This honey bourbon salmon is marinated in an easy bourbon sauce, broiled until tender, and finished with a sweet honey bourbon glaze.
It’s probably pretty obvious that we love salmon.
This summer, we’ve received lots and lots of fantastic wild Alaska salmon from our CSF (community supported fishery) boxes from Sitka Salmon Shares, and have been enjoying it so much.
Unfamiliar with Community Supported Fisheries? Learn more here!
Recently, though, I was thinking back to one of the very first salmon dishes I ever tasted, a bourbon glazed salmon at a local restaurant.
That salmon was the inspiration for lots of the bourbon seafood recipes on this site, such as this bourbon pecan-crusted salmon, bourbon pan-seared cod, halibut salad with bourbon dressing, grilled sea scallops with bourbon, grilled lobster tails with bourbon, and maple bourbon salmon.
I realized, though, that I’d never shared a recipe that was similar to that original salmon dish. Until now.
This honey bourbon salmon is marinated in a quick and easy bourbon sauce, broiled until tender, and then glazed with the marinade. It’s a restaurant-style seafood dish that’s easy to make at home!
What Type of Salmon Should I Use?
There are six different types of salmon, and in my opinion, this recipe will work perfectly with any of them!
The salmon in the pictures is King salmon, a decadent, extra-fatty fish. Use King salmon if you want this to be part of a gourmet dinner.
What Can I Use Instead of Bourbon?
I feel like I should mention that if you make any of the following swaps, it’s no longer “bourbon salmon.”
If you’re out of bourbon, you can swap it for any unflavored whiskey.
If this recipe sounded delicious, but you prefer to skip the alcohol altogether, I recommend making this teriyaki salmon instead. It’s a similar (more kid-friendly) recipe.
How to Make Honey Bourbon Salmon
Start by whisking together the marinade.
You’ll need bourbon, soy sauce, and diced garlic.
Set your salmon flesh-side down (skin-side up) in the marinade, and refrigerate the marinating fish for at least 30 minutes.
Next, use your fingers to brush the marinade off the salmon, and place it in an oiled oven-safe pan (or sheet pan).
I used this Lodge 12″ carbon steel skillet.
Slide the salmon into the oven on the top rack, and broil until the fish is opaque and tender.
It will take about six to eight minutes per one-inch thickness.
While the fish cooks, pour the marinade into a small saucepan. Add a little honey.
Bring it to a boil, and then simmer the sauce for a few minutes to thicken it.
Brush the marinade over the fish.
It’ll look super pretty at this point.
Honey Bourbon Salmon
- ¼ cup bourbon
- ¼ cup soy sauce or tamari Use gluten-free certified if needed
- 2 garlic cloves, diced
- 8 ounces salmon (~2 fillets)
- 1 tablespoon avocado oil Or use another high-smoke point oil, such as canola
- 2 tablespoons honey
- Whisk or blend together bourbon, soy sauce, and garlic.Marinate salmon flesh-side down in sauce for at least 30 minutes, or overnight. (Refrigerate while marinating.)
- Move an oven rack to about 4" away from the broiler. Preheat broiler to high.Brush oil in an oven-safe pan or casserole dish. Use your fingers to brush the marinade off of the salmon and move it to the prepared pan. Reserve marinade.Slide the pan into the oven.Broil salmon for 6-8 minutes per 1" thickness, or until the fish is opaque and easily flakes apart with a fork.Do not flip the fish halfway through cooking.
- While the salmon cooks, pour the marinade into a small pot.Add the honey.Heat over medium heat until it comes to a boil, and then simmer for 2-3 minutes, lowering heat if necessary. Remove from heat and cover the pan to keep the sauce warm.
- When the salmon is done cooking, remove it from the oven and brush the bourbon sauce over the fish. Divide the remaining sauce and serve it on the side or drizzled over side dishes (like rice or vegetables.)Serve the fish immediately.