Maple Bourbon Glazed Salmon
- Gluten-Free
- Dairy-Free
- Paleo
- Low Calorie
- Pescatarian
This maple bourbon glazed salmon recipe is perfect for a weeknight meal and full of flavor! It only takes 20 minutes to make and I have no doubt that this is going to be your new favorite salmon recipe!
Bourbon Glazed Salmon is the best way to make salmon
I love a good dinner that is easy and quick to make but looks and tastes like I spent forever making it. This is one of those recipes. It is so impressive, yet so simple. Perfect for a date night or for your next dinner party!
So many delicious flavors in this maple bourbon glazed salmon
The sweet, flavorful maple bourbon glaze contrasted with the delicate, flaky salmon is just to die for. And I’ve added a tiny bit of cayenne pepper to the glaze to give it a little extra kick. But don’t worry, it’s not actually spicy. The cayenne pepper just adds that extra something that brings out all the delicious flavors in the bourbon and maple syrup.
Tips for making this bourbon glazed salmon
One quick tip: When reducing a liquid with any type of sugar in it to make a glaze, it is important to take it off the heat at just the right moment.
If you don’t let it reduce enough it will be too runny (still delicious, but not quite what you want) and if you let it reduce too long it will become too thick and will literally harden into a candy when it cools off. And that’s a huge headache to clean up. Been there, done that.
You can tell it is ready when you scrape the bottom of the pan and the liquid takes a few seconds to fill in the area you just scraped. Thickened, but not too thick.
Now, on to the recipe!
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Maple Bourbon Glazed Salmon
- Gluten-Free
- Dairy-Free
- Paleo
- Low Calorie
- Pescatarian
Ingredients
- 12 oz salmon cut into 2 fillets
- 1 Tbsp grass-fed butter or ghee melted
- 1/16 tsp black pepper freshly ground
- 1 tsp sea salt divided
- 1/2 cup bourbon
- 4 Tbsp maple syrup
- 1/2 tsp chili powder
- 1 pinch cayenne pepper
- 1 green onion thinly sliced
- 1 Tbsp fresh parsley chopped
Instructions
- Preheat oven to 425ºF/218ºC.
- Rinse salmon under cold water and pat completely dry.
- Grease a baking dish with butter or ghee.
- Place the salmon fillets in the dish and brush on the rest of the butter or ghee using a pastry brush.
- Sprinkle on pepper and 1/2 tsp sea salt.
- Set the baking dish aside and prepare the glaze.
- To make the glaze, pour bourbon, maple syrup, chili powder, 1/2 tsp sea salt, and cayenne pepper into a small saucepan.
- Bring the mixture to a boil over medium heat, stirring with a flat-headed wooden spoon or heat-resistant rubber spatula.
- After it reaches a boil, reduce the heat and simmer for approximately 10 to 11 minutes or until you have a thickened syrupy glaze. Stir and scrape the bottom of the pan about once per minute during the reduction process. Be careful not to let it simmer too long because the mixture will become too thick and harden once it cools.
- While the glaze is reducing you can bake the salmon.
- Once the oven is hot, place the salmon in the oven on the center rack and bake for about 6-8 minutes. I find that 6 minutes is perfect for fillets that are 1-inch thick in the center. The flesh should be opaque and flake easily with a fork when cooked through. Take care not to overcook the salmon.
- Remove the fillets to plates and spoon the glaze over the fillets.
- Top the salmon with green onion slices and parsley.
- Serve immediately and enjoy!
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I hope you enjoyed this recipe! I’d love to hear your feedback in the comments section 🙂
xx Kit
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Try putting a little glaze (yes, it will be runny) on the salmon before you put it in the oven. The salmon absorbs the flavor much more!
This is the absolute BEST salmon we have ever had! So easy my husband made it. So awesome, we downloaded all the salmon recipes to try.
I’m so glad you all enjoyed it! Thanks so much for the stellar review!!
I have always wanted try to make this and enjoy Eating it.. other recipes the bourbon was overpowering.. this was a perfect match.. well done!🌟🌟🌟🌟🌟 I also had quite a bit of salmon, prob 4 times the amount in recipe.. (we are salmon fans). I cooked mine at 425 for 10 minutes, shut off oven, cracked door and finished as to not over cook for 5 more minutes in oven. The filets I had were 1.5 inches thick in the center n timing was perfect.. we loved this recipe and will be making this again very soon.. great recipe & full of flavor, but not over powering!!
So glad you enjoyed the recipe! 🙂
This was so delicious!! I doubled sauce for double the salmon and cooked on grill instead. Cooking time was much longer for sauce, maybe double , likely due to double the liquid. I stopped cooking sauce when the liquid was getting thicker, but still not syrupy, and it became like syrup as it cooled. I wondered if I could make a big batch of the sauce ahead of time and keep in fridge and warm up when needed. I’m going to try that next time. My college son said this was the best way he’s ever had salmon prepared. Thank you so much for this recipe!!
Hi Susan! Thanks so much for the review! I’m so glad that y’all enjoyed it so much! So fun that you made it on the grill! I need to try that. Did you do a cedar plank? You’re very welcome 🙂
Eating this right now for meal prep. So, so good.
Hi, Julie! Yay! So glad you like it 🙂 Thanks so much for your comment
Cooked for 8 minutes at 425 on middle rack. Filets we’re about 1″ thick. They were barely cooked through.
I’m so sorry that the cook time didn’t work for you! I hope you were able to salvage the meal by cooking a little longer. The cook time of 6 to 8 mins for a 1-inch filet has worked well for me and many others who have made the recipe. Have you checked the temperature of your oven using an oven thermometer? Sometimes oven display temps can be significantly off. Something like this should do the trick https://www.amazon.com/gp/product/B003EDY97U/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003EDY97U&linkCode=as2&tag=kitscoastal-20&linkId=519135b94f8ccfb76b62c4501b36b4b6