Ingredients
- Salmon fillets (skin on or off): 4 (6-ounce) fillets
- Peach preserves: 1/4 cup
- Bourbon: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Soy sauce: 1 tablespoon
- Lemon juice: 1 tablespoon
- Olive oil: 1 tablespoon
- Garlic, minced: 2 cloves
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a small bowl, whisk together the peach preserves, bourbon, Dijon mustard, soy sauce, lemon juice, olive oil, and minced garlic.
- Step 3: Place the salmon fillets on the prepared baking sheet.
- Step 4: Brush the bourbon peach glaze generously over the top of each salmon fillet.
- Step 5: Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Notes
- Store leftover salmon in an airtight container in the refrigerator for up to 2 days.
- Gently reheat the salmon in a low-heat oven (275°F/135°C) to prevent it from drying out.
- Serve this roasted salmon with a side of quinoa or wild rice to soak up the delicious glaze.
- For a richer flavor, let the salmon marinate in the bourbon peach glaze for at least 30 minutes before roasting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American