Bourbon Glazed Salmon (Sweet, Smoky & Caramelized in 25 Minutes)

Introduction

Tutorial: how to make bourbon glazed salmon — sear salmon + sticky bourbon glaze + lacquer. 25 min restaurant.

Ingredients List

4 salmon fillets + S+P + 1 tbsp olive oil
1/3 cup bourbon + 1/4 cup soy + 1/4 cup maple + 3 tbsp brown sugar + 2 tbsp Dijon + 4 garlic + 2 tbsp ginger + 1 tbsp rice vinegar + chili flakes
1 tbsp cornstarch + 2 tbsp water
Sesame seeds + scallions + sesame oil + lime + jasmine rice + asparagus

Timing
Save

Glaze 8. Sear 10. Finish 5. Total 25 min.

Step 1 — Glaze

Simmer 5-6 min reduce 1/3.

Step 2 — Slurry Thicken

1 min. Divide in 2.

Step 3 — Pat Dry

Very dry. S+P.

Step 4 — Sear Skin Down 4 Min

Hot oil, undisturbed.

Step 5 — Glaze + Flip

Brush, flip carefully, brush again. 2-3 min to 135°F.

Step 6 — Plate + Drizzle

Final glaze layer. Over rice + asparagus. Sesame, scallions, sesame oil, lime.

Nutritional Information

Calories 540 | Protein 40g | Fat 22g | Carbs 32g | Omega-3 2.5g | Vit D 80% DV

Healthier Alternatives

Less maple. Coconut aminos. No bourbon. Brown rice. No cornstarch.

Serving Suggestions

Jasmine rice. Asparagus, bok choy. Manhattan, riesling, jasmine tea.

Common Mistakes to Avoid

Wet salmon
Overcooked
Thin glaze
High heat after flip
Glaze too early

Storing Tips

2-3 days fridge. 350°F 5 min reheat. No freeze. Glaze 5 days ahead.

Conclusion

That’s how to make bourbon glazed salmon. Comment your bourbon brand, share a photo, subscribe.

FAQs

Best bourbon? Maker’s Mark, Buffalo Trace.

No bourbon? Apple juice + rum extract + molasses.

Frozen? Thawed.

Skin? On.

Make ahead? Glaze 5 days.

GF? Tamari.

Recipe Card: Bourbon Glazed Salmon

Ingredients

4 salmon fillets (6 oz each, skin-on) + S+P + 1 tbsp olive oil
1/3 cup bourbon + 1/4 cup soy + 1/4 cup maple syrup + 3 tbsp brown sugar + 2 tbsp Dijon + 4 garlic + 2 tbsp ginger + 1 tbsp rice vinegar + chili flakes
Slurry: 1 tbsp cornstarch + 2 tbsp cold water
Sesame seeds + scallions + sesame oil + lime + jasmine rice + asparagus

Instructions

Simmer glaze ingredients 5-6 min until reduced by 1/3.
Whisk in slurry; cook 1 min until syrupy; divide in half.
Pat salmon very dry; season with S+P.
Sear skin-down in hot oil 4 min undisturbed.
Brush with glaze, flip, brush again, cook 2-3 min to 135°F internal.
Final glaze; serve over rice with asparagus, sesame, scallions, lime.

Nutrition (per serving)