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My salmon with bourbon and peaches is a family favorite. The sauce is rich and thick, sweet and just a little spicy. You know the drill, if you have kids or adults that don’t like spice, just eliminate the chili flakes. Like heat? Add more.

Salmon and peaches really go together well and most of us have already had peaches and bourbon in desserts and drinks (I’m thinking poached peaches in bourbon, peach cobblers and peach old fashioned bourbon cocktails) so pulling it all together in this recipe was a nobrainer for me. I’ve seen this salmon peaches combo roasted and baked and every time I try it, the salmon is overcooked and it just seems to add extra unneeded steps. By preparing this whole thing on the stove top, I’ve speeded up the process and have kept that salmon super moist.

To get started, you’ll need to purchase your salmon. I buy my salmon fillets already cut with the skin removed. You can absolutely leave the skin on. However, in this dish with the sauce, that skin isn’t going to be crispy so you probably won’t eat it. It can act like a natural barrier to overcooking the fish, but this dish is fast so the skin isn’t needed. That is your call.

Pat the fish dry with paper towels and sprinkle liberally with salt and pepper on both sides.

Making the sauce couldn’t be easier. Simply add all the ingredients to a small saucepan and heat over a low heat. Stir so the preserves melt into the sauce. Keep warm until ready to add to the salmon in the skillet. The recipe calls for bourbon and there are many great brands on the market. I use Jim Beam but Knob Creek and Maker’s Mark are also good and all are easy to find.

NOTE: I used fresh peaches in this dish (the last of the season, I might add) but frozen would work. Just thaw them first so there isn’t excess water in your dish. You could also use nectarines in this recipe or apricots.

No peach preserves in the house? Use apricot, or pineapple jam or preserves. They will all work to give a sweet glaze to the fish. I just liked using peaches with peach preserves…I’m a purist!!! LOL But trust me, they all work.

They, just heat a small amount of oil in a non-stick skillet. I also like to spray the skillet with cooking spray to make sure nothing sticks. Once hot, add the fish, top side down, and cook for two minutes.

Gently flip the fish over and add the peaches to the skillet. Spread them around the pan. Let the fish cook about 1-2 minutes. The salmon with peaches will not be done yet.

Add the warm sauce over the fruit and fish. Let it come to a bubble and spoon over the fish and toss the peaches so they are coated in the sauce. Let cook another 3-5 minutes until cooked to your liking.

Serve the salmon peaches and sauce on a platter. Serve with your favorite sides. You might want to try my healthy coleslaw, or roasted asparagus with this.