Bourbon Peach Glazed Salmon

Flaky salmon cooked in a skillet and finished with a rich, smoky, and thick bourbon-peach glaze with caramelized peach slices.

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Prep Time 15

Cook Time 20

Glaze Reduction Time 10

Total Time 35

Servings: 4 fillets

Course: Main Dish

Cuisine: Fusion, Southern

Calories: 460

Ingredients Equipment Method Notes

Ingredients

For the Salmon

4 fillets (6 oz each) salmon
1 tbsp olive oil

For the Bourbon Peach Glaze

2 tbsp unsalted butter
2 medium ripe, but firm peaches pitted and sliced
0.25 cup finely chopped red onion or shallots
2 cloves garlic minced
0.25 cup bourbon alcohol cooks off during reduction
0.25 cup brown sugar packed
0.25 cup broth chicken or vegetable
2 tbsp apple cider vinegar
1 tsp Worcestershire sauce
1 tbsp fresh parsley chopped, for garnish

Equipment

Large oven-safe skillet (cast iron recommended)

Method

Preheat oven to 375°F (190°C). Season salmon with salt and pepper. Sear salmon in hot olive oil for 3–4 minutes until golden on skin-side (if applicable). Remove and set aside.
Add butter, peaches, and onion/shallots to the skillet. Sauté 2–3 minutes. Add garlic and sauté 30 seconds.
Pour in bourbon. Allow to bubble vigorously for 2 minutes to cook off alcohol. Stir in brown sugar, broth, vinegar, and Worcestershire sauce.
Simmer sauce 8–10 minutes, stirring occasionally, until sauce reduces, becoming thick, syrupy, viscous, and gooey.
Return salmon to the skillet among the peaches, coating with the thick sauce. Spoon extra glaze over the fish.
Bake 6–8 minutes until salmon flakes easily (internal temp 145°F (63°C)) and the glaze is caramelized.
Garnish with fresh parsley and serve immediately, spooning extra thick sauce over the top.

Notes

Use firm, ripe peaches so they don't break down during cooking. The bourbon cooks off during reduction, leaving behind deep flavor. The glaze should finish thick and sticky so it clings to the salmon.