It’s drool time for salmon lovers! And you know why?
Because this bourbon glazed salmon tastes like something out of Heaven! I am sure you will love its rich taste and texture. There is no overwhelming flavor, just the perfect balance between sweet and savory. Yummy!
This recipe belongs to the category “7 Ingredients Or Less“, so the dish doesn’t call for many products. Basically the main ingredients are bourbon, brown sugar and soy sauce. The rest add a nice extra flavor.
The dish is easy to make and doesn’t take much time. First, make the glaze by bringing the bourbon, sugar, soy sauce, garlic and mustard to a boil, in a small saucepan, then cooking on a low heat until the liquid reduces by half. Easy!
Now prepare the salmon. Season it with salt and pepper and place skin side down on a lightly oiled wire rack set over a baking sheet. If you have a roasting pan with a rack, that’s wonderful. If you don’t, a baking sheet will work just fine.
Bake the salmon until it is almost done. Now it’s time to glaze, but first – turn on the broiler.
Generously brush the glaze on top of the salmon and return to the oven. Broil for about 30 seconds. Watch the salmon while it is in the oven to ensure the glaze doesn’t burn. Repeat the glazing process to give a double glaze.
The glaze caramelized nicely, making this fish super delicious!
I’m drooling again just looking at these pics. Every time I look at them, they make me very hungry.
The remaining glaze can be used as a dipping sauce or may be drizzled over the salmon fillets before serving.
Honestly, this glaze is so good I could eat it with a spoon… Okay, I did eat it with a spoon. Just a few spoonfuls… 🙂
Bourbon Glazed SalmonPrint Pin Rate
- 4 salmon fillets 6 oz. (170g) each, skin on
- 1/4 cup bourbon
- 1/2 cup packed dark brown sugar
- 1/2 cup soy sauce (use reduced sodium for less salt)
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon Dijon mustard
- salt and pepper , to taste
- Preheat oven to 425 F.
- For the glaze: In a small saucepan, combine the bourbon, sugar, soy sauce, garlic and mustard. Bring to a boil and simmer on low for 10-15 minutes, or until reduced by half. Remove from heat and let sit to thicken.
- Pat salmon fillets dry and season with salt and pepper on both sides. Lay the salmon skin side down on a lightly oiled wire rack set over a baking sheet (to catch the drips). If you don't have a rack, a baking sheet will work just fine. Bake for about 15 minutes or so, depending on the size of your fish. When the salmon is nearly done, turn the broiler on in your oven. With a food brush, spread the glaze on top of the salmon. Be generous with your glaze!
- Return to the oven and broil (not too close to heat) for about 30 seconds. Watch carefully that glaze doesn't burn. Repeat the process: take out the salmon, brush with more of the glaze and broil for a few seconds. Remove from oven.
- Arrange the fillets on each plate and drizzle each serving with the remaining glaze. Enjoy!