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.
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.
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
Cedar Plank Salmon in the Oven
Salmon with Bourbon and Peaches
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Sauce
- 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
Salmon
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
