Bourbon Peach Roasted Salmon
Tender salmon fillets roasted under a sticky peach-bourbon glaze that bubbles and caramelizes to golden perfection.
Ingredients
Salmon and Seasoning
- 4 salmon fillets (5 ounces each)
- salt to taste
- black pepper to taste
Peach Bourbon Glaze
- 2 Tbsp brown sugar
- 2 Tbsp bourbon
- 1 Tbsp Dijon mustard
- 0.25 tsp crushed red pepper flakes optional
- 1 large peach diced
Instructions
Salmon and Glaze
- 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.
Notes
Dice peaches uniformly into ½-inch cubes for even roasting.
Store leftovers in an airtight container for up to 3 days in the refrigerator.