Grilled Salmon with Peach-Bourbon Barbecue Sauce

Total Time:
1 hr 10 min
25 min
45 min

4 servings

  • 2 tablespoons unsalted butter
  • 1/2 cup diced onions
  • 1 teaspoon minced garlic
  • 1/2 serrano pepper, halved and thinly sliced
  • 4 cups peeled, pitted, and diced peaches
  • 1/2 cup ketchup
  • 1/4 cup fresh orange juice
  • 1/2 teaspoon orange zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 to 3 tablespoons light brown sugar
  • 2 tablespoons peach bourbon liqueur (recommended: Southern Comfort)
  • Kosher salt and freshly ground black pepper
  • 4 (6-ounce) salmon fillets, skinned
  • 2 teaspoons olive oil
  • Cooked wild rice, for serving
  • Melt butter in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and serrano (with the seeds) and cook, stirring, for 2 minutes. Add the peaches and cook until softened, about 5 minutes. Add the ketchup, orange juice, zest, lemon juice, cider vinegar, and brown sugar and stir to combine. Bring mixture to a simmer and cook for 30 minutes, or until thickened. Using an immersion blender or regular blender, puree the sauce until smooth. Strain the sauce through a fine-mesh sieve into a clean bowl, pressing with a rubber spatula to extract all of the juices. Discard the solids. Stir the bourbon into the barbecue sauce and set aside until ready to use.

  • Preheat a grill to medium heat.

  • Brush the salmon on all sides with the olive oil and season with salt and pepper. Place the fish on the grill and cook for about 2 minutes then turn the fish 45 degrees and cook for an additional 2 minutes. Turn the fish over and cook for an additional 2 minutes or until cooked through to the desired degree of doneness. During the last few minutes of cooking, brush the fish with the reserved peach sauce.

  • Serve the salmon over wild rice with the remaining warm Peach-Bourbon Barbecue Sauce.

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