Description
An elegant roast combining sweet peaches and warm caramelized bourbon with tender salmon, perfect for a special dinner.
Ingredients
Scale
- 4 salmon fillets (6–7 oz each), skin-on, patted dry
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 ripe peaches, pitted and sliced into wedges
- 2 tbsp unsalted butter, room temperature
- 2 tbsp dark brown sugar, lightly packed
- 2 tbsp bourbon
- 1 tsp Dijon mustard
- 1 small shallot, finely minced
- 1 small garlic clove, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh thyme leaves, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- Pinch of red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C). Season salmon all over with salt and pepper.
- Heat an ovenproof skillet over medium-high heat and add olive oil until it shimmers.
- Sear salmon skin-side down for 2–3 minutes until the skin crisps.
- Transfer the skillet briefly to the oven for 4–6 minutes until the flesh is just opaque.
- Remove salmon to a warm plate.
- Melt the butter in a clean skillet over medium heat, then add shallot and garlic.
- Add the peach slices and brown sugar, sautéing until peaches begin to caramelize.
- Off the heat, carefully add the bourbon and return to medium.
- Stir in Dijon, lemon juice, and zest, simmering until the sauce thickens.
- Return salmon to the skillet, spooning warm peach-bourbon glaze over each fillet.
- Finish with chopped thyme and parsley before serving.
Notes
Use slightly underripe peaches for a better glaze. Pat salmon dry for crispy skin.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 12g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg