This easy recipe for Peach Bourbon Glazed Salmon was almost like eating healthy (because, duh…salmon) but with a naughty twist (because, duh…bourbon) 😉
It can be cooked in the oven or in the air fryer.
This peach bourbon glaze would be amazing on just about anything!
We had juuuuust enough peach bourbon leftover from making Peach Bourbon Pork Tenderloin (mostly from us drinking it and not so much for the pork).
I had the feeling it would be amazing on salmon and boy, was I right….SOOOOO good!
How to Make Peach Bourbon Glazed Salmon
Start with making the peach bourbon glaze.
To a saucepan, add 3/4 cup peach jelly, 1/2 cup peach bourbon, and 2 Tablespoons each balsamic vinegar, soy sauce, and honey.
Then add minced garlic, kosher salt, pepper, and crushed red pepper flakes.
Bring to a boil and reduce the heat to simmer for about 15 minutes.
It will thicken more as it comes to room temperature.
We have four gorgeous salmon fillets, they are about 4 to 5 ounces each.
Set half of the peach glaze aside for dipping, and the other half brush on the salmon.
Save some to brush a few times as they cook too!
Place the salmon on a lined baking sheet.
They will cook in a 400 degree oven for 15 minutes.
Or in the air fryer at 400 degrees for 10 to 12 minutes!
If you want to achieve the caramelized glaze, turn the broiler on high during the last 2 to 3 minutes of cooking.
Serve Peach Bourbon Glazed Salmon with the extra sauce on the side to dip 🙂
If you like Peach Bourbon Glazed Salmon, you might also like these recipes…
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Peach Bourbon Glazed Salmon
Peach Bourbon Glazed Salmon has a sweet glaze made with peach jelly AND peach bourbon, a very flavorful salmon dish that you will love!
- 3/4 cup peach jelly
- 1/2 cup peach bourbon
- 2 Tbsps balsamic vinegar
- 2 Tbsps soy sauce
- 2 Tbsps honey
- 2 cloves garlic finely minced
- kosher salt, pepper, crushed red pepper flakes
- 4 salmon fillets ( 4 to 5 oz. each)
Put the peach jelly, peach bourbon, balsamic vinegar, soy sauce, honey, garlic, kosher salt, pepper, and crushed red pepper flakes in a saucepan. Bring to a boil and reduce the heat to simmer for 14 to 16 minutes, stirring a few times.
Set half of the peach sauce aside for dipping. Put the salmon on a lined baking sheet and brush some of the peach sauce on all sides of the salmon (save some and brush a few times as it cooks).
Bake in a 400 degree oven for 15 minutes. Turn the broiler on high for the last 2 to 3 minutes if you want a caramelized glaze.
Note: The salmon can also cook in the air fryer set to 400 degrees for 10 to 12 minutes.
Serve with the peach sauce for dipping that was set aside earlier.