Bourbon Glazed Salmon Recipe

This delicious bourbon glazed salmon is seared golden brown and coated in a thick savory bourbon and soy glaze with fresh ginger and honey. I have it ready on the table in 30 minutes and is impressive enough to serve to guests.

I love salmon, but sometimes I forget to put it into my weekly rotation. I will go weeks making chicken and steak, and then I cook a piece of salmon and wonder why I ever stopped. This bourbon glazed version is one that snaps me right back into it. If you want more ways to cook salmon, my honey garlic salmon is another quick favorite, and my brown sugar salmon takes a similar sweet and savory approach with a different flavor profile.

Bourbon Glazed Salmon

Bourbon glazed salmon draws from a long tradition of pairing whiskey-based sauces with grilled and pan seared proteins. Bourbon itself is an American whiskey, legally required to be produced in the United States using at least 51 percent corn and aged in new charred oak barrels. When bourbon is reduced with soy sauce and brown sugar, the alcohol cooks off and the oak and caramel notes concentrate into a thick glaze that complements the richness of salmon perfectly.

What I love most about this recipe is how easy it is to make in just 30 minutes. I build the glaze first by simmering bourbon, soy sauce, brown sugar, honey, ginger, and garlic until it gets thick and syrupy. Then I sear the salmon in a screaming hot pan until it is golden on both sides and still medium in the center. The glaze goes on at the very end, brushed right over the top so it coats the fish without burning.

All bourbon is whiskey, but not all whiskey is bourbon, and for this recipe either one works, though I prefer a bourbon like Jim Beam or Wild Turkey because you know you are getting a quality American spirit with those caramel and vanilla notes. I highly recommend giving this bourbon glazed salmon recipe a try for your next family gathering.

Ingredients and Substitutions

The foundation of this dish is a soy and bourbon reduction balanced with brown sugar, honey, and aromatics. Below are all the ingredients I use and some substitutions that works well too.

• Bourbon – Any good bourbon works here. I like Jim Beam or Wild Turkey. If you only have whiskey on hand, that will work too.
• Soy Sauce – I use whatever organic soy sauce is on sale. The soy adds saltiness and umami that balances the sweetness of the brown sugar and honey. Low sodium soy sauce works if you prefer to control the salt level.
• Brown Sugar and Honey – These two work together to create the sweetness in the glaze. Maple syrup can substitute for the honey, though the flavor will shift slightly.
• Garlic and Ginger – I mince the garlic and finely grate the ginger. Fresh ginger is important here because the dried version does not have the same brightness.
• Scallions – I chop them and add some to the glaze while it simmers, then use the rest as garnish.
• Salmon – I always prefer fresh wild-caught salmon. Thawed frozen salmon works as long as it is patted completely dry before searing. Any variety of salmon will work, from Atlantic to sockeye to king.
• Sesame Oil – This is my preferred oil for searing the fish because it adds a subtle nutty flavor that complements the Asian-inspired glaze. Any neutral oil with a high smoke point will also work.

How to Make Bourbon Glazed Salmon

Build the glaze: I add the garlic, ginger, bourbon, soy sauce, brown sugar, honey, water, and chopped scallions to a medium pot. I bring it to a simmer over medium-low heat and let it cook for 10 to 12 minutes, stirring occasionally, until the glaze thickens. I set it aside and keep it warm.

Season the salmon: I pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper. Drying the surface is what gives the fish a proper sear instead of steaming in the pan.

Heat the pan: I add sesame oil to a large sauté pan or flat top and heat it over medium-high until it begins to smoke lightly. That light smoke tells me the pan is ready for a good sear.

Sear the salmon: I lay the fillets in the pan and immediately turn the heat down to medium. I sear for 2 to 3 minutes per side until golden brown on the outside and still medium in the center. If I am cooking a full batch, I work in rounds so I do not overcrowd the pan.

Glaze and garnish: I brush the bourbon glaze generously over each fillet, then top with sliced green onions and optional sesame seeds.

Serve: I serve immediately with a side of roasted asparagus.

Serving Suggestions

Lately, I like to serve this bourbon glazed salmon over a bed of Filipino garlic fried rice so the extra glaze soaks into the grains, and I always put a side of roasted carrots next to it because the sweetness of the carrots echoes the bourbon glaze. A perfect baked potato split open with butter is also great when I want something more substantial.

When I have people over, I plate the salmon on a large platter, drizzle the glaze over the top, and finish it with scallions and sesame seeds. I like to keep things balanced with a simple green Caesar salad served with my homemade Caesar dressing on the side, along with a slice of warm homemade cornbread to complete the meal.

Make-Ahead and Storage

Make-Ahead: This recipe is best eaten right away. I make the glaze up to a day in advance and store it in the refrigerator, then reheat it slowly over low heat while I sear the salmon.

How to Store: I cover leftover salmon and store it in the refrigerator for up to 5 days. It also freezes well, covered, for up to 3 months. I thaw it in the refrigerator for 1 day before reheating.

How to Reheat: I place the salmon in a pan and warm it in the oven at 350 degrees for 4 to 5 minutes until heated through. I heat the glaze separately in a small sauté pan over low heat.

More Delicious Salmon Recipes

• Smoked Salmon
• Salmon Patties
• Potato Crusted Salmon
• Blackened Salmon
• Broiled Salmon