Bourbon Glazed Salmon Recipe
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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 perfect for a weeknight meal and elegant enough to serve up to some guests, and the glaze is to die for.
I love salmon, but sometimes it’s just hard to remember to put it into my weekly recipes. If you love it and want to try out some new dishes, then definitely make my Smoked Salmon Tea Sandwiches or Honey-Garlic Salmon.
Bourbon Glazed Salmon
Bourbon glazed salmon is a simple dish consisting of a bourbon-infused soy glaze served over salmon. Any breed of salmon will work in this recipe; the glaze can be used as a marinade if combined and uncooked. I prefer to use it as a glaze because it’s a thick sauce that coats the salmon perfectly.
When selecting a bourbon, I like to stick with brands I know, such as Jim Bean or Wild turkey. For one, I would gladly drink either of those, and two, you know you are getting a quality 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.
Ingredients and Substitutions
- Bourbon – Any good bourbon will work for this. Of course, if you only have whiskey, then that will work, also.
- Soy – Use a good soy sauce for this. I usually get whatever is organic and on sale.
- Sugar – You will need light brown sugar and honey for the sauce.
- Garlic – A minced clove will add a lot of flavor to this.
- Ginger – Freshly grated ginger will bring a lot of flavor to the sauce.
- Onion – Sliced green onions are used in the sauce and as garnish.
- Salmon – I always prefer to use fresh wild-caught salmon. However, thawed frozen salmon will work as well.
- Oil – Use sesame oil or any neutral-flavored oil for searing the fish.
How to Make Bourbon Glazed Salmon
- Add the scallions, ginger, garlic, bourbon, soy sauce, brown sugar, and honey to a medium-size pot and simmer over medium-low heat until about 10 to 15 minutes thick. Set it aside and keep warm.
- Season the salmon on both sides with salt and pepper.
- Add 2 tablespoons of sesame oil to a pan or flat top over medium-high heat until it begins to smoke lightly.
- Sear the salmon until golden brown and medium in the center, about 2 to 3 minutes per side.
- Serve with the bourbon glaze and a side of roasted asparagus.
Make-Ahead and Storage
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.
How to Reheat: Add the desired number of salmon to a pan and cook in the oven at 350° for 4-5 minutes or until warmed. 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.
Chef Notes + Tips
- You can grill the salmon instead of cooking it in a pan over medium to high heat for 3-4 minutes per side.
- Oils I prefer to use are olive, safflower, canola, or grapeseed.
- Note there will be plenty of glaze left over to use as a marinade or sauce for something else.
More Salmon Recipes
Bourbon Glazed Salmon Recipe
Ingredients
- 2 tablespoons chopped scallions + more for garnish
- 1 teaspoon peeled and finely grated ginger
- 2 teaspoons finely grated garlic
- 2 tablespoons Jim Beam or other good bourbon
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 2 tablespoons honey
- 8 4- ounce fresh salmon fillets
- 3 tablespoons sesame oil
- sea salt and pepper to taste
Instructions
- Add the scallions, ginger, garlic, bourbon, soy sauce, brown sugar, and honey to a medium-size pot and simmer over medium-low heat until thick while occasionally stirring, which takes about 10 to 15 minutes. Set it aside and keep warm.
- Season the salmon on both sides with salt and pepper.
- Add 3 tablespoons of sesame oil to a large sauté pan or flat top over medium-high heat until it begins to smoke lightly. You may need to cook the salmon in batches if there is not enough room in the pan.
- Turn the heat down to medium and sear the salmon until golden brown and medium in the center, which takes about 2 to 3 minutes per side.
- Serve with the bourbon glaze and a side of roasted asparagus.
Hello. The recipe calls for 3T sesame oil, but in your notes you write that you prefer to use 4 other less fragrant oils. Should I dilute the sesame? Making this soon. Thank you. Kelly
use sesame oil, the other oils are just options I use if I do not have sesame.
Excellent, restaurant quality results.
Loved it.
I made your recipe. Absolutely mouth watering and made for one of my favorite food pictures.
Excellent!
Turned out really great. Did on the grill. Did not have sesame oil so just used olive oil.