Sweeten up date night dinner with this luscious bourbon peach glazed salmon that will nourish your heart and soul!
With Valentine’s Day around the corner you might be thinking about your heart, as well as, the people you love. February is easily one of my favorite months
I think food is my love language. No surprises there. There’s something special about being to share good food with the people I care most about. If there was an equally important match it would be my love for easy and delicious eats. This recipe satisfies both.
Date Night: Bourbon Peach Glazed Salmon to nourish your heart and soul.How to make peach glazed salmon?
Though it looks elegant, this peach glazed salmon recipe is easy to make and takes just a few minutes to come together. Start with the best fresh salmon you can find. You can also use frozen – just thaw it first.
Make sure it’s sliced into even fillets, so that it broils evenly. You can always ask the person at your seafood counter to do this for you.
Use my homemade peach jam or any good quality peach jam to make the peach glaze. Just be sure to choose one that’s low in added sugars and that has no preservatives.
You can also cook down fresh or frozen peaches with honey and puree it for the glaze. The recipe gets the tiniest hint of smoky heat from ground chipotle pepper that plays so well with the sweet peaches and honey.
Perfect pairings
Serve this salmon with roasted broccoli or asparagus spears or whole green beans for an elegant touch – anything green will do. And let a little of that peach sauce bathe the green beans – you won’t regret it.
I have this down for 2 servings but you will likely have enough leftovers to flake over a salad the next day if you’re anything like me.
Not a fan of salmon?
This Honey Garlic Sablefish with Broccoli is an easy and elegant option for date night. If you haven’t had sablefish before, this is the perfect place to start. And it has a similar savory sweet vibe as this peach salmon.
Make my Mediterranean Style Cod in Parchment for an easy date night dinner.
Though I’m sharing this recipe as a date night dinner idea, it’s part of the Black History Month Virtual Potluck – featuring top food bloggers around the country.
Bourbon Peach Glazed Salmon
Ingredients
- 2 6-ounce salmon fillets, skin removed
- coarse salt and pepper to taste
Bourbon Peach Glaze
- ¼ cup peach jam, homemade preferred
- 2 tbsp honey
- 1 tbsp bourbon
- ¼ tsp garlic powder
- 1/8 tsp chipotle powder
Instructions
- Preheat the broiler to high. Season the salmon with salt and pepper on both sides. Add salmon to a pan sheet pan.
- Whisk the peach jam, honey, bourbon, garlic and chipotle powders until smooth. Brush the glaze upon the fish covering the top and sides.
- Broil the salmon at least 6 inches from the heat element to an internal temperature of 145°F – about 10 minutes depending on the thickness of your fillets. Keep an eye out to make sure the salmon glaze doesn’t burn.
- Serve this peach glazed salmon with sauteed whole green beans for an elegant touch or try roasted broccoli or asparagus.
- Optional: While the salmon is cooking, considering adding any extra peaches to a saucepan and cooking them down over medium heat with a little honey, bourbon, and a pinch of salt. Spoon the cooked peaches over the finished salmon or serve alongside the vegetables.
Jennifer
I always get into a rut when making salmon so I LOVE this recipe! Sounds so refreshing with the peaches! I’ve pinned it for later!
Traci
Marisa, WOW! I’ll be making this beauty for sure! I’m on a salmon kick lately…and this fits right into my vision. Thanks for sharing 🙂
Jessica Fasano Formicola
The glaze sounds amazing! I love salmon and this looks like a winner!
sue | theviewfromgreatisland
This is pretty much my ideal meal ~ all my favorite flavors in one. I love that you used your own homemade peach jam ~ jealous!
Marisa
Yes! Can’t wait to make more jam once peach season rolls around. I only have one jar left!
Jessica Levinson
This salmon looks outstanding! Love that bourbon peach glaze! This would totally make a perfect Valentine’s Day date-night-in dinner!
Marisa
Thank you, Jessica! It’s become one of my favorites and so easy too!
Ben
Excellent. While the salmon was cooking I also broiled asparagus in olive oil salt, pepper and garlic for 7 minutes. It was a big hit with my wife.
Marisa
Oh I’m so happy to hear you two enjoyed it! And the broiler asparagus is a nice addition. Perfect!
Shaina
What can you use in place of bourbon?
Marisa
Hi Shaina! You can use an equal amount of non-alcoholic vanilla extract.
Other options: leave it out or use pineapple juice for a slightly different flavor profile.
Let us know how it goes!
Martha
You say that it’s 2 servings, but in the stats it says serves 4. Surely 12 oz of salmon won’t feed 4. Sounds wonderful!
Martha
Marisa
Thanks Martha! It’s a tasty and easy recipe. And yes. The portion in the recipe is correct. I have adjusted the yield.
Becky Rosen
Thanks for the great recipe! Made it tonight! It was spot on! Didn’t change a thing — except I broiled fresh peaches with the salmon. The bourbon was strong before cooking, but blended in beautifully through the roasting. Used a friend’s homemade peach jam and added honey that was infused with peppers. It was seasonally perfect. I served it over a rice/quinoa pilaf with roasted cauliflower and green beans!
Marisa
So glad you enjoyed the recipe, Becky!
Kim
This recipe did not turn out well as written. I never typically use the broiler to cook raw salmon from start to finish and unfortunately it took a much longer time to cook than the recipe suggests.
In the future, I will continue to cook my salmon on the stovetop and then finish in the oven and I’ll add the glaze to the salmon when it goes into the oven to finish up. The glaze did turn out pretty good.
Marisa
Hi Kim! Thanks for the note. Sorry to hear the recipe didn’t work for you. I regularly broil salmon because I love the flavor.
3 main things can affect the cooking time: the thickness of the filet, proximity to the heat source, and the range itself (that the broiler cooks slower). I have a gas range that I have to literally stand by to make sure the food doesn’t burn! With these things in mind, I hope you’ll give broiling one more shot.
Dorothy Hanrahan
I love this recipe! I didn’t have peach jam so I substituted apricot jam, and reduced the chipotle powder from 1/8 tsp. to a dusting and it still gave plenty of heat. Instead of broiling I pan seared it with bourbon marinated peaches in a cast iron skillet on the stove top, and it came out beautifully. My partner said “this is outstanding” and couldn’t stop eating it! We’ll be making this again in the future!
Elizabeth
Marisa,
I made this tonight. The flavor is great but I struggled with the broil. In the recipe you say “keep an eye out to make sure the salmon glaze doesn’t burn”. What do I do if my glaze is starting to burn but my salmon isn’t cooked? All the glaze that melted off the salmon during cooking burned on the pan.
Heidi
Ridiculously good! I seared it in the cast iron, removed the extra oil, coated it with the delicious sauce and finished at 420 for 10 minutes. Also I used korean gochugaru pepper flakes instead of chipotle, fresh grated garlic and added ginger. Topped it like you with the green onions and a little toasted sesame seeds. Was a hit with the hubby. So grateful to find your delicious recipe!!