There’s something magical about a sticky, caramelized glaze on tender, flaky salmon — and this bourbon glazed salmon is one of those recipes that turns an ordinary dinner into something special without a ton of effort.
I first made this on a whim after a friend left a bottle of bourbon behind after a cookout. I didn’t feel like sipping it, so I thought, “Why not try it in a glaze?” That one experiment turned into a recipe that now makes regular appearances at our dinner table. Even my husband, who used to politely pass on salmon, now goes back for seconds when this hits the table.
Why You’ll Love This Recipe
-
Foolproof cooking method: Baked in a foil packet, the salmon stays moist and tender every time.
-
Restaurant-worthy flavor: Sweet, smoky, and savory, the glaze tastes like something you’d order at a nice dinner spot.
-
Weeknight friendly: Ready in under 30 minutes, but elegant enough for company.
-
Great for beginners: No marinating or complicated steps, just mix, glaze, and bake.
My Tips for the Perfect Glazed Salmon
-
Don’t skip the brown sugar: It’s what gives the glaze that glossy, sticky finish that clings to the salmon beautifully.
-
Use real maple syrup: The flavor is deeper and more complex than pancake syrup, and it pairs perfectly with the bourbon.
-
Cook it just right: Pull the salmon out at 135–140°F and let it rest under foil — it will rise to 145°F without drying out.
-
Finish under the broiler: Just a few minutes caramelizes the glaze and gives you that gorgeous golden color.
-
Make extra glaze: You’ll want to drizzle it over your veggies or rice. Trust me.
What You’ll Need
-
Salmon fillets: Fresh or frozen, with the skin on to help hold the moisture in.
-
Bourbon: Any mid-range bourbon works; no need to use your fancy reserve bottle.
-
Maple syrup and brown sugar: For the perfect balance of sweetness and caramelization.
-
Soy sauce or tamari: Adds umami depth and balances the sweet.
-
Worcestershire sauce: Gives the glaze a subtle tang and savoriness.
-
Apple cider vinegar: Brightens the sauce and keeps it from being overly sweet.
-
Salt and pepper: For simple seasoning.
How I Make It
-
Make the glaze: Combine the bourbon, maple syrup, brown sugar, soy sauce, Worcestershire sauce, and vinegar in a small saucepan. Bring to a gentle boil, stirring often, until slightly thickened.
-
Prep the salmon: Line a baking sheet with foil, place the salmon skin-side down, and season lightly with salt and pepper.
-
Glaze and bake: Brush a generous layer of glaze over the salmon, fold the foil into a loose packet, and bake at 375°F for 15–18 minutes.
-
Finish under the broiler: Open the packet, brush with more glaze, and broil for 3–4 minutes until the glaze bubbles and caramelizes.
-
Rest and serve: Let it rest for a few minutes before slicing and serving with extra glaze drizzled over the top.
Serving Ideas
This salmon is versatile enough for a casual weeknight or a special dinner. Here’s how I like to serve it:
-
With roasted vegetables: Carrots, Brussels sprouts, or a medley of root vegetables soak up the glaze beautifully.
-
Over grains: Quinoa, lemony rice, or even cauliflower rice for a low-carb option.
-
With a crisp salad: A spinach and strawberry salad or a simple green salad balances the richness.
-
In a bowl: Layer with rice, roasted broccoli, and avocado for a quick meal-prep option.
Make-Ahead and Storage Tips
-
Fridge: Store leftovers in an airtight container for up to 2 days.
-
Reheat: Warm gently in the oven at 350°F or in a skillet over low heat. Or enjoy cold over a salad.
-
Leftovers: Flake the salmon into scrambled eggs, mix it into fried rice, or toss with pasta for a quick next-day meal.
FAQs
What bourbon works best for cooking?
A mid-shelf bourbon is perfect — one you’d drink but not your top-shelf sipping bottle. Brands like Maker’s Mark or Woodford Reserve work well.
Can I make this without bourbon?
Yes! Swap in apple juice or chicken broth for a family-friendly version. It won’t have the same depth but will still taste delicious.
Do I have to use foil?
No. You can bake the salmon directly on parchment or in a baking dish, but keep an eye on it so it doesn’t dry out.
Can I grill it instead?
Absolutely. Make the glaze as directed, brush it on, and grill the salmon using indirect heat until cooked through.
Bourbon Glazed Salmon
This bourbon glazed salmon is the perfect blend of sweet, smoky, and savory flavors.
Ingredients
- 1 side salmon (about 2 lbs, skin-on preferred)
- ½ cup bourbon
- 2 tbsp pure maple syrup
- 2 tbsp light or dark brown sugar
- 1 tbsp low-sodium soy sauce
- 1 tbsp Worcestershire sauce
- ½ tsp apple cider vinegar
- 1 clove garlic, minced
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
- Chopped green onions (optional, for garnish)
Instructions
- In a medium saucepan, combine bourbon, maple syrup, brown sugar, soy sauce, Worcestershire sauce, garlic, and apple cider vinegar. Bring to a boil over medium-high heat, then simmer briskly while stirring until the glaze thickens and reduces by half, about 3–5 minutes. Remove from heat and let cool slightly.
- Preheat oven to 375°F. Line a baking sheet with parchment and a layer of foil for easy cleanup. Let the salmon rest at room temperature for 10 minutes while the oven heats.
- Place the salmon on the prepared sheet. Season evenly with salt and pepper, then brush the glaze generously over the top. Drizzle any remaining glaze for extra flavor.
- Fold the foil loosely over the salmon to create a sealed packet, leaving some space for air circulation. Bake for 15–18 minutes, depending on thickness, until the salmon is nearly cooked through but still slightly translucent in the center.
- Carefully open the foil and switch the oven to broil. Move the salmon to the upper rack and broil for 3–4 minutes, watching closely, until the glaze caramelizes and the salmon flakes easily with a fork (internal temp should reach 145°F).
- Let the salmon rest for a couple of minutes, then slice into portions and garnish with fresh green onions if desired. Serve hot.
Notes
- Store: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheat: Warm gently in a 350°F oven until heated through to avoid overcooking.
- Leftover ideas: Flake over salads, stir into rice bowls, or mix into scrambled eggs for a protein boost.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 239Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 56mgSodium 463mgCarbohydrates 14gFiber 0gSugar 12gProtein 20g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This bourbon glazed salmon is one of those recipes that feels fancy but is incredibly simple to make. The glaze is sticky, smoky, and just sweet enough to convert even the biggest salmon skeptics.
Whether you’re cooking for a quick weeknight dinner or a weekend dinner party, this dish always earns rave reviews — and for good reason. Once you taste that first forkful of tender salmon with the glossy glaze, you’ll see why this recipe is on repeat in my kitchen.
