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Ingredients
Scale
- ¾ cup (240 g) peach preserves
- ¼ cup (56 g) bourbon
- 2 tablespoons extra virgin olive oil
- 2 teaspoons soy sauce
- 2 teaspoons apple cider vinegar
- 2 teaspoons Dijon coarse ground mustard
- 2 teaspoons garlic, minced
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 4 salmon fillets, about 1½ pounds, skins on
- 1 tablespoon extra virgin olive oil
- 2 medium peaches, pitted, thinly sliced
- Parsley, for garnish
Instructions
- Whisk together marinade ingredients in a bowl.
- Reserve half the marinade for later use.
- Place salmon in a plastic bag and add remaining marinade. Refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C).
- Sear salmon in a skillet on medium-high heat for 2-3 minutes.
- Flip salmon, add peaches, and cook for another 2-3 minutes.
- Pour reserved marinade over salmon and peaches.
- Bake in the oven for 12-15 minutes until cooked through.
Notes
Use skin-on salmon for added flavor and moisture.
Make sure to marinate for at least 30 minutes for optimal flavor.
Check the internal temperature to ensure perfect cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 17
- Sodium: 600
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 34
- Cholesterol: 90