Recipe For Bourbon Glazed Salmon

Bourbon Glazed Salmon Recipe With Grilled Asparagus

Bourbon Glazed Smoked Salmon | Delicious and Simple Recipe

Published June 14, 2018.This post may contain affiliate links. Please read my disclosure policy.

This bourbon-glazed salmon recipe is seriously one of the easiest recipes ever. Its perfect for a weeknight meal and elegant enough to serve up to some guests, and the bourbon glaze is to die for!

Over the past 2 to 3 years I have become really interested in cooking with bourbon as both a marinade and a sauce. For this Bourbon Glazed Salmon Recipe with Grilled Asparagus, I used it as both, which I think is kind of the ultimate one-two flavor punch. Its also fun to cook with bourbon because naturally, you get to drink a few swigs while you cook :-). Or maybe thats just me.

I was always taught as a rule of thumb that when cooking with alcohol in any way if you wouldnt drink it normally then dont cook with it. If its a nasty tasting cheap bourbon, why would you want to cook with it right? Definitely dont use it in this bourbon-glazed salmon. Well, this happens all the time, so again be mindful of what kind of bourbon you are wanting to use because remember its going to be a bourbon marinade and a bourbon glaze for the salmon so you better like the taste.

Gather Your Ingredients For This Bourbon Glazed Salmon

For this recipe, you’ll need four center-cut salmon fillets. You’ll also need maple syrup, Dijon mustard, apple cider vinegar, tomato paste, crushed red pepper, minced garlic, and brown sugar. Pisula recommends using light brown sugar for this recipe, but you can use dark brown sugar if it’s all you have. If you opt for the latter, you’ll get more caramelization on the glaze.

You’ll also need tamari, a Japanese sauce made from fermented soybeans which is similar to soy sauce but also slightly different. “My recipe calls for tamari rather than traditional soy sauce, but you can use soy sauce if that’s what you have,” Pisula says. “Tamari is typically darker and richer than traditional soy sauce, and it is also gluten-free.”

Last but certainly not least, you’ll need some mid-range, not-too-fancy bourbon. Anything especially high-end will be buried by the other flavors in the glaze, whereas if it’s too cheap it will ruin the dish. Pisula uses Knob Creek but says that any decent bourbon will do.

Cheddars Bourbon Glazed Salmon Recipe

Ingredients for Making Cheddars Bourbon Glazed Salmon

Heres all you need to make Cheddars Bourbon Glazed Salmon:

4Salmon fillets with skin .
2Garlic heads .
2Medium-sized Onions .
2tbspPineapple .
3¼cupDark Brown Sugar.
¼cupAnd 3 tbsp Jack Daniels Whiskey.
2½cupsPineapple Juice.
½cupTeriyaki Sauce.
1tspRed Wine Vinegar.
¼tspCayenne Pepper.

How to Make Cheddars Bourbon Glazed Salmon

Pre heat your oven to 425 degrees Fahrenheit.
Combine the ingredients in a small saucepan to make the glaze. Bring to a boil and let it simmer on low heat for about 10 to 15minutes, or until the mixture is reduced by half. Remove from heat, and allow to rest till it thickens.
Pat the Salmon Fillets dry and season both sides with Pepper and Salt. Lay the Salmon, skin side down, on a lightly greased wire rack with a baking sheet set beneath it to catch any drips. If you dont have a rack, a simple greased sheet will do as well.
Place in the oven and bake for about 10 to 15 minutes, depending on your Salmon’s thickness.
When the Salmon is almost done, take it out of the oven, switch on the broiler in your oven, and generously brush the glaze over the top of the Salmon. Return the Salmon to the oven and broil for about 30 seconds. Repeat this a few times be careful not to burn the glaze!
Remove the done Salmon from the oven, drizzle the remaining glaze on top, and enjoy.

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Ingredients For Chili Bourbon Glazed Salmon

For The Chili Sauce

Bourbon Use a bourbon you really like, the flavor definitely comes through!
Brown sugar For sweetness
Honey Sticky and sweet
Chili sauce Use any chili sauce you love. Add more for extra heat!
Garlic, minced
Ginger paste this comes in a squeeze tube in the produce section at your grocery store
Fresh lime juice The sauce needs some acidity to balance out the sweet and heat!

For Serving

Salmon Skin on or removed, but we recommend leaving the filet whole instead of cutting into individual portions.
Kosher salt Season everything, always!
Scallions Adds a gentle onion flavor at the end, an absolute must!
Sesame seeds For a little texture and nutty taste!
Cilantro Love it or hate it, we always add a generous amount of cilantro to our Asian-inspired dishes!
Lime wedges That hit of fresh acidity at the end takes it over the top!

Tips For The Best Baked Salmon

Bourbon Glazed Salmon {Fast and Easy!} WellPlated.com

Always make sure to pat salmon dry with paper towels on both side before cooking.
Season fish with kosher salt and black pepper before pouring sauce on top.
Theres a good amount of sugar and honey in this recipe. For easy cleanup, line the baking sheet with parchment paper.
Dont overcook fish! Use a thermometer to check internal temperature. Salmon is medium-rare between 115-125 F.
Want extra heat? Add more Trader Joes chili onion crunch on top before serving!

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Serve The Salmon With Your Favorite Side Dish

That’s it! The salmon is done and dinner is ready to enjoy. Serve the fish with the reserved glaze on the side and chopped scallions sprinkled on top if you wish. Since the flavors in this recipe are so strong, Pisula recommends keeping it simple when it comes to the sides you might pair with this entree. “I love it with rice and a simply prepared green vegetable like broccoli or green beans. But you could also serve with a baked potato or with quinoa, farro, or really any other grain,” Pisula says. Whatever you choose to serve with this salmon, take comfort in the fact that it tastes fantastic and reaches the dinner table with minimal effort.

Fresh Wild Caught Salmon

The past year I have really become interested in sustainable food as it relates to growing it, farming it or raising it. Salmon is one of those things on the outside that seems so healthy no matter what. Well, unfortunately, thats just not true. One would think it would be so easy for people to head out to sea and catch a bunch of wild-caught salmon and bring it back ashore. While there are tons of companies that still do that and it is 100% the best way for health benefits, there are several companies, especially in the past 10 years that have been farming salmon.

When fish is farmed they are condensed to a small habitat which causes disease and pollution amongst the fish. What it comes down to is that the fish are not healthy simply because living conditions are dense with zero agricultural diversity that leads to a number of problems with the fish. The best advice I can give you is always buy and eat wild-caught anything. Yes, it may be a bit more expensive but you have to know what youre putting in your body and that starts with knowing where it is coming from. Oh, and not-too-mention it tastes WAY better than farm-raised. Once youve selected your beautiful wild-caught salmon, place it in the marinade and refrigerate it overnight and up to 48 hours! The longer you can marinate the better.

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Tips For Making The Best Cheddars Bourbon Glazed Salmon

Make sure not to overcook the Salmon. To check whether its done, insert a sharp knife in the thickest portion of Salmon. If it is flaky and slightly pink , it is done. Remember: thicker fillets will take longer to cook.
Ensure that the Bourbon Glaze isnt too thick or too runny. It should cover the Salmon and also look appetizing.
Keep tasting the Bourbon Glaze as you add ingredients. Its taste shouldnt be too overwhelming.

Bourbon Glazed Salmon Recipe

Brown sugar and bourbon glazed salmon

This Bourbon Glazed Salmon recipe takes less than 30 minutes and requires only a few ingredients. Serve with rice and simple steamed veggies.

Weird little tidbit about me I worked at Applebees in the early 2000s. Lets just say it was the heyday of bourbon glazed . . . everything.

Bourbon glazed steaks! Ribs with bourbon bbq sauce! Bourbon glazed chicken . And Im pretty sure there was even a bourbon glazed salmon on the menu.

Its been MANY years since Ive thought about that job or had any desire to bourbon glaze anything. But you know me. Im always looking for new salmon recipes.

From salmon pasta to pineapple salmon, we have this versatile fish at least once a week.

Today, Im sharing an ode to my high school part time job and sharing this updated, delicious take on bourbon glazed salmon.

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How To Make Bourbon Glazed Salmon:

Here is a quick overview of the steps. Make sure you scroll down to the printable recipe card for full details.

Combine the ingredients for the bourbon marinade and stir well to dissolve the sugar.

Add the salmon to the marinade and place it in the fridge for 30 minutes to soak up the flavors.

Remove the salmon from the marinade and place it on a baking sheet.

Transfer the honey bourbon marinade to a saucepan and bring it to a boil. Boil it for several minutes until the marinade reduces down to a thick sticky glaze

Brush the glaze on top of the salmon and transfer the salmon to a preheated oven. Bake for 8 to 12 minutes depending on the thickness of your salmon fillet. .

Transfer the salmon to a platter and serve with any remaining glaze.

brush the glaze on the salmon
bake until desired doneness

Chili Bourbon Glazed Salmon A Weeknight Win

Winner winner spicy salmon dinner! This chili bourbon glazed salmon is the weeknight dinner of our dreams! The flavors are Asian-inspired its got a little heat, a little sweet, and it is completely irresistible. The not-so-secret ingredient? Chili onion crunch!!

The chili bourbon glaze cooks in 5 minutes , is poured generously on top of a large side of salmon , and cooks in 15 minutes!

If our math is correct, that means this spicy, flavor-packed salmon recipe has a cook time of 20 minutes total. Like, hi, we are so here for that!!

Serve with roasted veggies, rice, and lots of fresh cilantro and lime wedges.

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Which Bourbon To Use

When it comes to selecting a bourbon I like to stick with brands I know such as Jim Bean or Wild turkey. For one, I would gladly drink either of those and two you know you are getting a quality spirit. I do also want to say that yes you can absolutely use whiskey for this Bourbon Glazed Salmon. All bourbon is whiskey but not all whiskey is bourbon. Whiskey is distilled from a grain mash and aged in wooden barrels.

There are Irish Whiskeys, Scotch Whiskeys, etc. but if you want it to be a bourbon then it must be made in America. Essentially Bourbon is our version of whiskey. Starting to make sense?

Lets move on to the bourbon-glazed salmon! The marinade is incredibly easy as its an equal 3-part combination of bourbon, brown sugar and soy making for the perfect balance of flavor. In addition to these, I added some umami flavors like garlic, ginger, and scallion to round off the flavors a bit. Add these ingredients to a bowl and be sure to reserve about a half of a cup so that we can turn that into a glaze that wont be contaminated by raw fish.

I cant tell you how many recipes I see that tell people to reduce the marinade after something was marinated in it. NO NO NO, throw that away unless you have a desire to be sick because thats exactly whats going to happen! Thats why reserving it is the better option. You get the great flavor and youll avoid the bathroom :-). Youre welcome!

Brown Sugar And Bourbon Glazed Salmon Recipe

This broiled salmon recipe is my go-to because its so good and cooks up in 10 minutes. Plus, you only need 3 ingredients ).

Ingredients:

1-1.5 lb salmon 1/4 c bourbon 1/2 c brown sugar, lightly packed 1/2 c soy sauce 2 Tbsp oil

Cut your salmon into portions before marinating, using a sharp knife.

Pour all marinade ingredients into a large, double sealed ziplock bag and mix well. Then, add your salmon.

Let marinate in the fridge for 4 hours. When ready to cook, turn the oven on broil and line a large baking dish or rimmed baking sheet with tin foil or parchment paper.

Place salmon on baking sheet and place half way down in the oven. Broil 10-12 minutes, depending on the thickness of the salmon.

Then eat it up!

2 Tbsp oil

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Can You Store Cheddars Bourbon Glazed Salmon Recipe

Its best served fresh, but you can store your Cheddars Salmon Bourbon Glaze Recipe by wrapping it in foil and placing it in an airtight container in the refrigerator. It should remain good for about 3 days. To store a rather large batch of Salmon, place the wrapped Salmon in a freezer-safe container and freeze.

Crispy Bourbon Glazed Salmon

I am always looking for new and exciting ways to eat fish.

It has turned out that Ive made at least one new seafood dish every week for the last month. We love seafood so much and now that the spring is coming, I find myself craving it more and more. If only we lived in an area where fresh seafood was accessible. Pittsburgh that is not you.

I really dont discriminate when it comes to seafood. Okay, well I have a hard time actually eating the tentacles when it comes to calamari, but a good bit of breading always helps. When it comes to salmon, I love it two ways: grilled and broiled. When broiled, it develops a crispy, crunchy crust that I absolutely adore. You just cant beat it!

Its my go-to way for preparing salmon. Especially because I am afraid of the grill. Perhaps this summer I will set a goal to get more comfortable with the grill? Girl meets grill. Then grill will meet bacon.

When my mom made that romano crusted fish last week, she also baked some store-bought bourbon glazed salmon that left us all less than impressed. But I loved the sound of bourbon glazed salmon and was dead set on creating my own glaze this past weekend.

I was thrilled with the results. Even Mr. How Sweet, who moaned and groaned and refused to try the glaze on its own, stating that he doesnt eat bourbon absolutely loved the salmon. And I think that the glaze will be delicious on chicken and shrimp and maybe even dare I say it? Vegetables.

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How To Make Grilled Asparagus

Ive overloaded you on information as it relates to bourbon and fish, but believe it or not I dont really have too many thoughts on buying asparagus. I would always say to buy organic and in season, which are the spring months although you can get some pretty tasty tasting asparagus outside of peak season. Cut off the ends of the asparagus or simply shave them down a bit using a peeler because they can taste a little woodsy.

The next thing you want to do is coat the asparagus in olive oil and season with salt and pepper and place them on the grill or in a grill pan on the burner. This is such a simple and ALWAYs delicious way to eat asparagus!

Last but not least after you sear your salmon in a pan or on a hot grill until golden brown and to your desired amount of doneness, remove it from the pan and add in the ½ cup of the reserved marinade and cook it over medium-low heat until it is reduced by one half. Plate everything up and pour your bourbon glaze over top of the salmon and serve it alongside the asparagus. Enjoy!

If you love this recipe then be sure to check out this honey-soy glazed salmon that is packed with incredible flavors!

More About Glaze For Salmon Fillet Food

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Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.

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