Brown Sugar Bourbon Glazed Salmon Recipe
Introduction
Brown Sugar Bourbon Glazed Salmon is a deliciously sticky and flavorful dish that combines the sweetness of brown sugar and maple syrup with the rich depth of bourbon. This recipe creates a perfectly seared salmon with a glossy, caramelized glaze that’s sure to impress at any dinner.
Ingredients
- 4 (6-ounce) salmon fillets, center-cut, preferably skinless
- 1 tablespoon Creole Cajun seasoning, homemade or store-bought, plus more to taste
- 1-2 tablespoons olive oil
- ¼ cup soy sauce
- ¼ cup bourbon (such as Jim Beam)
- 2 tablespoons packed dark brown sugar
- 1 tablespoon maple syrup
- Fresh ground black pepper, to taste
- Sliced scallions, for garnish (optional)
Instructions
- Step 1: Pat the salmon dry with a paper towel. Season all sides of the fillets with the Cajun seasoning, pressing it in gently to coat thoroughly. Set the salmon aside to rest and come to room temperature for about 20 minutes.
- Step 2: In a small bowl, mix together the soy sauce, bourbon, brown sugar, maple syrup, and freshly ground black pepper until well combined. Set the glaze aside for now.
- Step 3: Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, place the salmon fillets skin-side down (if using skin-on) and sear without moving them until golden brown and caramelized, about 2-3 minutes. Add more oil if the pan looks dry.
- Step 4: Flip the salmon carefully with a fish spatula and cook the other side for 1-2 minutes, then reduce the heat to medium-low.
- Step 5: Pour the bourbon glaze over the salmon in the skillet. Let it come to a gentle boil, spooning the glaze over the fillets periodically. Cook until the glaze thickens slightly and becomes glossy, then remove from heat.
- Step 6: Serve the glazed salmon garnished with sliced scallions if desired. This dish pairs wonderfully with rice and steamed broccoli for a complete meal. Enjoy!
Tips & Variations
- For a spicier kick, add a pinch of cayenne pepper to the glaze mixture.
- If you prefer skin-on salmon, be sure to crisp the skin first by searing it longer on the first side.
- Maple syrup can be substituted with honey if you want a milder sweetness.
- Use a non-stick skillet if you don’t have a cast-iron pan, but cast-iron helps achieve the best sear.
Storage
Store leftover glazed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave briefly to avoid drying out the fish. The glaze may thicken further when cooled, so you can add a splash of water or soy sauce when reheating to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of fish for this glaze?
Yes, this brown sugar bourbon glaze works well with other firm fish like cod, halibut, or trout. Adjust cooking time as needed based on thickness.
Is the bourbon flavor strong in this recipe?
The bourbon adds a subtle warmth and depth without overpowering the salmon. Most of the alcohol cooks off during glazing, leaving behind a rich flavor.
PrintBrown Sugar Bourbon Glazed Salmon Recipe
This Brown Sugar Bourbon Glazed Salmon recipe features perfectly seared salmon fillets coated in a delightful Cajun seasoning and glazed with a sticky, sweet, and savory bourbon-based sauce. Ideal for a quick yet impressive weeknight dinner, the dish is garnished with fresh scallions and pairs excellently with steamed vegetables or rice.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Salmon and Seasoning
- 4 (6-ounce) salmon fillets, center-cut, skinless
- 1 tablespoon Creole Cajun seasoning, homemade or store-bought, plus more to taste
- 1–2 tablespoons olive oil
Glaze
- ¼ cup soy sauce
- ¼ cup bourbon (e.g., Jim Beam)
- 2 tablespoons packed dark brown sugar
- 1 tablespoon maple syrup
- Fresh ground black pepper, to taste
- Sliced scallions, for garnish (optional)
Instructions
- Season salmon & rest: Pat the salmon fillets dry with a paper towel. Season each fillet thoroughly on all sides with Creole Cajun seasoning by patting it on with your hand. Set aside the salmon to rest at room temperature for about 20 minutes to allow the seasoning to penetrate and the fillets to come to room temp.
- Prep the glaze: In a small bowl, combine soy sauce, bourbon, dark brown sugar, maple syrup, and fresh ground black pepper. Stir well until the brown sugar dissolves and the glaze mixture is completely combined. Set aside until ready to use.
- Sear the salmon: Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil and let it heat until hot. Place salmon fillets skin-side down (or presentation side for skinless) in the skillet. Let the salmon sear undisturbed for 2 to 3 minutes until it achieves a deep golden crust. If the skillet looks dry during cooking, add the additional tablespoon of olive oil as needed. Flip the fillets using a fish spatula to cook the other side for 1 to 2 minutes. Then reduce the heat to medium-low for the next step.
- Build the sticky bourbon salmon: Pour the prepared bourbon glaze evenly over the salmon fillets in the skillet. Bring the glaze to a gentle boil over medium-low heat, spooning the glaze over the salmon repeatedly to coat and develop a glossy, slightly thickened sauce. Once the glaze is sticky and coats the fish well, remove the skillet from heat.
- Serve: Garnish the glazed salmon fillets with sliced scallions if desired. Serve immediately alongside your favorite sides such as steamed broccoli and rice for a balanced meal. Enjoy!
Notes
- Letting the salmon rest at room temperature before cooking ensures even cooking throughout.
- A cast-iron skillet is recommended for the best sear and heat retention.
- If you prefer skin-on salmon, place the skin-side down first for optimal crispness.
- You can adjust the bourbon quantity based on taste preference and alcohol tolerance.
- If you don’t have bourbon, a smoky whiskey or a splash of water with a little maple syrup can be substituted.
- This recipe pairs well with simple sides like steamed vegetables, rice, or a fresh green salad.
Keywords: salmon, bourbon glaze, brown sugar salmon, Cajun seasoning, seared salmon, cast iron skillet, sticky glaze, quick dinner
