Honey and Bourbon Glazed Salmon

It’s a perfect pairing, peaches and salmon, especially when you add a honey bourbon glaze. Who could resist such a divine combination?

Not only is this one of the prettiest dishes ever, it’s ever so easy to put together. You could serve this at a fancy dinner party or on a weeknight just for fun. Right now, is a great time to make this recipe because freestone peaches are available at most markets. If you can’t find the real deal, don’t panic. The glaze in this recipe will sweeten up even the most miserly of peaches. Here’s how simple it is to make this beautiful entree.

Put bourbon, honey, soy sauce, brown sugar, garlic, and ginger in a small saucepan and boil for about 5 minutes to thicken. My little secret is to use those frozen cubes of ginger and garlic. They make it a cinch to put together a marinade or a glaze, so they always have a place in the freezer. You can still use the real deal but I’m all about the shortcuts that work!

For the next part, the grill or your oven broiler is your friend. Get one of them nice and hot. While the preheating is happening cut one peach in half for each serving and remove the pit. Leave the skin on.

For easy cleanup I like to make a little foil pan for the salmon. Put salmon in the foil pan and brush with the glaze. Put the salmon in the foil pan directly on the grill and close the lid or put it under the broiler. Brush cut side of peaches with the marinade and add then to the grill cut side down or under the broiler cut side up. Flip the salmon and brush again, then just cook until it flakes with a fork. Serve it with rice or potatoes or — I know this is weird — but our favorite cheese pudding. Hold a little glaze back for a decadent dipping sauce or a lovely finish.  It’s never a mistake to have peach ice cream for dessert! How’s that for a quick feast? Enjoy!

Honey and Bourbon Glazed Salmon

Ingredients

1 fillet of salmon per serving

1 peach cut in half pit removed per serving

Salt and pepper

Glaze: (for 4 servings)

 ½ cup bourbon

 ¼ cup brown sugar

2 Tbsp honey

2 Tbsp soy sauce

1 tsp (or one frozen cube) ground ginger

1 clove garlic, smashed (or one frozen cube)

Directions

Add glaze ingredients in a small saucepan and boil gently for about 5 minutes to thicken, stirring occasionally.

Make a foil pan big enough to hold salmon. (see picture)

Preheat the grill or broiler.

Lightly salt and pepper the salmon, place in foil pan, and place directly on the grill or under the broiler. Brush with glaze.

Brush the cut side of the peaches with glaze and place cut side down on the grill — cut side up in the broiler (just going for a little color not a big cook).

After 2-3 minutes flip the salmon and add more glaze.

After 2 minutes glaze again and begin testing for doneness by flaking it with a fork.

Plate peaches and salmon for a lovely meal!