Bourbon Glazed Salmon Recipe

This Bourbon Glazed Salmon recipe takes less than 30 minutes and requires only a few ingredients. Serve with rice and simple steamed veggies.

Weird little tidbit about me – I worked at Applebee’s in the early 2000’s. Let’s just say it was the heyday of bourbon glazed . . . everything.

Bourbon glazed steaks! Ribs with bourbon bbq sauce! Bourbon glazed chicken (which I would normally order for my shift meal, along with mashed potatoes and veggies). And I’m pretty sure there was even a bourbon glazed salmon on the menu.

It’s been MANY years since I’ve thought about that job or had any desire to bourbon glaze anything. But you know me. I’m always looking for new salmon recipes.

From salmon pasta to pineapple salmon, we have this versatile fish at least once a week.

Today, I’m sharing an ode to my high school part time job and sharing this updated, delicious take on bourbon glazed salmon.

This bourbon glazed salmon recipe is flavorful and fast!

Just like my jalapeno salmon and apricot glazed salmon recipes, this bourbon glazed salmon recipe includes a flavorful but easy-to-prepare homemade sauce.

The bourbon sauce for salmon can be prepared while the fish is in the oven. It should take only about 5 minutes to cook, but you could also prep it in advance and keep it in the refrigerator, too (more on that in the next section).

To make the sauce for this bourbon salmon recipe, simply stir together bourbon, brown sugar, soy sauce, rice vinegar (save the balsamic for balsamic glaze), ginger and garlic in a small pot. Bring it all to a boil and cook 3 to 5 minutes or until the mixture has reduced by about half.

Turn off the heat and whisk in a little butter, kosher salt, and ground white pepper. That’s it!

Psst – if you don’t have time to make homemade sauce, try my pesto salmon. It uses store-bought basil pesto, so it’s even faster!

The bourbon sauce for salmon can be made in advance!

While the bourbon glaze takes only about 5 minutes to make, I see all you meal preppers out there. The people who want to prepare as much as possible in advance so that weeknight meals are a breeze. I got you.

One way to make sure that this bourbon glazed salmon recipe comes together as fast as humanely possible is to make the bourbon sauce in advance.

So, go ahead and make this bourbon glaze up to 3 days in advance (you can do this with the glaze for my honey roasted carrots, too). Just keep the bourbon sauce for salmon it in an airtight container in the fridge until you’re ready to serve the bourbon brown sugar salmon.

Then, spend those extra 5 minutes making some quick side dishes to go along with this bourbon salmon recipe, and you’re ready to eat!

How to buy the best fish for bourbon salmon:

Just like with stuffed salmon and my salmon sandwich, I prefer a thicker, center-cut piece of salmon, and not a thinner, tail-end piece for this bourbon glazed salmon recipe.

The tail end pieces are really better for a recipe where the salmon is going to be flaked, like salmon cakes with fresh salmon or Cajun salmon pasta.

If you have a grocery store, butcher, or seafood market where you can specify that you need center-cut pieces, that’s ideal for this bourbon brown sugar salmon.

You can use any variety of salmon you like best for this bourbon salmon, whether that’s Atlantic salmon, sockeye salmon, or something else. Food & Wine’s Guide to Every Type of Salmon You Can Buy will help you learn the differences.

How to bake bourbon brown sugar salmon:

Baking salmon is basically the easiest thing in the world, and I use this same technique for my salmon alfredo, too. For this bourbon salmon recipe, first, preheat the oven to 400 degrees F.

Then, grab a small rimmed baking pan. I usually line it with foil for super easy cleanup. Spray the foil with nonstick cooking spray (or rub it lightly with olive oil) so the salmon doesn’t stick.

Place the salmon on the foil and give it a sprinkling of salt (or, for extra flavor, a little rib dry rub).

Bake at 400 degrees F for 18 to 20 minutes or until the fish is cooked through. If you have an instant read thermometer, the easiest way to check for doneness is to check for an internal temperature of 145 degrees F in the thickest part of the fillet.

The next step, broiling, is optional for bourbon glazed salmon, but I really like to do it, as it gives the fish kind of a crispy, caramelized crust.

I brush each piece of fish with the bourbon glaze, and then return the pan to under the broiler. Just like when you broil the sugar on top of chocolate creme brulee, watch it SUPER CAREFULLY and let it broil for just a minute or so until the sauce bubbles and caramelizes.

If you prefer not to use the broiler for this bourbon glazed salmon recipe, simply brush the bourbon glaze onto the fish when it comes out of the oven and serve without broiling. It’s great either way.

What type of bourbon should I use?

Look, you don’t need to use anything fancy or top shelf for this bourbon glazed salmon recipe! Conversely, it shouldn’t be so cheap that you wouldn’t bother drinking it.

I used Bulleit bourbon for this bourbon salmon recipe, because that’s generally what we have on hand. It’s a nice middle-of-the-road bourbon that is equally good for cooking and drinking in a bourbon lemon rosemary cocktail.

What to serve with this bourbon salmon recipe:

Like my wonton nachos and orange ginger chicken, this recipe has an Asian-inspired flare to it with the soy sauce and ginger in the glaze, so I chose to serve this bourbon glazed salmon with rice and steamed sugar snap peas (which I also love in Easter salad).

Asian noodle salad would also be delicious alongside a piece of this salmon.

Skip the rice or pasta and bulk up the meal with cucumber and avocado salad, blistered tomatoes or mixed greens with miso salad dressing, for a lower carb meal.

Simple roasted potatoes and sauteed green beans (or green beans and tomatoes) are also a good choice to pair with this bourbon glazed salmon recipe.

And maple Brussels sprouts and roasted acorn squash slices are a great side dish for just about ANY entree!