Bourbon Glazed Salmon
Ingredients
- 1/2 cup bourbon
- 2 tablespoons pure maple syrup
- 2 tablespoons brown sugar
light or dark; do not omit or the glaze will not thicken
- 1 tablespoon Worcestershire sauce
- 1 tablespoon low sodium soy sauce
- 1 clove minced garlic
- 1/2 teaspoon apple cider vinegar
- 1 2-pound side of salmon
I prefer skin-on for cooking
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Chopped green onions
optional for serving
Directions
- 1
In a medium saucepan, combine the bourbon, maple syrup, brown sugar, Worcestershire, soy sauce, garlic, and apple cider vinegar. Bring the mixture to a boil over medium high. Continue to simmer rapidly, stirring almost constantly. The mixture will look very active and almost foamy. Continue to cook, stirring constantly, until mixture has thickened and reduced by about half, 3 to 5 minutes. Remove from the heat.
- 2
Position racks in the center and upper third of your oven and preheat the oven to 375 degrees F. For easy clean up in case the glaze leaks, line a large baking dish or rimmed baking sheet with parchment paper, then place a large piece of aluminum foil on top. Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while the glaze cools and the oven preheats.
- 3
Place the salmon on top of the foil. Sprinkle with the salt and pepper. Rub to coat, then brush the glaze all over the top.
- 4
Drizzle on any extra.
- 5
Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
- 6
Bake the salmon on the center rack for 15 to 18 minutes, until the salmon is almost completely cooked through at the thickest part but still has several minutes to go. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
- 7
Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam).
- 8
Change the oven setting to broil, then return the fish to the oven, placing it on the upper third rack. Broil for 3 to 4 minutes, until the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook. You also can use an instant read thermometer inserted at the thickest part of the fish; fish is cooked at 145 degrees F (I like to pull mine out a few degrees early, then let it rest a few minutes so that the carry over cooking allows it to reach temperature).
- 9
Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
- 10
To serve, cut the salmon into portions. Enjoy hot, with a sprinkle of green onions as desired.
Bourbon Glazed Salmon
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About this Recipe
Craving a restaurant-worthy dish that's surprisingly easy to make at home? This Bourbon Glazed Salmon delivers an irresistible blend of sweet and smoky flavors that will become a new favorite for weeknight dinners or entertaining.
Why This Salmon Will Impress
What truly sets this recipe apart is its expertly balanced glaze. The combination of rich bourbon and pure maple syrup creates a foundational sweetness, while brown sugar isn't just for flavor—it's crucial for achieving that perfect, glossy thickness. With savory notes from Worcestershire and soy sauce, a hint of garlic, and a touch of apple cider vinegar, every bite is a complex symphony of flavors that cling beautifully to the fish. The simple technique of baking then broiling ensures your salmon is cooked to flaky perfection with a wonderfully caramelized crust.
What to Expect
Prepare for a truly delectable experience. You'll be greeted with tender, flaky salmon fillets encased in a vibrant, deep amber glaze. The aroma alone is captivating, promising a dish that's both comforting and elegant. Each bite offers a harmonious balance of sweet, smoky, and savory notes, with a subtle tang that brightens the overall profile. The glaze creates a slightly sticky, incredibly flavorful coating that complements the richness of the salmon beautifully, making it feel indulgent yet achievable for any home cook.
Customization & Variations
While the glaze components are carefully balanced, you have a couple of easy adjustments. The recipe suggests using light or dark brown sugar, both of which will contribute to the glaze's essential thickening and rich flavor profile. For serving, feel free to enhance the presentation and add a fresh counterpoint with a sprinkle of chopped green onions, though this is entirely optional.
Serving & Context
This Bourbon Glazed Salmon is ideal for a satisfying family dinner or as an impressive main course when hosting friends. It pairs wonderfully with simple sides like roasted vegetables, rice pilaf, or a crisp green salad, allowing the salmon to be the star of the show.