This post may contain affiliate links.
This Bourbon Glazed Salmon is an easy, restaurant-quality dinner made with tender salmon filets coated in a rich, sweet and savory bourbon glaze. Ready in under 30 minutes this flavorful salmon recipe is perfect for a holiday, busy weeknights or a special occasion. Pair it with couscous and asparagus for a complete meal!
This Bourbon Glazed Salmon is a simple yet impressive dinner that brings together tender, flaky salmon and a rich sweet savory glaze with hints of caramel, garlic and warm bourbon. It is a delicious way to eat salmon!
The glaze cooks down quickly, coating the salmon in a bold flavor without tasting too boozy, making it the perfect weeknight meal or even for a special occasion.
You can have this easy salmon dish on the table in under 30 minutes. It pairs nicely with Lemon Couscous and asparagus. I love the way that the glaze adds flavor to a simple salmon dish. If you like flavorful salmon dishes you also might like this Orange Glazed Salmon, Honey Mustard Salmon, Easy Lemon Salmon Kabobs or this The Best Baked Mediterranean Salmon Recipe.
Why You Will Love Bourbon Glazed Salmon
This Bourbon Glazed Salmon is packed with flavor and easy to make! Here are reasons we love this recipe:
• Quick Prep: The glaze is the simple to prep and can be ready in 5 minutes.
• Flavorful: If you like flavor with your salmon this is the recipe for you. The bourbon glaze adds so much savory and slightly sweet flavor.
• Fancy but Simple: Your guests will think you spent a lot of time on this meal when in reality it only takes 30 minutes! It is a restaurant worthy meal!
Recipe Ingredients
See full list of simple ingredients below in recipe card with exact measurements.
- salmon: this recipe uses 4 even sized salmon filets, about 6 ounces each.
- asparagus: I like to pair this meal with fresh asparagus. You can use any veggie for the side.
- scallions: the green onions are a great finishing garnish.
- bourbon glaze ingredients: the bourbon glaze is the star of this salmon dish. It mixes together bourbon, dark brown sugar, soy sauce, dijon mustard, apple cider vinegar and garlic powder. It is such a nice, flavorful glaze! If you can use a good bourbon for the glaze that is the way to go! That ensures a great flavor.
Recipe Modifications
- sweetness: swap the brown sugar for maple syrup or honey.
- spicy: make it spicy with crushed red pepper flakes or even hot honey added into the glaze.
- citrus: finish the salmon off with lemon juice or orange zest for brightness.
- gluten-free: use tamari or coconut aminos instead of soy sauce.
- fresh herbs: fresh herbs add flavor. Try fresh parsley, dill, oregano or fresh thyme.
- protein: you can swap the salmon for cod, trout, halibut or even shrimp. This glaze works great on all of those.
- Asian-inspired: add in fresh ginger, sesame oil or a splash of rice vinegar.
You can make pan seared salmon, cook it in the air fryer or in the oven!
My Pro Tips
Recipe Tips
- Pat the salmon dry before cooking so it sears nicely and the glaze sticks to the salmon.
- Simmer the glaze to thicken and cook off the alcohol.
- Don’t overcook the salmon. Remove it from the heat when the salmon easily flakes and reaches a temperature of 125-130 degrees F in the center.
- Use filets that are the same size if possible so they cook evenly.
- Let the salmon rest for a few minutes before serving so the glaze sets.
How to Make Bourbon Glazed Salmon
Step 1: Make the glaze: In a small saucepan, combine bourbon, brown sugar, soy sauce, Dijon, vinegar, and garlic powder. Bring to a boil on the stovetop, reduce to a simmer, and cook for 8-10 minutes, stirring occasionally. The mixture should thicken slightly. Remove from heat and set aside.
Step 2: Cook the asparagus: Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add asparagus in a single layer and season lightly with salt and pepper. Cook for 4-6 minutes, turning occasionally, until bright green and just tender. Transfer to a plate.
Step 3: Sear the salmon: Pat salmon fillets dry using paper towels and season with salt and pepper. I used 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the remaining tablespoon of oil to the same pan and heat over medium-high heat. Place the salmon skin-side up first and cook for 4-5 minutes, until lightly golden.
Step 4: Flip Fillets: Flip the fillets so they are skin-side down and reduce the heat to medium. Spoon the bourbon glaze over the salmon and cook for 3-5 minutes. Keep spooning the glaze over the top until the salmon is cooked through and the glaze is caramelized. Cooking time will vary depending on the thickness of the fillets. Salmon is ready when it flakes easily with a fork and is opaque throughout.
Serve the fish with the asparagus and cooked pearl couscous. Rice, mashed potatoes, or quinoa are other great options. Spoon extra glaze over the salmon and sprinkle with sliced green onions just before serving. Enjoy!
What to Serve with Bourbon Glazed Salmon
- grains: this pairs nicely with grains like brown rice, quinoa or try a lemon orzo.
- salad: salads are a nice side dish to this salmon. Try this Lemon Arugula Salad Recipe with Parmesan Cheese, Kale Salad with Lemon Dressing or this Kale Cucumber Tabbouleh.
- vegetables: veggies are a great side. Try these Mediterranean Roasted Vegetables, Za’atar Roasted Carrots or these Roasted Broccoli.
Storage Instructions
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. You can reheat the salmon in a skillet or in the air fryer.
Recipe FAQ
The glaze should thicken slightly as it simmers, but remain pourable. It will thicken a bit more as it cools.
Most of the alcohol cooks off while the glaze simmers, leaving behind flavor. Whiskey can be used instead of bourbon if needed.
Yes, you can substitute apple juice, chicken broth or a mix of maple syrup and a splash of vanilla for a similar sweet depth of flavor.
Use a mid-range bourbon you would drink but not the most expensive bottle. Something smooth with caramel and vanilla notes work best.
More Salmon Recipes
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Bourbon Glazed Salmon
Ingredients
For the salmon and asparagus:
- 4 salmon fillets, 6 oz / 170 g each, skin on
- 2 tablespoons olive oil, divided
- 1 pound asparagus, trimmed
- Salt and black pepper, to taste
- Thinly sliced green onions, for serving
- Cooked pearl couscous, for serving
For the bourbon glaze:
- 1/4 cup bourbon
- 1/3 cup packed dark brown sugar
- 1/3 cup low-sodium soy sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
Instructions
- Make the glaze: In a small saucepan, combine bourbon, brown sugar, soy sauce, Dijon, vinegar, and garlic powder. Bring to a boil, reduce to a simmer, and cook for 8-10 minutes, stirring occasionally. The mixture should thicken slightly. Remove from heat and set aside.
- Cook the asparagus: Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add asparagus in a single layer and season lightly with salt and pepper. Cook for 4-6 minutes, turning occasionally, until bright green and just tender. Transfer to a plate.
- Sear the salmon: Pat salmon fillets dry using paper towels and season with salt and pepper. I used 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the remaining tablespoon of oil to the same pan and heat over medium-high heat. Place the salmon skin-side up first and cook for 4-5 minutes, until lightly golden.
- Flip the fillets so they are skin-side down and reduce the heat to medium. Spoon the bourbon glaze over the salmon and cook for 3-5 minutes. Keep spooning the glaze over the top until the salmon is cooked through and the glaze is caramelized. Cooking time will vary depending on the thickness of the fillets. Salmon is ready when it flakes easily with a fork and is opaque throughout.
- Serve the fish with the asparagus and cooked pearl couscous. Rice, mashed potatoes, or quinoa are other great options. Spoon extra glaze over the salmon and sprinkle with sliced green onions just before serving. Enjoy!
Notes
- The glaze should thicken slightly as it simmers, but remain pourable. It will thicken a bit more as it cools.
- Most of the alcohol cooks off while the glaze simmers, leaving behind flavor. Whiskey can be used instead of bourbon if needed.
- Use a large skillet so the salmon cooks evenly and the glaze doesn’t crowd the pan.
- Cook the asparagus just until tender and bright green. Overcooking will make it soft and dull in color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
