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

Crispy Bourbon Glazed Salmon I howsweeteats.com

It has turned out that I’ve 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 don’t 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 can’t beat it!

Crispy Bourbon Glazed Salmon I howsweeteats.com

It’s 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.

Crispy Bourbon Glazed Salmon I howsweeteats.com

I was thrilled with the results. Even Mr. How Sweet, who moaned and groaned and refused to try the glaze on it’s own, stating that he “doesn’t 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.

Crispy Bourbon Glazed Salmon I howsweeteats.com

The recipe makes a good bit so you have leftovers – simply store it in the fridge and use for a glaze or dipping sauce later. And if you don’t like the taste of bourbon, don’t fear… it’s nothing like drinking the straight stuff. It’s sweet and a little bit tangy, somewhat reminiscent of a barbecue sauce. I could eat it with a spoon, but that shouldn’t surprise you.


It compliments the salmon so perfectly that you can serve it as the main course, in a taco, in a salad (boo!), on a bagel or in some sort of sandwich. The possibilities are endless!

Crispy Bourbon Glazed Salmon I howsweeteats.com

Bourbon Glazed Salmon

makes about 1/2 cup of glaze

1 pound fresh salmon

1 tablespoon coarse sea salt

1/2 tablespoon black pepper

3/4 cup bourbon

2/3 cup brown sugar

1 garlic clove, minced

1 teaspoon apple cider vinegar

1 tablespoon worcestershire sauce

1 tablespoon honey

1/2 teaspoon ground mustard

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.

Crispy Bourbon Glazed Salmon I howsweeteats.com

Salmon for breakfast, anyone?

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157 Responses to “Crispy Bourbon Glazed Salmon.”

  1. #
    Natalie @ In Natalie's Shoes — December 29, 2014 @ 3:14 pm

    OMG how have I not seen this before! I’m terrified of grilling, too.. Perhaps I will try it this upcoming year with this recipe!


  2. #
    Nita — April 20, 2015 @ 8:32 am

    Tried this last night and it was wonderful! I added 1/2 teaspoon of balsamic (had it out to dress the greens) and the glaze was incredibly tasty. I’m sure without my addition it would have been equally as fantastic! Topped the salmon with mango and pineapple compote (mixed in a little glaze and warmed it before adding to the top) after taking out of the oven…soooo good!! And pretty too!


  3. #
    Lakeconroemom — June 14, 2015 @ 6:20 pm

    Sound delectable! I was searching for a rum-glazed salmon recipe! And will try this for sure. Question: after the salmon has cooked and you baste with the glaze…. You don’t return back to the broiler for a few minutes? So it’s more of a sauce?


  4. #
    Christy — July 9, 2015 @ 6:56 pm

    I accidentally mixed the salt and pepper in and put on stove. It caught fire! I brought it outside – do you know if still worth saving?


  5. #
    Fashion elle — August 16, 2015 @ 9:41 am

    What a cripsy bourbon nice sharing for me, Thanx a lot.


  6. #
    debdeb — September 16, 2015 @ 1:39 pm

    Heads up people! Don’t use 90 proof Bourbon! The inside of my saucepan went up in flames!! I should’ve remembered the higher the proof the more Flameable it is!! Thank you Jesus I didn’t get burned!


  7. #
    Lily — November 2, 2015 @ 4:53 pm

    what brand of bourbon do you guys use?



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