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.
Ingredients
- 2 finely grated garlic cloves
- 1 teaspoon peeled and finely grated ginger
- 2 tablespoons Jim Beam or other good bourbon
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 3 tablespoons honey
- 1/4 cup water
- 2 tablespoons chopped scallions + more for garnish
- 8 4- ounce fresh salmon fillets
- 3 tablespoons sesame oil
- salt and pepper to taste
Instructions
- Add the garlic, ginger, bourbon, soy sauce, brown sugar, honey, and water to a medium-size pot and simmer over medium-low heat until thick while occasionally stirring, which takes about 10 to 12 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.
- Brush the salmon with the bourbon glaze and add a garnish of sliced green onions and optional sesame seeds. Serve it with an optional side of roasted asparagus.
Notes
The real key difference between a good bourbon glazed salmon and a great one is in the glaze consistency. If you pull it off the heat too early, it will be thin and slide right off the fish. I let it simmer until it coats a spoon and hold a line when I drag my finger through it on the back of the spoon. That is the texture you want.
Watch the heat on the sear: I start hot to get the color and then drop to medium right away. Salmon cooks fast and if the heat stays too high, the outside burns before the center is done. Medium gives the fish time to cook through while keeping that golden crust.
Use quality bourbon: Cooking with cheap liquor gives you cheap flavor. I would not pour something into the glaze that I would not drink on its own. Jim Beam or Wild Turkey are solid options that will not break the bank.
Pat the salmon dry: This step is non-negotiable. Moisture on the surface creates steam and prevents browning. I use paper towels and press firmly on both sides before seasoning.
Save extra glaze: There will be plenty left over after glazing the salmon. I keep it in the refrigerator and use it as a marinade for chicken, a dipping sauce, or drizzled over rice throughout the week.
Grill as an alternative: If you prefer to grill, cook the salmon over medium to high heat for 3 to 4 minutes per side and brush the glaze on during the last minute so it does not burn on the grates.
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. The fish itself should be cooked fresh.
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. The microwave works in a pinch, but the oven keeps the texture better.
Nutrition
Calories: 348kcalCarbohydrates: 29gProtein: 19gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gCholesterol: 47mgSodium: 1124mgPotassium: 504mgFiber: 0.3gSugar: 27gVitamin A: 64IUVitamin C: 1mgCalcium: 35mgIron: 1mg