Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup fresh or frozen peaches, finely diced
- 1/4 cup non-alcoholic wood-barrel extract mixed with water
- 3 tablespoons brown sugar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Pat salmon fillets dry and place on the sheet.
- Drizzle salmon with olive oil and season evenly with salt and black pepper.
- In a small saucepan, combine peaches, non-alcoholic bourbon substitute, brown sugar, soy sauce, Dijon mustard, garlic, lemon juice, smoked paprika, and red pepper flakes.
- Simmer over medium heat for 5-7 minutes, mashing the peaches to reach a thick consistency.
- Brush a portion of the glaze over the salmon fillets.
- Roast in the oven for 12-15 minutes until the fish flakes easily with a fork.
- Brush with remaining glaze before serving and garnish with fresh parsley and lemon wedges.
Notes
- Ensure the peach reduction is thick enough to coat the back of a spoon for the best presentation.
- If using frozen peaches, ensure they are fully thawed and drained of excess water to maintain glaze consistency.
- Prep Time: 10
- Cook Time: 15
- Category: Salmon
- Method: Roasting
- Cuisine: Modern Fusion