Peach Bourbon Glazed Salmon Recipes

PEACH BOURBON GLAZED SALMON

Steps:

• 1. Combine first 5 ingredients, mix well and add salmon fillets, turn to coat well, cover and refrigerate 3-4 hours
• 2. Combine next 5 ingredients for basting sauce in small sauce pan, heat to simmer to wake up flavors, refrigerate until needed.
• 3. Set grill to medium heat. Cook marinated salmon on grill, basting with sauce, cook until salmon is done.

BOURBON PEACH GLAZED SALMON

Steps:

• 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.

BOURBON GLAZED SALMON

Steps:

• Preheat oven to 425 F.
• For the glaze: In a small saucepan, combine the bourbon, sugar, soy sauce, garlic and mustard. Bring to a boil and simmer on low for 10-15 minutes, or until reduced by half. Remove from heat and let sit to thicken.
• Pat salmon fillets dry and season with salt and pepper on both sides. Lay the salmon skin side down on a lightly oiled wire rack set over a baking sheet (to catch the drips). If you don't have a rack, a baking sheet will work just fine. Bake for about 10-15 minutes or so, depending on the size of your fish. When the salmon is nearly done, turn the broiler on in your oven. With a food brush, spread the glaze on top of the salmon. Be generous with your glaze!
• Return to the oven and broil (not too close to heat) for about 30 seconds. Watch carefully that glaze doesn't burn. Repeat the process: take out the salmon, brush with more of the glaze and broil for a few seconds. Remove from oven.
• Arrange the fillets on each plate and drizzle each serving with the remaining glaze. Enjoy!

PEACH-GLAZED SALMON

Steps:

• In a microwave-safe bowl, combine butter and preserves. Cover and microwave on high for 45-60 seconds. Stir in the lime juice, garlic and mustard until blended. Cool. Set aside 1 cup for basting and serving., Place salmon fillets in a large resealable plastic bag; add remaining peach mixture. Seal bag and turn to coat. Marinate for 20 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat for 5 minutes. Spoon half of reserved peach mixture over salmon. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Serve with sliced peaches and remaining peach mixture.

SALMON WITH BOURBON PEACH BBQ SAUCE

Steps:

• Heat canola oil in a medium pot. Add onion and sauté 3 minutes over medium heat. Add garlic and sauté 2 more minutes.
• Add remaining ingredients and stir to mix. Simmer sauce for 20-30 minutes, or until it thickens up to your liking. Stir every now and then so the bottom does not burn.
• About halfway through cooking, use a potato masher to break down the peach chunks some. This will help thicken the sauce and distribute the flavor of the peaches.
• Heat gas grill or grill pan over medium-high heat. Lightly coat tops of salmon filets with oil.
• Cook salmon skin side up for about 4 minutes. Flip over and cook another 4-5 minutes, or until desired degree of doneness.
• Once salmon is almost done, coat with a thick layer of barbecue sauce. Serve additional sauce with salmon.

BOURBON PEACH-APRICOT GLAZED CHICKEN

Steps:

• Preheat oven to 375°F.
• Rinse chicken all over in lime & orange juice.
• Pat chicken dry.
• Place chicken, breast side up, on rack in roasting pan.
• Combine all glaze ingredients in 1-quart saucepan.
• Cook over medium heat, stirring constantly, until butter is melted.
• Reserve 1/4 cup.
• Spoon remaining glaze over chicken.
• Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown.
• (If necessary, add water to basting juices to prevent burning).
• Loosely cover chicken with aluminum foil.
• Continue baking, basting occasionally, until chicken is no longer pink, about 30 to 45 minutes.
• Skim fat from pan juices.
• Combine pan juices with reserved glaze in 1 quart saucepan.
• Cook over medium-high heat until mixture comes to a boil, about 1-2 minutes.
• Serve with chicken.
• Garnish with parsley leaves, if desired.

BOURBON PEACH-GLAZED BABY BACK RIBS

Steps:

• Combine the smoked paprika, onion powder, garlic powder, 2 1/2 teaspoons salt, 1/2 teaspoon pepper, chili powder and brown sugar in a small bowl. Stir to combine.
• Place each rack of ribs on a large piece of aluminum foil (it will eventually need to completely seal the rack) and place on a baking sheet. Generously sprinkle the dry rub on both sides of the ribs. Leave uncovered and place in the refrigerator, meat-side up, for at least 1 hour and up to overnight.
• Preheat the oven to 300 degrees F.
• In another small bowl, stir the vinegar, bourbon, preserves, 2 tablespoons water and a large pinch of salt and pepper together to combine. Pour half of the mixture over each rack and tightly seal each in the foil, crimping the edges to make a packet.
• Transfer the foil packets on the baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 1 1/2 hours.
• Remove the baking sheet from the oven. Carefully open the foil packets and pour off the liquid into a small saucepan. Bring to a strong simmer over medium-high heat and cook until it is reduced by about half and becomes a thin but syrupy glaze, stirring frequently, 6 to 8 minutes. It will thicken further as it cools.
• Line another baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
• Using a pastry brush, generously coat the ribs with about half of the glaze. Broil until browned and charred in spots, 2 to 4 minutes. Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 to 4 minutes more. Brush the finished ribs with any remaining glaze. Slice each rack between the bones and serve.

PEACH BOURBON GLAZED SALMON

Steps:

• 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.
• Serve with the peach sauce for dipping that was set aside earlier.

PEACH BOURBON GLAZED SHRIMP

Steps:

• Peel and devein the shrimp, if needed. Add 3 tbsp of oil to the shrimp. Season the shrimp with salt, paprika, and black pepper.
• If grilling, allow the wooden skewers to soak for a few minutes in water to prevent excessive burning. Add the shrimp to the skewers. Place the finished shrimp or skewers in a bowl or aluminum pan and refrigerate.
• Mix all of the ingredients for the glaze in a small saucepot. Bring the mixture to a boil and then return to low heat. Allow the glaze to simmer for about 3 -5 minutes.
• Heat a large cast-iron skillet, saute pan, or grill with 3 tbsp of oil on medium-high heat. Add the shrimp (or skewers) to the pan or grill in batches and sear on both sides.
• When the shrimp are almost finished cooking add the glaze and baste the shrimp in the glaze. If grilling, brush the glaze on both sides of the skewers with a pastry brush. Garnish with minced parsley and serve the remaining glaze.