Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Peach Maple Bourbon Salmon

Peach Maple Bourbon Salmon

Serves 4

By the way there is no actual booze in this so it’s family friendly!

Here is what you need:

4 salmon fillets (about 6 ounces each, for this recipe I do skinless)

¼ cup (or more if you like) Peach Maple Bourbon Hot Sauce and Glaze*

olive oil

Kosher salt and fresh ground black pepper

pat of butter

lemon wedges for serving (optional)

*You can use any brand you like. My sister sent me Fat Cat Peach Maple Bourbon Hot Sauce and Glaze and I love it. You can order it at

Here is what you need to do:

Marinate the salmon in the hot sauce for 15 minutes. Heat oil in a skillet large enough to hold all the salmon without crowding it. Heat sould be medium high. Remove salmon from sauce, don’t throw out sauce. Season salmon on both sides with salt and pepper. Place the salmon in the hot pan and leave it alone! Don’t try to flip until it’s ready, about 4 minutes. Add the butter to the pan.  Carefully flip salmon and cook to how you like it, for me about three minutes because I like my salmon slightly rare in the middle. Baste the salmon with the extra sauce as it cooks.

Serve with rice of your choice, lemon wedges, some grilled peaches and the bottle of sauce on the side. Let’s Eat!!

 (Recipe for grilled peaches below)

Grilled Peaches

Take 4 peaches, wash and dry them. Slice them in half and remove the pit.

Brush all over with olive oil, season cut side with just a pinch of salt. Place skin side down on a medium high grill. Cover and grill for 2 minutes, flip to cut side down and grill another 2 minutes.

Remove from grill and top with what you like. Grilled peaches can be topped with brown sugar and served with ice cream for dessert. You can drizzle with honey and chopped nuts. Chop them up and serve in an arugula salad. The options are endless. 

I went savory. I topped the grilled peaches with some Burrata cheese, balsamic glaze and basil strips.

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