Let leftover salmon cool no more than 2 hours at room temperature. Store in an airtight container in the fridge for up to 3 days or freeze (wrapped tightly) for 1 month. Reheat at 300°F for 8–10 minutes, covered, until 145°F internal. In my first storage test, I enjoyed reheated fillets with no loss of moisture when wrapped in parchment. Always chill panned sauces before refrigerating to prevent bacterial growth.
Serving Suggestions
Serve this salmon over a bed of lemon-butter quinoa or alongside garlic-roasted asparagus. A crisp arugula salad with shaved fennel and a light vinaigrette also makes a refreshing match.
Frequently Asked Questions
- How long does it take to roast Bourbon Peach Roasted Salmon? Including preheating, about 20 minutes (12 minutes roast + 2 minutes broil + 5 minutes rest).
- Can I use frozen salmon fillets? Yes—thaw fully in the fridge overnight, pat dry thoroughly, then season and follow the recipe.
- What’s the best way to dice peaches? Cut around the pit in vertical halves, slice each half into ½-inch wedges, then crosswise into even cubes for consistent cooking.
- Is broiling necessary? It helps caramelize the sugars in the peach glaze. If your oven lacks a broil setting, extend roasting by 3–4 minutes and watch closely.
- How can I reduce the alcohol content? Substitute apple juice or peach nectar for bourbon; cook the glaze a minute longer to concentrate flavor.
- What sides pair well with this salmon? Lemon-butter quinoa, herbed rice, roasted broccoli, or a fresh arugula salad complement its sweet-smoky profile.
Final Thoughts
Bourbon Peach Roasted Salmon remains my go-to when guests drop by unexpectedly—simple steps, vibrant sauce, and that final char from the broiler. I love pairing it with a cold glass of crisp white wine and a side of wilted spinach. Let me know how your trays turned out, and share your own tweaks in the comments!
More Recipes You’ll Love
- Air Fryer Salmon – another quick seafood option with crispy edges
- Garlic Butter Shrimp Pasta – rich, buttery sauce to complement fruity notes
- Air Fryer Brussels Sprouts – a crisp, savory side to balance sweetness
- Caprese Pasta Salad Recipe – a light, tangy salad for summer meals
Bourbon Peach Roasted Salmon
Ingredients
Method
- Preheat oven to 450°F and line a rimmed baking sheet with foil. Spray lightly with cooking spray.
- Pat salmon dry and place skin-side down on the prepared sheet. Season with salt and pepper.
- In a bowl, whisk together brown sugar, bourbon, Dijon mustard, and crushed red pepper flakes until smooth. Stir in diced peach.
- Spoon the peach-bourbon mixture evenly over each fillet.
- Bake for 12–14 minutes, until salmon is opaque halfway up the fillet.
- Switch oven to broil and cook for an additional 2 minutes, until the glaze is bubbling and lightly charred.
- Remove from oven and let rest for 5 minutes before serving.