BOURBON PEACH SALMON
This Bourbon Peach Salmon is a delightful combination of sweet, savory, and smoky flavors. Flaky salmon fillets are pan-seared and then glazed with a luscious bourbon peach sauce. It's an elegant and easy meal perfect for a special occasion or a weeknight treat.
Ingredients
- 2 6-8 ounce salmon fillets, skin on or off
- 1 tablespoon olive oil
- Salt and pepper to taste
Bourbon Peach Sauce:
- 1 ripe peach peeled and diced (about 1 cup)
- ¼ cup bourbon
- 2 tablespoons honey
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon lemon juice
- 1 clove garlic minced
- ¼ teaspoon ground ginger
- Pinch of red pepper flakes optional, for heat
Instructions
- Prepare salmon: Pat the salmon fillets dry with paper towels. Season them with salt and pepper.
- Sear salmon: Heat the olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down (if using skin-on fillets) in the skillet and sear for 3-4 minutes, until the skin is crispy and the salmon is browned. Flip the fillets and sear for another 2-3 minutes, or until cooked through. The internal temperature should reach 145°F (63°C). Remove the salmon from the skillet and set aside.
- Make bourbon peach sauce: In the same skillet, add the diced peach, bourbon, honey, soy sauce (or tamari), lemon juice, minced garlic, ginger, and red pepper flakes (if using). Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and the peaches are softened.
- Glaze salmon: Return the salmon fillets to the skillet and coat them with the bourbon peach sauce.
- Serve: Serve the Bourbon Peach Salmon immediately, spooning the sauce over the salmon.
Notes
- Salmon: Use fresh or frozen salmon fillets. If using frozen salmon, thaw them completely before cooking.
- Peaches: Choose ripe but firm peaches for the sauce. You can also use frozen peaches if fresh peaches are not available.
- Bourbon: You can use your favorite bourbon for this recipe.
- Doneness: Use a meat thermometer to ensure the salmon is cooked to the proper internal temperature.
- Sauce Consistency: If the sauce is too thick, add a little water or chicken broth to thin it out.