Sweet, sticky, and jam packed with flavor, this bourbon glazed salmon comes together in 20 minutes and is an easy way to get the entire table eating, and enjoying(!) salmon for dinner. This glazed salmon is coated in a caramelized sauce while remaining deliciously tender on the inside. Here’s why we love it!
Psst–looking for more salmon recipes? Check out my collection!
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What is Bourbon Glaze Made Of?
Just a few pantry staples are all you need to make this glazed salmon recipe. Here’s what to collect:
- Brown sugar, packed. If you’re low carb or keto, feel free to substitute for your favorite sweetener.
- Bourbon, any variety will do, I use Bulleit.
- Soy sauce adds salt and a bit of umami flavor.
- Red wine vinegar for some acid to round out the salmon glaze flavor.
- Garlic, fresh not powdered, please! Garlic’s natural oils add a lot of flavor to this bourbon glaze.
How to Make Bourbon Glaze for Salmon
This bourbon glazed salmon is ridiculously easy, just how I like it! Which makes it the perfect weeknight dish when you’re short on time, but looking for something tasty. Here’s how:
- Combine the salmon glaze ingredients in a small saucepan.
- Reduce until thick and sticky, should only take a few minutes. Watch carefully, as the salmon glaze can burn easily due to the sugar.
- Place salmon on a baking sheet and sprinkle with salt and pepper. Psst–it’s best to bring salmon to room temp before cooking, by leaving it on the counter for about 20 minutes. This helps to prevent the salmon from drying out!
- Drizzle all but a few tablespoons of bourbon glaze over the salmon.
- Tent salmon with foil. I love making salmon foil packets, as the moisture inside will circulate and keep your baked salmon extra tender.
- Bake, and enjoy!
What to Serve with Bourbon Glazed Salmon?
As with any sheet pan recipe, there’s plenty of room on the baking sheet for some roasted vegetables–do as I did and sneak in some roasted broccoli, or add your faves; asparagus and salmon are a classic for a reason.
Serve this bourbon salmon with a side of cheesy cauliflower rice, twice baked potatoes, cauliflower mac and cheese, or the traditional version. Really, any hearty BBQ side is worthy of this dish.
Storing, Reheating, and Freezing
I do prefer to eat this brown sugar glazed salmon fresh, as salmon can dry out when reheated. But if you have leftovers, feel free to:
- Store in an airtight container in the fridge. Stash a few extra green onions on the side, and sprinkle over the salmon glaze after it has reheated.
- Reheat in the microwave with a damp paper towel on top, only as much as needed. (Or eat this bourbon glazed salmon cold!)
- Freezing? I don’t recommend freezing glazed salmon; since salmon dries out easily, it’s best made and served fresh.
Have a bit more bourbon glazed salmon than you can eat in one sitting? Here are a few ways we love to make the most of our salmon leftovers:
- Over a bed of greens for a salmon salad. Save extra glaze to use as a dressing.
- As a salmon bowl with grains and veggies.
- Flake the salmon and use it to make salmon frittata, canned salmon salad, or even salmon patties.
See how to make this Bourbon Glazed Salmon on TikTok.
More Salmon Recipes to Love
- Stuffed Salmon
- Salmon Bruschetta
- Pesto Salmon
- Asian Salmon
- Parmesan Crusted Salmon
- Dijon Salmon
- Lemon Pepper Salmon
- Salmon Seasoning
Bourbon Glazed SalmonPrint Recipe Pin Recipe
- 1/4 cup brown sugar packed
- 1/4 cup water
- 1/4 cup bourbon
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon kosher salt divided
- 3/4 teaspoon black pepper divided
- 1 12- oz salmon fillets about 1-inch thick
- Green onions sliced for garnish
- Preheat oven to 400, place top rack 8″ from the bottom of your broiling until. Line a baking sheet with a large piece of foil (large enough to wrap over the top of your salmon–you can also use a second sheet on top).
- Place salmon on baking sheet, and allow the filet to come to room temp as you make the sauce.
- Place brown sugar, water, bourbon, soy sauce, red wine vinegar, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan and reduce until thick and sticky–should be 5-7 minutes. Allow sauce to cool for 15 minutes, then set aside 2 tablespoons of the sauce.
- Sprinkle the salmon with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Brush the salmon with sauce. Then cover with foil, leaving enough room for steam to circulate around and over the salmon.
- Bake until the thickest part of your salmon still has a few minutes longer to cook–will be between 12-16 minutes, but this depends on how thick your salmon is.
- Turn your oven broiler to high. Remove the top layer of foil so the top of your salmon is exposed, and place your baking sheet on the top rack. Broil until the salmon is cooked through (should flake easily at the thickest part), and your glaze has started to caramelize, about 3-4 minutes.
- Serve immediately with set aside sauce and green onions. Enjoy!