Ingredients

Scale

4 salmon fillets (about 6 oz each)

1/2 teaspoon salt

1/4 teaspoon black pepper

2 medium fresh peaches, peeled, pitted, and diced

1/4 cup bourbon

2 tablespoons brown sugar (packed)

1 tablespoon low-sodium soy sauce

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon apple cider vinegar

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.

3. In a small saucepan, combine diced peaches, bourbon, brown sugar, soy sauce, garlic, ginger, and apple cider vinegar. Stir.

4. Bring to a gentle simmer over medium heat, stirring occasionally. Simmer for 5-7 minutes until peaches soften and glaze thickens slightly (syrupy consistency). Remove from heat.

5. Place salmon skin-side down (if applicable) on the prepared baking sheet. Spoon about half of the glaze over the fillets. Reserve remaining glaze for serving.

6. Bake for 12-18 minutes, until salmon flakes easily with a fork and internal temperature reaches 145°F (63°C).

7. Let rest for 2-3 minutes. Drizzle with reserved warm glaze before serving.

Notes

For a bourbon-free version, omit bourbon and add 1 tablespoon apple juice or chicken broth.

If using frozen salmon, thaw completely in refrigerator before patting dry.

Glaze can be made up to 3 days ahead and stored in refrigerator; reheat before using.

Fresh peaches are best; if using frozen, thaw first. Canned peaches (drained) can be substituted.

Store leftovers in airtight container in refrigerator for up to 2-3 days.

Reheat gently in oven at 275°F (135°C) covered with foil for 10-15 minutes, or in microwave at 50% power in 30-second intervals.

Author: Charlotte Johnson
Prep Time: 10 minutes
Cook Time: 17 minutes
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten-Free

Nutrition

Serving Size: 1 fillet
Calories: 420
Sugar: 14 g
Sodium: 520 mg
Fat: 22 g
Saturated Fat: 4.5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 36 g
Cholesterol: 85 mg