Bourbon Glazed Salmon Recipe (2024)

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Bourbon glazed salmon is a simple and delicious recipe with a sweet and sticky bourbon glaze. This Asian-inspired recipe comes together in about 15 minutes with 3 simple steps! Picture pan-seared salmon topped with a citrusy orange sauce, sweetened with honey and the natural sugars found in bourbon.

This salmon is best served over a bed of jasmine rice or cilantro lime rice along with my delicious Brussels sprouts with honey and balsamic. Hit the entire plate with a little lemon zest and serve with extra lemon wedges. You’ll be amazed at how well the crispy pan-seared salmon pairs with the salty, sweet, and citrusy flavors.

Why This Recipe Works

The beautiful thing about this glaze is it doesn’t require any marinating. The sauce instantly thickens as it’s heated and carmelizes, rendering a sticky glaze that coats your salmon with so much flavor.

Pan-searing salmon is nearly foolproof and only takes about 5 minutes per side. The combination of seared salmon with a caramelized exterior and a savory sweet sauce is unbeatable!

I also really enjoy blackening salmon and stuffing it into tacos. Not sure you love salmon? A classic beer battered cod is great for fish fry Friday. Less common is knowing how to cook trout—but pop it into a foil packet with garlic and butter and you will be swayed.

Ingredients

• Salmon filets: look for 6-8 ounce portions with the skin removed. Removing the skin is critical for achieving a uniform sear on both sides. You want the glaze to coat the sides of the salmon you consume.
• Oil (for searing): you can use vegetable, canola, or avocado oil. These oils have higher smoke points and are best for searing. Clarified butter or ghee is another great option.

Honey bourbon glaze

• Orange juice: you can use freshly squeezed oranges or store-bought OJ. You can also use grapefruit and lemon juice.
• Honey: honey sweetens the sauce and also helps to thicken/caramelize. You can substitute with brown sugar if you warm up the liquid so it melts before adding to the skillet.
• Low-sodium soy sauce: soy sauce adds color and flavor
• Bourbon: start with 1 tablespoon and add more to taste. Just be cautious not to overdo it. The salmon should not taste boozy. You should also try my cedar plank salmon for a similar flavor! profile.
• Fresh garlic and ginger: far and away the most important flavors in this recipe is garlic and ginger. Fresh ginger adds a phenomenal aroma that’s worlds above ground ginger. Use a microplane to finely mince both garlic and ginger for best results.
• Sriracha: sriracha is optional but adds subtle spice that pairs nicely with the honey and salmon.

See the recipe card for full information on ingredients and quantities below.

How to Cook Bourbon Glazed Salmon

Salmon Internal Temperature

Similar to steak, salmon can be cooked tovarying degrees of doneness(medium-rare, medium, or well-done).

For amedium-rare to medium finish, target an internaltemperature of 125°F to 135°Fupon removing it from the heat source. The residual heat will continue the cooking process as it rests. This will render a juicysilkycenter.

Forwell-done or fully cooked through salmon, remove from the heat just before145°F. Salmon will befirm throughout and easily flake apartwhen tested with a fork. Per theUnited States Department of Agriculture (USDA), the thickest section of cooked salmon should attain a minimum internal temperature of 145°F. Use a digital thermometer if you’re unsure.

I don’t recommend cooking salmon over 145°F as it tends to dry out and get tough.130°F is the sweet spot.

Frequently Asked Questions

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