Bourbon Glazed Salmon
User Reviews
5
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Servings
2
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Course
Main Course
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Cuisine
American
Bourbon Glazed Salmon
Description
The Bourbon Glazed Salmon recipe centers on fresh salmon seasoned with coarse sea salt and black pepper, then broiled on both sides to form a crispy crust. The highlight is the bourbon glaze, a mixture of bourbon, brown sugar, garlic, apple cider vinegar, Worcestershire sauce, honey, and ground mustard. This glaze is simmered to reduce and thicken, bringing a glossy, flavorful layer that complements the fish. The broiler's high heat cooks the salmon quickly, preserving moisture while adding texture.
The resulting dish offers a contrast between the tender, flaky salmon and the sticky glaze, which delivers a nuanced flavor profile blending sweetness, acidity, and umami. This makes for an appealing main course that works well with simple sides or steamed vegetables. Additionally, the glaze can double as a dipping sauce for extra flavor.
The glaze stores well for up to two weeks in the fridge and should be brought to room temperature or gently warmed before use. Adjust the glaze quantity when applying to taste. Broil carefully to prevent overcooking, especially for thicker salmon cuts.
Ingredients
- 1 pound salmon fresh
- 1 tablespoon sea salt coarse
- 1/2 tablespoon black pepper
- 3/4 cup bourbon
- 2/3 cup brown sugar
- 1 garlic minced, clove
- 1 teaspoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1/2 teaspoon ground mustard
Instructions
- Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 8-10 minutes, or until mixture reduces by about half. Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time.
- Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides. Lay it on a non-stick baking sheet. Broil for about 5-6 minutes on each side, until the top develops a crispy crust. If your salmon is very thick, you may need to go a little longer.
- Remove the salmon from the oven and brush it with the bourbon glaze. Add as much or as little as you would like. Feel free to use it as a dipping sauce too. The glaze can be stored in the fridge for a week or two – just allow it to come to room temperature (or slightly warm it) before using.
User Reviews
Overall Rating
5
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