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Bourbon Peach Roasted Salmon

Bourbon peach roasted salmon with a smoky bourbon-and-peach glaze caramelized over tender fillets. The caramelized peach slices rest alongside while thyme finishes the glossy, amber coating.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Southern American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Salmon fillets
  • 4 Salmon fillets 6 oz each
Peaches
  • 2 Peaches pitted and sliced
Bourbon
  • 3 tbsp Bourbon
Honey
  • 2 tbsp Honey
Brown sugar
  • 1 tbsp Brown sugar
Dijon mustard
  • 1 tbsp Dijon mustard
Garlic
  • 2 clove Garlic minced
Butter
  • 1 tbsp Butter
Salt, pepper, and fresh thyme
  • 1 Salt to taste
  • 1 Pepper to taste
  • 1 Fresh thyme to taste

Equipment

  • 1 cast iron skillet

Method
 

Caramelize peaches and build the bourbon glaze
  1. Preheat the oven to 400°F. Keep an oven-safe skillet ready so you can go from stovetop to roasting without delay.
  2. Melt the butter in the oven-safe skillet over medium heat and cook the peach slices 2–3 minutes per side until caramelized, then remove and set aside. Look for browned edges and a glossy, amber color.
  3. Add the garlic to the pan and cook for 30 seconds. Stir until fragrant but not browned.
  4. Carefully add the bourbon to the skillet and simmer for 1 minute. You should see bubbling and steam as the alcohol cooks off.
  5. Stir in the honey, brown sugar, and Dijon mustard and simmer until slightly syrupy. The glaze should coat a spoon lightly.
Roast the salmon
  1. Season the salmon fillets with salt and pepper. Use even coverage so each bite tastes seasoned.
  2. Nestle the salmon into the pan and spoon the glaze over each fillet, then top with the caramelized peaches. Make sure the tops look glossy and well coated.
  3. Transfer the skillet to the oven and roast for 15–18 minutes until cooked through, then garnish with fresh thyme. The salmon should flake and appear opaque, with the glaze caramelized over the top.

Notes

For best caramelization, cook the peaches until you see distinct browned edges before removing them, then let the glaze simmer just until lightly syrupy (it will thicken as it roasts). Store leftovers covered in the refrigerator for up to 3 days; rewarm gently in a 325°F oven until just heated through. Freezing is not recommended because the peach topping can soften. For a lower-sugar option, use a sugar-reduced honey or add an extra pinch of Dijon for balance without increasing sweetness.