Can we all agree that the best recipes are the ones handed down through the family? That’s where most of my favorites originate and this brown sugar and bourbon glazed salmon is no different. I credit this recipe with teaching me to enjoy salmon as a kid and used it to teach Kaitlyn the same. It’s tried and true and the best part? This brown sugar and bourbon glazed salmon is so easy! It’s delicious and I have yet to meet a person who doesn’t like it- my kids included.
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Brown Sugar & Bourbon Glazed Salmon
How to Choose a Bourbon for Salmon Marinade
The marinade has a bold and slightly sweet taste. Brown sugar makes is sweet. Soy sauce gives it a salty, umami characteristic. But, it definitely owes its distinctive flavor to the bourbon. However, don’t let the inclusion of alcohol scare you off if that’s not your thing.
You don’t have to drink hard liquor or buy a big bottle of bourbon to make this recipe; consider a small bottle or a couple airplane bottles. When choosing a bourbon, I like to stick with something I know like Woodford Reserve, Maker’s Mark, or Bulleit.
Much of the marinade is discarded before cooking and any of the lingering alcohol in the remaining marinade burns off during cooking. This recipe is fine to serve to your whole family.
Brown Sugar and Bourbon Glazed Salmon Recipe
This broiled salmon recipe is my go-to because it’s so good and cooks up in 10 minutes. If you factor in the time to make the marinade and prep it for the oven, you’re still easily under 30 minutes to make this restaurant-quality salmon recipe. Plus, you only need 5 ingredients, including the salmon and olive oil. You can add a sprinkle of salt and pepper if you’d like, but it’s not necessary.
Ingredients:
– 1-1.5 lb salmon
– 1/4 c bourbon
– 1/2 c brown sugar, lightly packed
– 1/2 c soy sauce
– 2 Tbsp oil (I use olive)
Cut your salmon into portions before marinating, using a sharp knife.
Pour all marinade ingredients into a large, double sealed ziplock bag and mix well. Then, add your salmon.
Let marinate in the fridge for 4 hours. When ready to cook, turn the oven on broil and line a large baking dish or rimmed baking sheet with tin foil or parchment paper. If you prefer your salmon to be skinless when you eat it, place the salmon on a tinfoil lined baking sheet with no cooking spray or oil. The salmon skin will stick to the foil and the filet will easily slide right off the skin.
Place the baking sheet with the salmon on an oven rack located half way down, in the middle of the oven. Broil 10-12 minutes. This will differ slightly depending on the thickness of the salmon, so keep an eye on it.
Food safety experts recommend cooking your salmon to a minimum temperature of 145 degrees, which will be a well done salmon. If you prefer it slightly less done, a medium-well internal temperature will fall between 125 degrees and 140 degrees. I highly recommend having a quality meat thermometer on hand in the kitchen; I use mine almost daily.
Then eat it up!
Sides to Go with Salmon
My favorites sides for salmon differ based on which salmon recipe I’m using. For this brown sugar and bourbon glazed salmon, I really love the following side dishes:
Sauteed Garlic Mushrooms – Oh these are so good. If you are a mushroom lover this simple and flavorful preparation will make for a nutritious and delicious side dish.
Perfect Roasted Asparagus – Asparagus makes a great green veggie to go with salmon. It’s easy, elegant, and offers a great contrast to the sweetness of the salmon.
Coconut Rice – Rice, but elevated with a subtle hint of coconut that compliments the soy sauce undertones of the salmon.
Easy Green Beans – I hesitate to even call this a recipe, but these are always a huge hit with anyone I make them for. Must try!
Simple Rice Pilaf – If coconut rice isn’t your thing, a simple rice and orzo combination is flavorful and comforting.
Vegan Soba Noodle Salad – If you want to shake things up with a more unique side dish for your salmon, give this tasty soba noodle salad a try!
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Brown Sugar & Bourbon Glazed Salmon
Description
This broiled salmon recipe is my go-to because it’s so good and cooks up in 10 minutes. Plus, you only need 4 ingredients.
Ingredients
- 1–1.5 lb salmon (wild-caught preferred)
- 1/4 c bourbon
- 1/2 c brown sugar, lightly packed
- 1/2 c soy sauce
- 2 Tbsp oil (I use olive)
Instructions
- Cut your salmon into portions before marinating, using a sharp knife.
- Pour all marinade ingredients into a large, double sealed ziplock bag and mix well. Then, add your salmon.
- Let marinate in the fridge for 4 hours.
- When ready to cook, turn the oven on broil and line a large baking dish or rimmed baking sheet with tin foil or parchment paper.
- Place salmon on baking sheet and place half way down in the oven. Broil 10-12 minutes, depending on the thickness of the salmon.
I served ours over a brown rice and almond pilaf with rainbow chard sautéed with olive oil, garlic and lemon. I always cook an extra piece for the kids to have the next day. They’ll even eat it cold. It’s good stuff!
What’s your favorite kind of fish?
I love salmon, but also am a huge fan of Chilean Sea Bass. Yet, I’ve never attempted cooking it because I hear it can be tricky and that stuff is expensive!
Alison @ Daily Moves and Grooves says
Gahh this looks absolutely delicious!! My family usually rotates between teriyaki glazed salmon and plain seasoned salmon, so this would be a wonderful way to mix it up. I love that this only requires 4 ingredients for the marinade! Thanks for sharing the recipe 🙂
I hope you have a fun time with your mom!
Rebecca @ Strength and Sunshine says
Salmon is the best! But I also love Tilapia and….Sardines!
A-Lex says
I’ve been dying for an easy, delicious, non-lemony preparation for salmon! you saved the day! Thanks bud!
Christina says
Ok, I have to admit – I’m not a fan of salmon. I know I should like it, but it’s usually too strong a flavor for me. However, your recipe looks so good that I’m going to give it another shot! Enjoy your time with your mom.
Marjorie says
Yesssss! Thanks for sharing. I cannot wait to make this. Grouper is my favorite fish. Tied for second is amberjack and red snapper.
Yes, we are sitting in Birmingham Alabama with schools closed and workplaces delayed. And all it is doing is pouring down rain! I have to go to the grocery store yesterday for a regular weekly trip. And all the milk and bread people were everywhere!
Brittany Dixon says
I had to swing by for toilet paper today and our bread aisle was empty! No snow yet here either 😉
Laura @FitMamaLove says
This looks great! I have a bourbon smoked sugar from a special spice shop, but thought it could use something else when I’ve cooked with it. I think soy sauce is perfect!
Domi @ Eat, Pray, Lift says
Oh sweet moses, that looks delicious! Now I’m craving salmon at 7am haha. 🙂 My favorite fish is a toss up between salmon and fresh tuna (as in sashimi!), but my favorite seafood in general would be scallops. Oh heavens, scallops…
Brittany @ Delights and Delectables says
Salmon is my absolute favorite!! However, I always over cook it at home! Must try this!!
Enjoy your snow days and your time with your mom! I always crack up at people here when they mention flurries or snow. There is nothing left on the shelves at the grocery! lol!
Ali says
Have so much fun with your mom!
Becky@TheSavedRunner says
This salmon looks delicious!! Salmon is my favorite fish, so I will definitely be trying this! Pinning it right now!
Danica @ It's Progression says
This looks delicious! My husband is cooking us dinner (for the first time ever!) for a fun night in on Valentine’s day…I’m going to hint at this recipe 😉
christina says
you just gave me an excuse to go buy bourbon. wooohoooooo! party with the fish!
Brittany Dixon says
…as if you ever need an excuse?! Cheers!
Maria says
I love me some salmon! I want this for dinner, NOW!
Ashley @ My Food N Fitness Diaries says
YUM! I love salmon – definitely one of my all time favorite fish!
Matt @ Runner Savvy says
Looks delicious!
Madeline @ Food Fitness and Family says
This looks SO SO SO good … wish I had Bourbon on hand! I might have to buy a shooter just for this 😉
Linda says
I don’t cook much fish, but this sounds delicious! Do you have any good tilapia recipes to share?
Brittany Dixon says
I don’t at the moment, but will think about it. I use tilapia mainly in fish tacos because I find it falls apart so easily, but in tacos, who cares?! 😉
Lauren B. says
Oh my, this looks delicious! I absolutely love salmon, but I’m always looking for ways to change it up from our usual salt/pepper/cayenne routine. Pinning now!!
Meredith says
Made this for dinner tonight and it was delicious. Even the little one enjoyed it, and she has not been a fan of salmon lately. Thanks for the recipe!
Jen W says
Where do you buy your fresh salmon? I find it so expensive most places and then when I try to get it at Sams/Costco it’s farm raised and the only wild caught is frozen and pre-seasoned.
Brittany Dixon says
I agree, it is expensive! I can find it on sale sometimes at Harris Teeter (wild caught) for a decent price ($10/ lb) and sometimes I buy wild-caught frozen options and just thaw them the day before using them for dinner. They actually taste great and are usually priced lower! Good luck 🙂
Elizabeth Fulcher says
Going to try this recipie today. One question do you broil on high?
Brittany Dixon says
I think so! My oven only has one broil setting- it’s at 500 degrees I believe. Enjoy!
Shelly says
What are the two sides played with the salmon. They look yummy as well
Brittany Dixon says
Sauteed swiss chard and an almond and brown rice pilaf! 🙂 No recipes, though- I just winged it.
Amy Beach Junki says
Thank You for sharing this. I just got home from getting the bourbon and I have it marinating now. I cant wait to tell you how good it is!
Suzana says
Saw this story and thought to share:
https://matadornetwork.com/read/family-making-meal-every-country-alphabetical-order/amp/
Jill wolder says
Sounds delicious. What can i sub for bourbon?
Brittany Dixon says
You could leave it out and add a squeeze of lemon and a crushed garlic clove!
Christina M Bieniek says
So yummy!
Collie says
I made this for Valentine’s Day. I used Blanton’s bourbon and let the salmon marinade for two days. I served it with wild mushroom & pea risotto. This is THE DINNER. Thank you.
Brittany Dixon says
I’m so glad you enjoyed it; thank you for your review!
Betsey says
Do leave the skin on when cooking it?
It sounds delicious, but i’m not sure if i should remove the skin or not.
Please advise.
Brittany Dixon says
My favorite tip is to put the salmon skin side down on an ungreased tinfoil lined baking sheet. When you bake it, the skin will stick to the tin foil and you’ll be able to slide the salmon piece off nice and easy and the skin will remain stuck to the tinfoil.
nhà cái uy tín hiện nay says
This looks SO good … wish I had Bourbon on hand! I might have to buy a shooter just for this 😉
Shelly says
Is it ok to leave this marinated longer than 4 hrs
Brittany Dixon says
You could probably get away with another hour or two but you wouldn’t want to marinate it longer than that because salmon is a more delicate protein than chicken or beef.
John says
Can your recipe for this salmon be cooked on a smoker ??
Brittany Dixon says
I don’t see any reason why it wouldn’t work on a smoker, but have not cooked it that way before myself. Please let me know if you try it!