Peach Bourbon Salmon (Print Version)
# Ingredients:
→ Flavor Mix
01 -
2 teaspoons coarse mustard (Dijon)
02 -
¾ cup of peach jam
03 -
¼ teaspoon chili flakes
04 -
½ teaspoon ground black pepper
05 -
1½ teaspoons kosher-style salt
06 -
¼ cup bourbon whiskey
07 -
2 teaspoons garlic, finely chopped
08 -
2 tablespoons pure olive oil
09 -
2 teaspoons low-sodium soy sauce
10 -
2 teaspoons tangy apple cider vinegar
→ Main Items
11 -
1 tablespoon smooth olive oil
12 -
4 skin-on salmon pieces, around 1½ pounds total
13 -
Parsley, freshly chopped, as a garnish
14 -
2 peaches, thinly sliced with pits removed
# Instructions:
01 -
Stir together peach jam, bourbon, olive oil, soy sauce, vinegar, mustard, garlic, salt, black pepper, and chili flakes in a bowl. Take about ¾ cup out of this and chill it in the fridge for later.
02 -
Pour half the marinade into a sealable plastic bag, add salmon pieces, seal it tight, and massage the mix to make sure fish is coated. Chill in the fridge between 30 and 60 minutes.
03 -
Turn the oven on to 375°F. Warm some olive oil in a medium skillet that's oven-safe, using medium-high heat.
04 -
Starting with the skin side up, lay each salmon fillet carefully in the hot skillet. Sear for 2-3 minutes until the top looks golden and crispy.
05 -
Flip each salmon piece so the skin faces down, then scatter the sliced peaches in the pan. Cook another 2-3 minutes so the peaches soften and skin crisps slightly.
06 -
Take the skillet off the stove and pour the chilled marinade you saved over both the salmon and peaches so they're well coated.
07 -
Pop the skillet into the hot oven and bake for 12-15 minutes, checking at 12. Salmon should reach 145°F inside.
08 -
Bring the skillet out of the oven and serve the dish right away so it's still nice and hot.
# Notes:
01 -
Sweet peaches and smooth bourbon create a unique, flavorful spin on cooked salmon.
02 -
As the salmon cooks, the glaze thickens and gets beautifully caramelized.