Glazing is one of the yummiest ways to cook salmon, and this Bourbon Glazed Salmon is the latest, greatest way to land a healthy serving of fish on your plate.
Brushing a sauce over salmon, then finishing it in the oven (the glaze + bake method) is versatile and near foolproof.
Bourbon isn’t only for sipping—it’s lightly smoky, buttery flavor makes it an excellent ingredient for cooking too! (Just ask this Bourbon Chicken.)
Bourbon gives this maple glaze pizzaz, richness, and backbone.
It balances the brown sugar and keeps it from tasting too sweet.
For more about salmon baking times and temperatures, check out my Salmon Temperature Guide.
If you are new to cooking or eating fish, this is an excellent beginner fish recipe.
- It’s easy. You don’t need to marinade the salmon in advance, unlike many of the bourbon salmon recipes I found online.
- It’s foolproof. The worst thing you can do is overcook salmon. If you are new, Pan Seared Salmon might be a bit advanced, so I recommend starting with a baked salmon recipe like this one or my gold-standard Baked Salmon in Foil. It’s nearly impossible to mess up!
- It’s DELISH. The sticky, lightly smoky maple glaze gives this recipe serious crowd appeal.
5 Star Review
“This recipe was very easy and so tasty! My husband who really doesn’t love salmon even approved. Thank goodness because I robbed his man cave for the bourbon!”— Gail —
How to Make Bourbon Glazed Salmon
This bourbon salmon recipe is simple enough for a quick weeknight, while also tasting elevated enough for a special occasion.
For even more tips, check out this essential guide to How to Cook Salmon.
- Salmon. Rich in omega-3 fatty acids, lean protein, and potassium, salmon is incredibly healthy. It’s also extremely versatile and pairs beautifully with the flavors in this bourbon maple glaze. Even fish skeptics will enjoy salmon’s mild flavor and light, flaky texture.
- Bourbon. Warm, cozy and alluring, 8 tablespoons bourbon takes this salmon from basic to mouth-watering.
- Maple Syrup + Brown Sugar. Both add delicious sweetness that balances the other flavors and helps the glaze caramelize to perfection. Don’t skip the brown sugar; it’s necessary for the glaze to thicken.
- Worcestershire Sauce. A little savory, a little sweet, and lightly tangy. It gives the glaze depth.
- Soy Sauce. For that irresistible umami goodness and to balance the sweetness (jus as it does my Miso Salmon recipe).
- Apple Cider Vinegar. Adds much-needed acidity and brightens up the glaze.
- Bring the glaze ingredients to a boil, stirring consistently. Remove the mixture from the heat.
- Line a baking sheet with parchment paper and foil. Lay the salmon skin side down on the foil. Season with salt and pepper, then brush the glaze over the top.
- Drizzle any remaining glaze on the salmon.
- Fold the aluminum foil over the salmon to create a sealed packet. Bake for 15 to 18 minutes at 375 degrees F.
- Open the foil packet. Place under the broiler for 3 to 4 minutes. Garnish, cut into individual salmon fillets, and DIG IN!
If the bourbon glaze in addition to the smokiness of a grill sounds irresistible to you, make grilled bourbon glazed salmon using the same method as in this Grilled Salmon in Foil while still using this bourbon glaze on the fish instead.
- To Store. Refrigerate leftover salmon in an airtight storage container for up to 2 days.
- To Reheat. Very gently rewarm leftovers on a baking sheet in the oven at 350 degrees F, in a small skillet on the stove, or enjoy at room temperature.
Use leftover bourbon glazed salmon on a salad (this Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons would be tasty!). It would also be scrumptious mixed in with scrambled eggs, pasta, or rice (Homemade Fried Rice with salmon sounds delish!).
What to Serve with Maple Bourbon Salmon
- Root Vegetables. Oven Roasted Potatoes, Roasted Sweet Potatoes, and Roasted Carrots both pair nicely with fish.
- Green Vegetables. Try Air Fryer Broccoli, Roasted Brussels Sprouts, or Sautéed Cabbage.
- Salad. Green salads Spinach Strawberry Salad and grain- or legume-based salads (like Roasted Vegetable Chickpea Salad) go well with salmon.
- Grains. Try quinoa or Lemon Rice. For a low carbohydrate option, use cauliflower rice.
Recommended Tools to Make this Recipe
- Baking Sheet. Enjoy bourbon glazed salmon whenever a craving strikes!
- Instant Read Thermometer. The best way to make sure your salmon is cooked through.
- Saucepan. Perfect for preparing the glaze.
Frequently Asked Questions
Any mid-range bourbon you enjoy mixed into cocktails works well for cooking. A few of my go-tos are Bulleit, Maker’s Mark, Buffalo Trace, and Four Roses.
If you prefer to make a non-alcoholic version of this glaze, you could try substituting 1/8 cup of apple cider vinegar plus 1/2 cup apple juice in place of the bourbon.
My recommendation is to line your foil with parchment paper. This will keep the fish from touching the foil, but you’ll still be able to form a packet to insulate the fish as it cooks.
Bourbon Glazed Salmon
- 1/2 cup bourbon
- 2 tablespoons pure maple syrup
- 2 tablespoons brown sugar light or dark; do not omit or the glaze will not thicken
- 1 tablespoon Worcestershire sauce
- 1 tablespoon low sodium soy sauce
- 1 clove minced garlic
- 1/2 teaspoon apple cider vinegar
- 1 2-pound side of salmon (I prefer skin-on for cooking)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Chopped green onions optional for serving
- In a medium saucepan, combine the bourbon, maple syrup, brown sugar, Worcestershire, soy sauce, garlic, and apple cider vinegar. Bring the mixture to a boil over medium high. Continue to simmer rapidly, stirring almost constantly. The mixture will look very active and almost foamy. Continue to cook, stirring constantly, until mixture has thickened and reduced by about half, 3 to 5 minutes. Remove from the heat.
- Position racks in the center and upper third of your oven and preheat the oven to 375 degrees F. For easy clean up in case the glaze leaks, line a large baking dish or rimmed baking sheet with parchment paper, then place a large piece of aluminum foil on top. Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while the glaze cools and the oven preheats.
- Place the salmon on top of the foil. Sprinkle with the salt and pepper. Rub to coat, then brush the glaze all over the top.
- Drizzle on any extra.
- Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
- Bake the salmon on the center rack for 15 to 18 minutes, until the salmon is almost completely cooked through at the thickest part but still has several minutes to go. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
- Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam).
- Change the oven setting to broil, then return the fish to the oven, placing it on the upper third rack. Broil for 3 to 4 minutes, until the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook. You also can use an instant read thermometer inserted at the thickest part of the fish; fish is cooked at 145 degrees F (I like to pull mine out a few degrees early, then let it rest a few minutes so that the carry over cooking allows it to reach temperature).
- Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
- To serve, cut the salmon into portions. Enjoy hot, with a sprinkle of green onions as desired.
- TO STORE: Refrigerate salmon in an airtight storage container for up to 2 days.
- TO REHEAT: Very gently rewarm leftovers on a baking sheet in the oven at 350 degrees F.
- Leftovers would be delicious on a salad or mixed with rice, pasta, or eggs.
- BOURBON TIPS: Any mid-range bourbon that you enjoy drinking is great here! A few of my go-tos are Bulleit, Maker’s Mark, Buffalo Trace, and Four Roses.
- TO MAKE WITHOUT BOURBON: A similar liquor like rum or cognac will also work here. If you prefer to make a non-alcoholic version of this glaze, you could try substituting 1/8 cup of apple cider vinegar plus 1/2 cup apple juice in place of the bourbon.
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