Bourbon Glazed Salmon Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
348 kcal
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Course
Main Course
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Cuisine
American
Bourbon Glazed Salmon Recipe
Description
The recipe starts by simmering scallions, ginger, garlic, bourbon, soy sauce, brown sugar, and honey until the mixture thickens into a sticky glaze. This glaze combines sweetness from brown sugar and honey with the umami depth of soy sauce and the warmth of bourbon, balanced by the brightness of ginger and scallions. The salmon fillets are seasoned with salt and pepper and then seared in sesame oil until golden and medium doneness, which locks in moisture and creates a slight crust.
Serving the salmon with the bourbon glaze spooned over adds layers of flavor, bringing a balance of sweet, savory, and slightly boozy notes. The dish is styled with roasted asparagus, which adds a fresh contrast. The pan-searing method is quick, suitable for weeknight dinners or casual entertaining. The recipe offers flexibility to grill the salmon instead, and leftover glaze can be saved or repurposed as a marinade or sauce.
The recipe includes various practical tips: it's best enjoyed fresh but can be prepared up to 30 minutes ahead and kept warm. Leftovers store well refrigerated for up to five days or frozen for three months and reheat gently to avoid overcooking. Heating the glaze separately before serving keeps the texture right. The choice of cooking oil is flexible, favoring neutral oils such as olive or safflower.
Ingredients
- 2 tablespoons scallion chopped, plus more for garnish
- 1 teaspoon peeled and finely grated ginger
- 2 teaspoons garlic finely grated
- 2 tablespoons bourbon Jim Beam or other good bourbon
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 2 tablespoons honey
- 8 4- ounce salmon fillet fresh
- 3 tablespoons sesame oil
- salt to taste
- black pepper to taste
Instructions
- Add the scallions, ginger, garlic, bourbon, soy sauce, brown sugar, and honey to a medium-size pot and simmer over medium-low heat until thick while occasionally stirring, which takes about 10 to 15 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.
- Serve with the bourbon glaze and a side of roasted asparagus.
Notes
- Prepare the glaze ahead but serve immediately after cooking the salmon for best texture.
- The glaze can be reheated separately and used as a marinade or sauce for other dishes.
- Leftover salmon stores in the fridge up to 5 days or freezes safely for 3 months; thaw fully before reheating.
- Reheat salmon gently in oven or microwave to avoid drying out; heat glaze separately on low heat.
- Salmon can be grilled instead of pan-seared, cooking about 3-4 minutes per side.
- Preferred cooking oils include olive, safflower, canola, or grapeseed for their neutral flavor and high smoke points.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 29g | 10% |
| Protein | 19g | 38% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 47mg | 16% |
| Sodium | 1124mg | 47% |
| Potassium | 504mg | 11% |
| Fiber | 0.3g | 1% |
| Sugar | 27g | 54% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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