Bourbon glazed salmon is a deliciously simple yet elegant preparation when you long for succulent salmon with lots of rich flavor. Brushed with a homemade bourbon glaze, kissed with the flavors of tart cherry juice, then broiled until glossy sweet and savory, this mouthwatering salmon recipe is a restaurant quality meal prepared very simply at home!
Bourbon Glazed Salmon, Elegant Yet Easy
So much of what I adore about recipe developing and sharing my recipes here on The Cozy Apron is allowing folks a little glimpse into just how simple it truly can be to prepare an elegant, restaurant-quality meal in the comfort of one's own kitchen.
This mouthwatering bourbon glazed salmon recipe is a terrific example of such a meal, with its earthy flavors, its glossy finish and its rich sweet and savory notes. It's what you'd expect to enjoy at a favorite steakhouse or bistro as a more pricy fish entree.
Salmon is such a succulent fish to cook with, and giving it a wonderfully sophisticated little twist by brushing it with a cherry-infused bourbon glaze makes dinnertime feel a little extra special and indulgent. And, it's a lot less effort than one might think!
Served with a simple rice pilaf, mashed potatoes or green salad, this bourbon glazed salmon only looks and tastes like a “special occasion” meal, but it's quick and easy enough to enjoy anytime you'd like to include salmon in your dinner rotation!
A Salmon Glaze Both Sweet and Savory
Preparing this mouthwatering salmon recipe is as simple as whisking together and simmering up my flavorful bourbon glaze, broiling the salmon fillets for a few minutes, then a brush with the glaze and back to broil for the finish.
The delicious glaze is prepared with equal parts bourbon and tart cherry juice, plus some honey, a splash of apple cider vinegar, brown sugar, salt and a teeny hint of Dijon mustard. All of these ingredients are whisked together, then brought to a simmer and allowed to reduce.
The lovely glaze is then cooled (which slightly thickens it even more), then generously brushed over the salmon fillets towards the end of their broiling process. I even like to brush on a little extra glaze right after the salmon has come out of the oven for more glossiness and flavor!
Here's a peek at my bourbon glazed salmon recipe: (or just jump to the full recipe...)
- To get stared, I whisk together my glaze ingredients in a small pot or sauce pan, bring to the simmer, and cook for 20 minutes to allow the glaze to reduce. Then, I allow the bourbon glaze to cool for 45 minutes (I place it into the fridge to expedite the process) to allow it to thicken a bit more.
- When I'm ready to cook my salmon, I season the salmon fillets and allow them to marinate for 10 minutes. Then, I place them onto a foil-lined baking sheet and broil the fillets for 8-9 minutes.
- Next, I brush each salmon fillet with a generous amount of the bourbon glaze, then place the fillets back under the broiler and finish for another minute or so until deeply caramelized on top.
- To serve, I brush extra glaze over each salmon fillet, and serve with rice pilaf, or my desired choice of side.
Bourbon Glazed Salmon
by Ingrid Beer
Yield: Serves 4
Nutrition Info: 489 calories per serving
Prep Time: 20 minutes
Cook time: 28 minutes
Total time: 48 minutes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon granulated onion
- ½ teaspoon granulated garlic
- ¼ teaspoon paprika
- 4 (6ounce) skinless salmon fillets
- Olive oil
Bourbon Glaze Ingredients:
- ½ cup bourbon
- ½ cup tart cherry juice (100% juice, not from concentrate)
- ½ cup honey
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ½ teaspoon Dijon mustard
- ½ teaspoon apple cider vinegar
- Begin by preparing all of your bourbon glaze ingredients to have organized and ready for yourself.
- Next, prepare the bourbon glaze: add all of the glaze ingredients up to and including the Dijon mustard to a medium-small sauce pan, and whisk to combine.
- Place the sauce pan over medium-high heat, and once the mixture begins to vigorously simmer, reduce the heat to low, and allow the glaze to gently simmer, stirring occasionally, for about 20 minutes (it will have reduced and will be slightly thickened).
- Pour the glaze into a bowl, and chill in the fridge for about 45 minutes (the glaze will continue to thicken as it cools); once cooled, add the apple cider vinegar and stir to combine; set aside.
- Next, gather up all of your salmon ingredients to have organized and ready for yourself.
- In a small dish, mix together the salt, black pepper, granulated onion and garlic, and the paprika; set aside this seasoning mixture for just a moment.
- Place the salmon fillets onto a large plate, and drizzle with a little bit of the olive oil; next, sprinkle the seasoning evenly over the fillets, and allow them to marinate for 10 minutes.
- While the salmon marinates, turn the oven on to the “broil” setting and preheat your broiler, and line a baking sheet with foil.
- Place the fillets onto your baking sheet, and broil the salmon for 8-9 minutes; then, remove the salmon and brush a generous amount of the bourbon glaze over each fillet, and place back under the broiler for about 1 more minute to caramelize the glaze a bit.
- To serve, brush a little bit more of the glaze over the salmon fillets, and serve with your desired side.
Tips & Tidbits for my Bourbon Glazed Salmon:
- Skinless salmon fillets: When cooking salmon, I typically prefer to use skinless salmon fillets, roughly 6 ounces in size. However, if you prefer salmon with the skin on, then feel free to use that instead.
- A good kick of bourbon: While this glaze calls for a good amount of bourbon, much of the alcohol will be simmered out during the cooking/reduction process. You want to be able to taste the bourbon and its rich sweet and earthy notes in the glaze.
- Pure, tart cherry juice, no sugar added: When looking for cherry juice, make sure that you are choosing 100% pure tart cherry juice, and not one that is from concentrate or sweetened. Additional sweeteners are already being added to the glaze, and a sweetened cherry juice or concentrate would make the glaze far too sweet.
- Prep ahead for convenience: If you're looking to make meal time even more of a breeze on the day you plan to serve this bourbon glazed salmon, then prep the glaze a day or two ahead of time and keep it in a container in the fridge. Then, all you'll need to do is simply broil the fillets for a few minutes, brush with glaze, and finish with more glaze before serving.
- Tasty side to serve with bourbon glazed salmon: For the rice pilaf pictured in the photo, you can simply click here for the recipe. Other delicious options are mashed potatoes, quinoa, or even a mixed green salad.
Hungry for more delicious salmon recipes? Check out this Blackened Salmon, this Pan Seared Salmon, this Broiled Salmon, or this Grilled Salmon Chopped Salad!
Cook's Note: This recipe was originally published in 2015, and has been updated with even more love!
The Cozy Apron
That's very sweet of you, Thalia; thank you!
ABSOLUTELY FABULOUS! everyone loved this recipe! I made the rice, too!
The Cozy Apron
Hi Tina, I'm so glad to read that! And I'm thrilled that you even tried the rice, too! 😉 Thank you for your commenting.
Ingrid, this salmon was delicious! I couldn't find any tart cherry juice at my local grocery, so I used cranberry juice instead.
The Cozy Apron
Melissa, that's great! Glad you enjoyed it! And the cranberry juice was a good sub-in for the cherry—good thinking in a pinch! 😉 Thanks for commenting.
I'm not too keen on heating olive oil at high temperatures. Would it be okay for me to bake the salmon in the oven at 400 degrees for 12-15 minutes, then broil it for the last minute?
The Cozy Apron
Hi Rachel, sure! Feel free to substitute a different oil, as well; avocado oil is awesome for high heat.