Bourbon Glazed Salmon

5 from 6 votes

Salmon fillets seared in a brown sugar and bourbon glaze, then finished under the broiler until the top caramelizes. It's a one-skillet dinner that tastes like a restaurant meal and takes about 20 minutes.

Course Dinner

Cuisine American, Southern

Keyword bourbon glaze for salmon, bourbon glazed salmon, bourbon glazed salmon recipe, bourbon salmon, bourbon salmon recipe

Prep Time 10

Cook Time 11

Total Time 21

Servings people

Calories 461kcal

Author Blair Lonergan

Equipment

12-inch cast iron skillet

Ingredients

4 salmon fillets (about 6 ounces each)
Kosher salt and ground black pepper, to taste
2 large cloves garlic, minced (about 2 teaspoons total)
½ cup packed light brown sugar
¼ cup plus 2 tablespoons bourbon
¼ cup low-sodium soy sauce
2 green onions, chopped
2 tablespoons salted butter
2 tablespoons vegetable oil

Instructions

Prep the salmon: Pat the salmon dry on all sides with paper towels. Season with salt and pepper to taste. Set aside.
Make the glaze: Adjust the oven rack to the middle position and preheat the broiler. In a small bowl, whisk together the garlic, brown sugar, bourbon, soy sauce, and green onions.
Simmer the glaze: Add the butter and oil to a large oven-safe skillet over medium-high heat. Once the butter melts, whisk in the bourbon mixture. Bring to a boil and cook, whisking constantly, for 1 to 2 minutes, until glossy and thick enough to coat a spoon.
Sear and baste: Add the salmon, skin side down if using salmon with skin. Cook for 3 minutes, spooning the glaze over the fillets every 30 seconds or so.
Broil: Transfer the skillet to the middle rack under the broiler. Broil for 5 to 6 minutes, basting once about halfway through, until the top is caramelized and the fish flakes easily with a fork.

Video

Notes

Skillet size: Use a skillet at least 12 inches in diameter so there's space between the fillets. Crowded salmon steams instead of searing and crisping at the edges.
No oven-safe skillet: Transfer the salmon and glaze to a baking dish or other oven-safe pan before placing it under the broiler.
Middle rack only: If the salmon sits on the top rack closest to the broiler flame, the glaze will burn before the fish cooks through.
Check for doneness: Total cooking time varies with the size, temperature, and thickness of the fillets. Pull the salmon as soon as the outside is crisp and the inside flakes easily. A thermometer should read 145°F at the thickest part.
Frozen salmon: Thaw overnight in the refrigerator and pat extra dry before seasoning.
Scaling: Cut the recipe in half for two, or add more fillets for a crowd. Scale the glaze to match so there's enough to baste with.
Store: Refrigerate leftovers in an airtight container up to 2 days, or freeze up to 4 to 6 months. Reheat gently at 275°F, covered, so the fish doesn't dry out.

Nutrition