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Bourbon Peach Salmon

Bourbon peach salmon with a glossy caramelized glaze—peach puree simmered with bourbon, honey, and soy for a thick sheen. Perfectly seared salmon fillets are lacquered in glaze, then finished in a hot oven for tender, cooked-through flavor.
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Prep Time 15 minutes
Cook Time 18 minutes
marinating 30 minutes
Total Time 1 hour 3 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets (skin on, 6 oz each) Use skin-on fillets for the best sear and edge texture.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 1 tbsp olive oil For searing.
Bourbon Peach Glaze
  • 2 peaches, ripe Peeled and pureed.
  • 3 tbsp bourbon For the caramelized glaze.
  • 2 tbsp honey Balances sweetness and depth.
  • 1 tbsp soy sauce Adds savory umami.
  • 1 tbsp brown sugar Helps gloss and caramelization.
  • 2 clove garlic Minced.
  • 0.5 tsp ginger Grated.

Equipment

  • 1 cast iron skillet
  • 1 saucepan

Method
 

Make the bourbon peach glaze
  1. Combine peach puree, bourbon, honey, soy sauce, brown sugar, garlic, and ginger in a saucepan over medium heat, stirring until fully blended and glossy-looking. Simmer for 5-8 minutes, until thick enough to lightly coat a spoon, and then remove from heat.
Marinate the salmon
  1. Season the salmon fillets with salt and pepper, then place them in a bowl or dish and pour on half the glaze so the surface is covered. Refrigerate for 30 minutes so the glaze starts to cling to the fish.
Sear and bake
  1. Heat the olive oil in an oven-safe skillet over medium-high heat until shimmering, indicating it’s hot enough for searing. Lay the salmon in skin-side up and sear for 3-4 minutes until the skin is golden.
  2. Flip the salmon and immediately cook briefly, then brush generously with the remaining glaze so the surface lacquer shines as it hits the pan.
  3. Transfer the skillet to a 400°F oven and bake for 8-10 minutes until the salmon is cooked through and the glaze looks caramelized and darker at the edges.
Serve
  1. Plate the salmon and drizzle extra warm bourbon peach glaze over the top, letting it run slightly into the golden edges for a glossy finish.

Notes

Pro tip: Thicken the glaze to a spoon-coating consistency so it turns glossy instead of watery, and keep the remaining glaze warm while the salmon bakes. Refrigerate leftovers in a sealed container for up to 3 days; freeze salmon and glaze separately for up to 2 months. For a lower-sugar option, replace honey and brown sugar with an equal amount of a brown-sugar-style sugar substitute formulated for baking.