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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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!
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.
- 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!
