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2 servings


0 hours 40 mins


0 hours 10 mins


0 hours 50 mins

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2 Tbsp. Peach preserves  or jam
2 Tbsp. Bourbon
1 Tsp. Olive oil
1 Tsp. Soy sauce
1 Tsp. Apple cider vinegar
1 Tsp. Dijon mustard
1 Garlic clove, finely minced
1 Tsp. Kosher salt
1/4 Tsp. Freshly ground black pepper
1/8 Tsp. Calabrian chili flakes


2 5-6 Oz. Salmon fillets, skin on or off
1 Tsp. Olive oil
Salt and pepper
2 medium peaches, pitted, thinly sliced
Cooking spray
Flaky salt to finish (Maldon is a fav)


1) In a small saucepan, combine the peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. Heat over medium-low heat and stir until the preserves have melted into the sauce. Keep over a very low heat.

2) Pat your salmon filets dry with paper towel. Sprinkle with salt and pepper. Spray a non-stick skillet with cooking spray and place over medium-high heat, add oil. Once the oil is hot, add the salmon fillets, skin side up or bottom of the fillets facing up if using skinless. Cook for about 2 minutes until lightly browned.

3) Gently flip over the salmon fillets so that the skin side is down. Add the sliced peaches to the skillet. Cook for 2-3 more minutes, allowing the peaches to slightly soften and the salmon to cook a little on that side.

4) Pour the warm sauce into the skillet, evenly distributing it over the salmon and peaches. Let heat until bubbling and the salmon is cooked to your liking. About 3-5 minutes.

5) Once cooked, Plate the salmon, peaches and some or all of the sauce on a platter. Sprinkle with a little flaky salt. Serve with your favorite side dishes. Enjoy.

NOTES:  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.

Then, 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.

Do you enjoy salmon? How about peaches?  Be sure to try some of my other favorite salmon and peaches recipes:

Lime, Ginger and Blackberry Salmon Rice Bowl

Crispy Baked Salmon

Honeyed Roasted Garlic Salmon

Cedar Plank Salmon in the Oven

Grilled Peaches with Mascarpone & Balsamic Drizzle

Chicken, Peaches & Cream