This Bourbon Glazed Salmon is one of those dishes that feels like restaurant-quality but is surprisingly easy to make at home. The sticky, smoky-sweet glaze makes every bite of flaky salmon sing. Whether you’re trying to impress guests or just want something special on a weeknight, this recipe delivers big flavor with minimal fuss. It’s my go-to for transforming a simple fillet into something really memorable.
Why You’ll Love It
Salmon is one of those proteins that always feels a bit fancy, but this recipe takes it over the top. The bourbon glaze is smoky, rich, and just sweet enough to caramelize beautifully in the oven. Even if you’re not big on cooking fish, this is a great entry point: there’s no tricky searing, no advanced prep—just a simple glaze, brush, and bake. Plus, there’s something satisfying about cooking with bourbon that makes the kitchen feel extra cozy and inviting.
Ingredients
- Salmon – Choose fillets with the skin on for easy handling. Rich in omega-3s and protein, salmon is the perfect base for this bold glaze.
- Bourbon – Adds that smoky, buttery depth. No need to splurge on top-shelf; just use one you’d sip in a cocktail.
- Maple Syrup + Brown Sugar – These add the perfect sticky sweetness that balances out the bite of the bourbon.
- Worcestershire Sauce – For savory, tangy complexity.
- Soy Sauce (or Tamari for gluten-free) – Brings that essential umami note.
- Apple Cider Vinegar – Brightens everything up and keeps the glaze from feeling heavy.
- Salt and Black Pepper – Essential for seasoning the fish before glazing.
Tips and Tricks
One of my best tips for cooking salmon is to not overthink it. Don’t worry about marinading ahead of time—the glaze itself does all the heavy lifting. Also, if you’re worried about sticking or cleanup, line your foil with parchment. It keeps the salmon from tearing when you lift it off. For checking doneness, use an instant-read thermometer and pull it around 135–140°F, letting carryover heat finish the job for perfectly moist fish.
Flavor Variations
You can swap out the bourbon for other spirits like rum or cognac for a slightly different vibe. If you’re feeling adventurous, add a pinch of cayenne or smoked paprika to the glaze for subtle heat. For a different sweetener profile, honey works beautifully but keep an eye on it—it thickens quicker than maple syrup.
Make Ahead Tips
The glaze can be prepared in advance and stored in the fridge for a few days. When you’re ready to cook, just warm it slightly so it brushes easily over the salmon. This is especially handy if you’re entertaining and want to get most of the prep out of the way.
Serving Suggestions
This salmon is versatile enough to pair with all sorts of sides. I love serving it with roasted root veggies like carrots and potatoes to soak up any extra glaze. A simple green salad or sautéed green beans balances the richness. For grains, go for something like lemon rice or even quinoa for a hearty yet light plate. Don’t forget a squeeze of fresh lemon at the table to wake everything up.
Storage
Leftovers keep well for up to 2 days in an airtight container in the fridge. Reheat gently in the oven at 350°F or in a skillet on low—just enough to warm through without overcooking. It’s also great cold, flaked over salads or mixed into a grain bowl for a quick lunch.
FAQs
What kind of bourbon should I use?
Any decent mid-range bourbon works fine—no need to go premium. Maker’s Mark, Bulleit, or Buffalo Trace are all good bets.
Can I make this without bourbon?
Absolutely! Substitute with a mix of apple cider vinegar and apple juice for a non-alcoholic glaze that still delivers big flavor.
What if I don’t want to use foil?
Line your foil with parchment paper. This way you can still form a packet to lock in moisture while avoiding direct contact between the fish and the foil.
Final Thought
Bourbon Glazed Salmon is one of those recipes that proves cooking fish at home doesn’t have to be intimidating. The glaze does all the heavy lifting, giving you big, memorable flavor with hardly any effort. It’s the kind of dish you’ll want to make on repeat, whether for a quick weeknight meal or a dinner party that deserves a little extra wow factor.
Bourbon Glazed Salmon Recipe
This Bourbon Glazed Salmon is one of those dishes that feels like restaurant-quality but is surprisingly easy to make at home.
Ingredients
- ½ 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
- ½ teaspoon apple cider vinegar
- 1 2-pound side of salmon (I prefer skin-on for cooking)
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Chopped green onions optional for serving
Instructions
- 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 heat. Keep it simmering rapidly, stirring almost constantly.
- It’ll get quite bubbly and foamy—just keep stirring until it thickens and reduces by about half, which should take around 3 to 5 minutes. Take it off the heat once done.
- Preheat your oven to 375 degrees F with racks placed in the center and upper third of the oven. For easier cleanup, line a large baking dish or rimmed sheet with parchment, then lay a large piece of foil on top.
- Let the salmon sit out at room temperature for 10 minutes while your glaze cools and the oven heats.
- Lay the salmon on the foil, sprinkle with salt and pepper, and rub it all over. Brush the glaze generously over the top and drizzle on any leftover glaze. Fold the sides of the foil up and over the salmon to enclose it fully.
- If one piece isn’t big enough, add a second piece over the top and tuck the edges under to seal. Leave a bit of space inside for air to circulate.
- Bake on the center rack for 15 to 18 minutes. Timing depends on the thickness of your salmon—check early if your fillet is thin and give it extra time if it’s thicker than 1½ inches.
- You're looking for the salmon to be mostly cooked through but still slightly underdone in the thickest part.
- Carefully open the foil (watch out for steam), then switch your oven to broil.
- Return the salmon to the oven on the upper rack and broil for 3 to 4 minutes until fully cooked through. Keep a close eye to prevent overcooking.
- You can also check with an instant-read thermometer—fish is done at 145°F, though pulling it out a few degrees early and letting it rest works great due to carryover cooking.
- Once done, remove the salmon from the oven. If it still needs a minute, loosely cover it with foil and let it rest briefly.
- Don’t let it sit too long, as salmon can go from perfect to overcooked quickly. When it flakes easily with a fork, it’s ready to serve.
- Slice into portions and sprinkle with green onions if you like.
Notes
- To store: Keep leftover salmon in an airtight container in the fridge for up to 2 days.
- To reheat: Warm gently in a 350°F oven on a baking sheet.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 551Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 20gCholesterol 143mgSodium 552mgCarbohydrates 21gFiber 0gSugar 19gProtein 51g
dinnerbytes.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 dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
