Crispy Bourbon Glazed Salmon.
I am always looking for new and exciting ways to eat fish.
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!
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.
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.
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!
Bourbon Glazed Salmon
Ingredients
- 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
Instructions
- 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.
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Salmon for breakfast, anyone?
180 Comments on “Crispy Bourbon Glazed Salmon.”
Just tried this for a birthday dinner. Would limit broil to 3 min. Per side. Really too well done at 5-6 min. Needed to boil sauce down more. Too thin, but tasty! Will try again.
Delicious! Even the two year old loved it. Thanks!
something just ain’t right with this recipe, i followed it to the “T” and i got a sauce with a strong bourbon taste accompanied with a taste of worchestershire sauce. being from Kentucky, i certainly like that Makers Mark Kentucky bourbon taste, but prefer a little milder bourbon flavor on my salmon, On the other hand, i’m not a professional chef, so maybe the problem lies with the writer of this dissertation.
Agree, I added chicken bouillon, instead of salt, and extra soy, onion powder to combat the bourbon, much better!
Oh, I kept going, added frozen orange juice, and a bit of cornstarch to thicken. Threw in some olive oil as well.
When broiling do you broil with the skin side up first?
I would broil the skin up last because if you do it first the juices from the top would flow from the top to bottom and soften the skin. I’m sure you figured it out since this was almost four years ago lol
Yes! Finally something about baked salmon recipes.
Looks tasty.
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We made this tonight. I had Salmon and the wife had it on chicken. Both were very good. The sauce doesn’t loose the bourbon flavor at all. My sauce came out thinner than expected, perhaps I should have boiled longer than 10min. It was still amazing
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Would this work to use swai fish too??
This is an amazing glaze! My brother, who barely acknowledges that there’s food in front of him sometimes, complimented it, and my mother asked me for the recipe. I halved the amount of glaze and ended up with plenty.
This is seriously delish! The only suggestion I would make is to brush some of the glaze on when the salmon is done and let it caramelize in the oven a bit. :) I also added a bit of chopped scallion to the garlic and cooked it ahead of the other ingredients, and added a squeeze of fresh lime juice to the mixture.
I made this for supper tonight and it went over very well. Even my 20 year old son who won’t eat anything hardly, liked it. I did broil it then add the glaze on towards then end to let it caramelize. Definitely a keeper.
THIS IS TO DIE FOR! exactly what I was looking for.very easy to make, I had to substitute the dry mustard for 3 tsp of regular yellow mustard and it was delightful.
Will he remaking it soon.
:O this is amazing
I am DEFINATELY making this tonight!
YUM!
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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!
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!
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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?
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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?
What a cripsy bourbon nice sharing for me, Thanx a lot.
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!
what brand of bourbon do you guys use?
No seafood in pgh???? What about wholey’s…in the strip
How many portions does this recipe serve?
I found this to be too sweet for Salmon but I marinaded some firm tofu in it and fried it in coconut oil. Makes excellent tofu french toast!
Made this tonight and it was awesome!! Want to make it again tomorrow!
great dude how improve?
thanks a lot for sharing crispy bourbon recipe with us…. once again thanks
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Thanks for a great recipe. I’ve used the same recipe for years and was ready to try something new. I will be making this again!
I got a recipe for bourbon salmon from someone years ago, and lost it..=( I’m trying this, as it has all of the main ingredients of the other, which also had fresh orange peel grated in and fresh ginger and butter instead of oil. Another thing we discovered by pure accident, is that if you leave it in the oven way too long at a low temp, (300) It caramelizes, and the outer bits become so concentrated in flavor, that it was one of the best mistakes we ever made! lol Well, it’s in the oven.. and already smells great!
This recipe turned out better than expected. Thank you!
Note: I did not have apple cider vinegar so I substituted it with an orange infused vinegar which gave it a slight citrus note. This is definitely worth making again.
This salmon looks so great, but I really could wolf down this at a minute and I concur, in case you don´t have access to fresh fish, frozen is best.
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Hi! I’m allergic to honey, so do you think I can substitute maple syrup? Thank you!
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You might try this simple salmon topper ; I use EVOO ON THE SKIN
SLICE AN ORANGE OR GRAPEFRUIT 1/4 ” THICK
LAY THE SLICES ON THE MEAT SIDE OF THE SALMON
SMOKE IT ON A CHARCOAL GRILL WITH SOME WOODCHIPS FOR THE SMOKING PART
MOVE THE SALMON PERIODICALLY SO IT DOESNT BURN
WHEN IT TURNS DARK AND FAT COMES UP TO THE SURFACE
REMOVE THE SLICES ,LIGHTLY DRIZZLE LOG CABIN SYRUP OVER THE TOP OF THE FISH “LIKE EATIN CANDY “!
GO EASY WITH THE SYRUP
Excellent
Loved it!!!! My husband did too!
Excellent!!
Best recipe!! Very crispy, delicious!!
….because I forgot to rate upon first submission lol- Definitely a 5-star recipe