Bourbon Glazed Salmon

Pan-seared salmon finished with a brown sugar bourbon glaze that reduces into a rich, savory coating with crisp edges.

Course Dinner, Main Course

Cuisine American

Keyword bourbon glazed salmon, bourbon salmon recipe, brown sugar salmon, pan seared salmon, salmon with glaze

Prep Time 25

Cook Time 15

Total Time 40

Servings

Calories 520kcal

Author Cathy Pollak

Equipment

large skillet For pan searing and crisping the salmon skin.
Saucepan (small). For reducing the bourbon glaze.
fish spatula Helps flip fillets without breaking.
mixing bowls (small). For seasoning blend.

Ingredients

Salmon:

4 (about 6 ounces each | 170 g each) salmon fillets
2 tbsps (30 ml) avocado oil or other neutral oil, divided
1 tsp (5 g) kosher salt
½ tsp (1.5 g) black pepper
1 tsp (3 g) onion powder
1 tsp (3 g) paprika

Bourbon Glaze:

2 tbsps (28 g) butter
2 cloves garlic minced
⅓ cup (80 ml) bourbon
¼ cup (50 g) packed dark brown sugar
2 tbsps (30 ml) low sodium soy sauce
1 tbsp (15 ml) apple cider vinegar
¼ tsp (0.5 g) cayenne pepper
2-3 green onions sliced

Instructions

Remove the salmon fillets from the refrigerator and let them sit at room temperature for 15 minutes. Pat the fillets very dry with paper towels and rub evenly with 1 tablespoon (15 ml) of the avocado oil.
4 (about 6 ounces each | 170 g each) salmon fillets, 2 tbsps (30 ml) avocado oil
In a small bowl, combine the salt, black pepper, onion powder, and paprika. Sprinkle the seasoning evenly over the salmon, pressing lightly so it adheres.
1 tsp (5 g) kosher salt, ½ tsp (1.5 g) black pepper, 1 tsp (3 g) onion powder, 1 tsp (3 g) paprika
In a small saucepan, melt the butter over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Remove the pan from the heat and carefully pour in the bourbon. Return to medium heat and stir in the brown sugar, soy sauce, apple cider vinegar, and cayenne. Simmer for 5 to 7 minutes until reduced by about half and slightly thickened. Most of the alcohol cooks off during this step, leaving behind a rich flavor. Remove from heat.
2 tbsps (28 g) butter, 2 cloves garlic, ⅓ cup (80 ml) bourbon, ¼ cup (50 g) packed dark brown sugar, 2 tbsps (30 ml) low sodium soy sauce, 1 tbsp (15 ml) apple cider vinegar, ¼ tsp (0.5 g) cayenne pepper
Heat the remaining tablespoon of avocado oil in a large skillet over medium-high heat. Place the salmon skin side down and press lightly for the first 20 to 30 seconds to keep the skin flat. Cook for 4 to 5 minutes until the skin is crisp and releases easily.
Flip the salmon and cook for 1 minute, then spoon a small amount of the glaze over each fillet in the pan. Let it cook for another 1 to 2 minutes so the glaze lightly caramelizes onto the surface.
Transfer the salmon to plates and spoon the remaining glaze over the top. Garnish with green onions and serve immediately.
2-3 green onions

Notes

Remove the pan from the heat before adding bourbon to prevent flare-ups.
Dry the salmon thoroughly for better browning and crisp skin.
Let the glaze reduce until it visibly thickens so it coats the salmon properly.
Spoon glaze onto the salmon in the pan to build flavor directly on the fish.
Use a neutral oil like canola or vegetable oil instead of avocado oil.
Sub brown sugar with honey for a slightly different sweetness.
Replace bourbon with apple juice or pineapple juice for a non-alcoholic version.
Use chives instead of green onions for a milder finish.

If you’re making this Bourbon Glazed Salmon, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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