Ingredients
Marinade
- ¾ cup (240 g) peach preserves
- ¼ cup (56 g) bourbon
- 2 tablespoons extra virgin olive oil
- 2 teaspoons soy sauce
- 2 teaspoons apple cider vinegar
- 2 teaspoons Dijon coarse ground mustard
- 2 teaspoons garlic, minced
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Salmon
- 4 salmon filets, about 1½ pounds, skins on
- 1 tablespoon extra virgin olive oil
- 2 medium peaches, pitted, thinly sliced
- Parsley, for garnish
Instructions
- Prepare the Marinade: In a medium bowl, combine peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, kosher salt, black pepper, and red pepper flakes. Stir until well mixed. This will yield approximately 1 ½ cups of marinade. Set aside half (about ¾ cup) and refrigerate it for later use.
- Marinate the Salmon: Place the salmon fillets in a resealable plastic bag and pour the remaining half of the marinade over the salmon. Seal the bag tightly and massage gently to coat all fillets evenly. Refrigerate the salmon for at least 30 minutes and up to 1 hour to let the flavors infuse.
- Preheat the Oven: When ready to cook, preheat your oven to 375°F (190°C) to prepare for roasting.
- Sear the Salmon: Heat 1 tablespoon of extra virgin olive oil in a medium oven-safe skillet over medium-high heat. Once hot, place the marinated salmon fillets skin side up carefully into the skillet. Sear for 2 to 3 minutes until the surface is golden brown.
- Flip and Add Peaches: Flip the salmon fillets so the skin side is down. Add the thinly sliced peaches around the filets in the skillet. Cook for another 2 to 3 minutes to allow the peaches to soften slightly and the salmon skin to get a slight crisp.
- Add Reserved Marinade: Remove the skillet from the heat. Pour the reserved peach marinade evenly over the salmon and peaches to add extra flavor before baking.
- Bake the Salmon: Transfer the skillet to the preheated oven and bake for 12 to 15 minutes. Check doneness at 12 minutes; salmon should reach an internal temperature of 145°F (63°C) and be opaque and flaky.
- Serve Immediately: Remove the skillet from the oven. Garnish the salmon and peaches with fresh parsley and serve the dish hot for best flavor and texture.
Notes
- Marinate salmon for no more than 1 hour as the acidic ingredients can start to cure the fish.
- Use fresh peaches when in season for the best flavor, but frozen sliced peaches can be a substitute if needed.
- Ensure the skillet you use is oven-safe to avoid transferring food to another dish.
- You can substitute bourbon with a non-alcoholic whiskey flavor or skip it entirely for a milder marinade.
- Check salmon doneness with a meat thermometer to avoid overcooking and dryness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Marinating, Searing, Roasting
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 salmon filet with peaches
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
