This delicious, easy-to-make Bourbon Glazed Salmon Recipe comes together in under 30 minutes and is jam-packed with flavor. It’s simple enough to serve to guests and fancy enough for a weeknight. The glaze is to die for.
I love salmon, but sometimes it’s just hard to remember to put it into my weekly recipes. You should try my Smoked Salmon Tea Sandwiches or Honey-Garlic Salmon if you like it and want to try something new.
Bourbon glazed salmon is a simple dish consisting of a bourbon-infused soy glaze served over salmon. This recipe works with any kind of salmon. If you mix the glaze with the salmon before cooking it, you can use it as a marinade. I prefer to use it as a glaze because it’s a thick sauce that coats the salmon perfectly.
When I choose a bourbon, I like to stick with well-known brands like Jim Bean or Wild Turkey. First, I’d drink either of them, and second, you know you’re getting a good spirit. I also want to say that you can use whiskey for this Bourbon Glazed Salmon. All bourbon is whiskey, but not all whiskey is bourbon. Whiskey is distilled from a grain mash and aged in wooden barrels.
There are Irish Whiskey’s, Scotch Whiskey, etc. , but if you want it to be bourbon, it must be made in America. Essentially Bourbon is our version of whiskey.
Salmon is a versatile and healthy fish that pairs well with a variety of flavors One of the tastiest ways to prepare salmon is with a sweet and sticky glaze A bourbon glaze adds a depth of flavor that takes this fish to the next level.
The slightly smoky, buttery notes of the bourbon balance out the sweetness and create a glaze that perfectly complements the salmon. This bourbon glazed salmon is easy enough for a weeknight meal yet fancy enough to serve at a dinner party. Keep reading to learn how to make this restaurant-worthy dish at home.
Why Use Bourbon for Salmon Glaze
Bourbon adds rich flavor to balance the sweetness of the glaze It provides a backbone and depth to the sauce that maple syrup or brown sugar alone cannot achieve The whiskey gives the glaze a warm, woodsy taste that pairs deliciously with the flaky salmon.
That sweet taste comes from the corn that is used in the distilling process. Along with the maple syrup or brown sugar in the glaze, it adds a sweet note. The oak barrel aging adds flavors of caramel and vanilla that go well with the sweetness.
At the same time, bourbon provides a smoky, charred taste. This keeps the glaze from getting too sweet and gives it a depth that maple syrup by itself doesn’t have. The result is a glaze with the ideal balance of sweet and savory.
Picking the Right Bourbon
When choosing bourbon for cooking, you don’t need an expensive, high-end bottle. In fact, I recommend using a mid-range bourbon that you enjoy drinking. Some good options are Maker’s Mark, Bulleit, Four Roses, or Buffalo Trace.
Avoid bottom-shelf bourbons, as they can give a harsh alcohol taste. Top-shelf varieties are smooth for sipping, but some of their nuanced flavor will get lost during cooking. A bourbon you’d drink on the rocks offers the best flavor for this glaze.
Bourbon can substitute nicely for other alcohol. Rum, cognac, or whiskey can provide similar results. For a non-alcoholic glaze, replace the bourbon with apple cider vinegar and apple juice. It won’t have the same depth, but still tastes great.
Salmon Glaze Ingredients
In addition to bourbon, the glaze includes a few other key ingredients:
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Maple syrup – Adds sweetness and a subtle maple flavor that pairs nicely with salmon. You can use real maple syrup or maple-flavored pancake syrup.
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Brown sugar – Necessary for the glaze to thicken properly. Don’t skip it or the glaze may be too thin.
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Soy sauce – Provides saltiness to balance the sweetness and gives the glaze an umami boost. For gluten-free, use tamari instead.
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Worcestershire sauce – Gives the glaze a savory, tangy flavor and extra depth.
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Garlic – A little minced garlic adds a pop of flavor. Just one clove is plenty.
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Apple cider vinegar – Brightens up the glaze with acidity so it’s not one-note sweet.
Easy Method for Glazed Salmon
This bourbon glazed salmon comes together in just a few easy steps:
1. Simmer the glaze. Combine all the glaze ingredients in a saucepan. Bring it to a boil, then let it simmer until thickened, about 5 minutes.
2. Prepare the salmon. Pat the salmon dry and season with salt and pepper. Line a baking sheet with foil and parchment paper.
3. Brush on the glaze. Use a pastry brush to coat the salmon with the glaze. Make sure to brush it on top and sides.
4. Bake the salmon. Seal the foil into a packet around the salmon. Bake at 375°F for 15-18 minutes until nearly cooked through.
5. Broil to finish. Open the foil, transfer to a higher rack and broil for 2-4 minutes until the glaze caramelizes.
6. Rest and serve. Let the salmon rest for 5 minutes before cutting into portions. Garnish with green onions if desired.
Tips for Perfect Bourbon Glazed Salmon
Follow these tips and tricks to ensure your bourbon salmon comes out tender and flavorful:
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Brush on a generous amount of glaze so the salmon has plenty of flavor.
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Use an instant-read thermometer to check for doneness. Salmon is best between 135-140°F.
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If the salmon seems underdone, wrap it back in foil for a few minutes to finish cooking through.
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Let it rest after broiling so the temperature rises gently to 145°F.
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Store leftovers in the fridge up to 2 days. Gently reheat in the oven if needed.
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Line the pan with foil for easy cleanup if the glaze bubbles over.
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If you prefer, grill the salmon using this same glaze method.
Pairings for Bourbon Salmon
Here are some tasty options to serve alongside the glazed salmon:
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Grains like quinoa, rice, or cauliflower rice
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Roasted root vegetables like sweet potatoes or potatoes
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Quick sautéed greens like kale or cabbage
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Fresh green salad with vinaigrette dressing
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Hearty roasted vegetable salad with chickpeas
The bourbon glaze on the salmon is bold enough to stand up to these flavorful sides. Anything from a simple salad to a fully loaded grain bowl makes the perfect pairing.
Frequently Asked Questions
What if I don’t have bourbon? Substitute a similar liquor like rum, cognac, or whiskey. For an alcohol-free option, use apple cider vinegar mixed with apple juice.
Can I make the glaze ahead? It’s best to make the glaze right before using. Storing it ahead could dull the flavors.
What if I don’t want to use foil? You can skip the foil and place the salmon directly on a parchment-lined pan. It may dry out quicker, so watch the cooking time.
What kind of salmon works best? Any salmon variety will be delicious, but wild-caught options like king salmon have the best flavor.
Can I freeze leftover salmon? Yes, store it in an airtight container up to 3 months. Thaw in the fridge before gently reheating.
Bourbon Glazed Salmon Recipe
Now that you know how to make bourbon glazed salmon, give this easy recipe a try:
Ingredients
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2 tablespoons bourbon
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2 tablespoons pure maple syrup
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2 tablespoons brown sugar
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1 tablespoon Worcestershire sauce
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1 tablespoon low sodium soy sauce
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1 clove minced garlic
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1⁄2 teaspoon apple cider vinegar
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2 pound salmon fillet or side, skin-on
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3⁄4 teaspoon kosher salt
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1⁄2 teaspoon black pepper
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Chopped green onions for garnish
Instructions
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In a saucepan, combine bourbon, maple syrup, brown sugar, Worcestershire, soy sauce, garlic and vinegar. Simmer until reduced by half, about 5 minutes.
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Pat salmon dry and place skin-side down on a foil-lined baking sheet. Season with salt and pepper.
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Brush salmon generously with glaze. Seal in foil and bake at 375°F for 15-18 minutes.
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Open foil, broil for 2-4 minutes until glaze caramelizes.
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Let rest 5 minutes then garnish with green onions.
With this easy method, you can now make restaurant-quality bourbon glazed salmon at home. The sweet, smoky glaze takes this healthy fish to the next level. Impress your family or guests with this delicious dish.
How to Make Bourbon Glazed Salmon
- Put the scallions, ginger, garlic, bourbon, soy sauce, brown sugar, and honey in a medium-sized pot. Simmer over medium-low heat for 10 to 15 minutes, or until the sauce gets thick. Set it aside and keep warm.
- Season the salmon on both sides with salt and pepper.
- Place a pan or flat top over medium-high heat and add 2 tablespoons of sesame oil. Wait until it starts to smoke a little.
- About 2 to 3 minutes on each side, sear the salmon until it’s golden brown and no longer pink in the middle.
- With roasted asparagus on the side, serve with the bourbon glaze.
Make-Ahead: This recipe is meant to be eaten right away. However, you can make it up to 30 minutes ahead of time. Keep it warm before serving.
Ways to Warm It Up: Put the number of salmon you want in a pan and heat it in the oven at 350° for 4 to 5 minutes, or until it’s warm. You can also heat it in the microwave until warm. Heat the sauce separate from the salmon in a small-sized sauté pan over low heat until hot.
How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
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This delicious, easy-to-make Bourbon Glazed Salmon Recipe comes together in under 30 minutes and is jam-packed with flavor. It’s simple enough to serve to guests and fancy enough for a weeknight. The glaze is to die for.
I love salmon, but sometimes it’s just hard to remember to put it into my weekly recipes. You should try my Smoked Salmon Tea Sandwiches or Honey-Garlic Salmon if you like it and want to try something new.
Bourbon glazed salmon is a simple dish consisting of a bourbon-infused soy glaze served over salmon. This recipe works with any kind of salmon. If you mix the glaze with the salmon before cooking it, you can use it as a marinade. I prefer to use it as a glaze because it’s a thick sauce that coats the salmon perfectly.
When I choose a bourbon, I like to stick with well-known brands like Jim Bean or Wild Turkey. First, I’d drink either of them, and second, you know you’re getting a good spirit. I also want to say that you can use whiskey for this Bourbon Glazed Salmon. All bourbon is whiskey, but not all whiskey is bourbon. Whiskey is distilled from a grain mash and aged in wooden barrels.
There are Irish Whiskey’s, Scotch Whiskey, etc. , but if you want it to be bourbon, it must be made in America. Essentially Bourbon is our version of whiskey.
- Bourbon – Any good bourbon will work for this. Of course, whiskey will also work if that’s all you have.
- Soy – Use a good soy sauce for this. I usually get whatever is organic and on sale.
- Sugar: For the sauce, you will need honey and light brown sugar.
- Garlic: A minced clove of garlic will make this taste great.
- Ginger—Grated ginger that is just picked will give the sauce a lot of flavor.
- Onion: Green onions are sliced and used in the sauce and as a garnish.
- Salmon – I always prefer to use fresh wild-caught salmon. However, thawed frozen salmon will work as well.
- Oil—To sear the fish, use sesame oil or any oil with a neutral flavor.