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Delicious Brown Sugar Bourbon Glazed Salmon Fillets

brown sugar bourbon glazed salmon - featured image
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A quick and easy recipe featuring salmon fillets glazed with a sticky, caramelized brown sugar bourbon sauce that balances sweetness and umami for a comforting dinner.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin-on or off
  • 1/3 cup (65 g) brown sugar, packed
  • 1/4 cup (60 ml) bourbon
  • 2 tablespoons (30 ml) soy sauce, low-sodium preferred
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) fresh lemon juice
  • Freshly ground black pepper, to taste
  • 1 tablespoon (15 ml) olive oil or neutral cooking oil
  • Optional: pinch of red pepper flakes
  • Optional: chopped fresh parsley for garnish

Instructions

  1. Prepare the glaze: In a small saucepan over medium heat, combine brown sugar, bourbon, soy sauce, minced garlic, and fresh lemon juice. Stir occasionally until sugar dissolves and mixture bubbles gently.
  2. Reduce heat to low and simmer for 5–7 minutes, stirring frequently, until glaze thickens to a syrupy consistency that coats the back of a spoon.
  3. While glaze simmers, pat dry salmon fillets with paper towels and season lightly with freshly ground black pepper.
  4. Heat olive oil or neutral oil in a cast iron or nonstick skillet over medium-high heat until shimmering but not smoking.
  5. Place salmon fillets skin-side down in hot skillet. Press gently with spatula to prevent curling. Cook without moving for 4–5 minutes until skin is crispy and fillet mostly cooked through.
  6. Flip salmon carefully and cook the other side for 2–3 minutes until salmon is opaque with slight translucency in center.
  7. Spoon warm brown sugar bourbon glaze over salmon fillets in pan. Let bubble for about 1 minute as it caramelizes on fish. Coat top evenly with spoon or basting brush.
  8. Remove from heat promptly to avoid burning glaze.
  9. Transfer salmon to plates and spoon any extra glaze from pan over top. Garnish with chopped parsley or lemon wedge if desired.

Notes

Pat salmon dry thoroughly before searing to achieve a crispy crust. Simmer glaze gently to avoid burning sugar. Add glaze near end of cooking to prevent charring. Let salmon rest briefly after cooking for juices to redistribute. Glaze can be made ahead and stored in fridge up to 3 days. For gluten-free, substitute soy sauce with tamari or coconut aminos. Maple syrup can replace brown sugar for a different sweetness. Bourbon can be substituted with whiskey or dark rum.

Nutrition

Keywords: salmon, bourbon glaze, brown sugar, easy dinner, quick recipe, seafood, glazed salmon, weeknight meal

Find it online: https://zorbmeal.com/delicious-brown-sugar-bourbon-glazed-salmon-fillets-recipe-easy-and-perfect-for-dinner/