Ingredients:

  • 1/4 cup (60 ml) Bourbon
  • 2 tablespoons (30 ml) Soy Sauce
  • 2 tablespoons (30 ml) Honey or Maple Syrup
  • 1 tablespoon (15 ml) Apple Cider Vinegar
  • 1 clove Garlic, minced
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • 2 ripe Peaches, pitted and sliced
  • 1 tablespoon (15 ml) Olive Oil
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 2 (6-ounce/170g) Salmon Fillets
  • Salt and Black Pepper, to taste
  • 1 tablespoon (15 ml) Olive Oil

Instructions:

  1. In a small bowl, whisk together the bourbon, soy sauce, honey/maple syrup, apple cider vinegar, minced garlic, and red pepper flakes (if using).
  2. Toss the peach wedges with olive oil, salt, and pepper on a baking sheet.
  3. Preheat oven to 400°F (200°C). Place the peaches on the baking sheet.
  4. Pat the salmon fillets dry with paper towels. Season with salt and pepper.
  5. Roast the peaches for 10 minutes.
  6. Drizzle the salmon with olive oil. Add the salmon fillets to the baking sheet alongside the peaches, skin-side down if using skin-on fillets.
  7. Brush the salmon fillets generously with half of the bourbon peach glaze.
  8. Roast for another 5-10 minutes, depending on the thickness of the salmon, until the salmon is cooked through and flakes easily with a fork, or until the internal temperature reaches 145°F (63°C). Baste with the remaining glaze during the last few minutes of cooking.
  9. Let the salmon rest for a few minutes before serving.