Get ready to experience the perfect balance of sweet and savory with flaky salmon and a bourbon-peach glaze. This easy dish uses simple ingredients to deliver big, bold flavor. It’s a delicious meal that looks great on the table and tastes even better.
Why We Love This Bourbon-Peach Salmon Recipe
This crave-worthy recipe combines the bold flavor of bourbon with the sweet taste of ripe peaches, creating a salmon dish that’s bursting with flavor. Omaha Steaks Faroe Islands Salmon Fillets are perfect for this dish because they have a robust flavor and always cook up tender and flaky. These fillets are the ideal match for the sweet and smoky glaze that brings the whole dish together.
Before You Start
To thaw, remove product from original packaging, place in a resealable bag, and thaw in refrigerator for at least 7 hours. To thaw faster, remove product from original packaging, place in a resealable bag, and submerge bag in cold water for 30 minutes to 1 hour. Cook and consume within 2 days.
Tools You’ll Need Before You Start
- 1 Medium Skillet
- Meat Thermometer
- Whisk
- Fish Spatula
Omaha Steaks Products Featured in This Recipe
Bourbon-Peach Salmon
Ingredients
- 4 6 oz. Omaha Steaks Faroe Islands Salmon Fillets thawed
- 2 tablespoons Omaha Steaks Seafood Seasoning
- 2 tablespoons olive oil
- 2/3 cup bourbon whiskey
- 3 ripe peaches, sliced into thin wedges
- 1 cup peach jam
- 2 tablespoons fresh ginger, grated
- 4 tablespoons soy sauce
- 4 tablespoons butter
Instructions
- Pat the salmon fillets dry with paper towels and season with the seafood seasoning.
- Heat the oil in a medium skillet over medium heat. Add the salmon fillets and cook for 5 minutes, or until the bottom is golden brown and the fish easily releases from the pan. Flip the salmon with a fish spatula and continue to cook until the internal temperature reaches 145 degrees Fahrenheit as per a meat thermometer.
- Remove the salmon from the pan and set aside. Add the peaches and bourbon to the skillet. (Optional: you can carefully flambé the peaches by having the bourbon approach the flame of the burner.)
- Add the peach jam, ginger, soy sauce, and butter to the skillet and whisk together the sauce. Let the mixture cook until the ingredients come together and form a glaze.
- Turn off the heat and return the salmon to the pan; spoon the glaze over the fillets to coat them.
- When serving, spoon additional sauce and peaches over the top of the salmon.
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