This maple bourbon salmon is marinated in an easy bourbon sauce, broiled until tender, and finished with a sweet bourbon glaze.
Bourbon seafood recipes are high up on my list of favorite things.
It’s probably easy to tell.
What with honey bourbon salmon, grilled scallops with bourbon sauce, pan-seared bourbon cod, and halibut salad with bourbon dressing, it’s clearly an ingredient that gets a lot of love here at Champagne Tastes!
And because we have a steady stream of great quality fish with our monthly Community Supported Fishery deliveries, it’s always tempting to try new variations on the bourbon-based fish dinner.
Like honey, maple syrup is an ideal partner to bourbon. That little touch of sweetness is often just what you’re looking for in a bourbon sauce.
This maple bourbon salmon is marinated, broiled, and then glazed in a simple recipe with just six ingredients! It’s a restaurant-worthy meal that’s easy to put together.
What Type of Salmon Should I Use?
I would say that this recipe is a great option for any of the different types of salmon.
The salmon in the pictures is king salmon, which is extra fatty and lends itself to a more gourmet style dinner.
What Can I Use Instead of Bourbon?
If you don’t have bourbon, swap in any unflavored whiskey.
If you’d prefer to cook salmon without any alcohol at all or want to make a kid-friendly version, this teriyaki salmon might be for you. It uses a homemade, slightly sweet teriyaki sauce that also makes for an excellent glaze!
How to Make Maple Bourbon Salmon
Start by whisking together the bourbon, soy sauce, and garlic to make the marinade.
Marinate the salmon flesh-side down in this mixture (in the refrigerator) for at least 30 minutes. If you like to meal prep, you can also let it marinate overnight!
When the salmon has marinated long enough, brush any excess marinade off the fillets and move them into an oiled, oven-safe pan. And make sure to save the marinade to make the sauce!
I use this Lodge 12″ carbon steel skillet.
Place the pan in a pre-heated oven and broil the fish for 6-8 minutes per one inch of thickness.
The fish will be done when it is opaque all the way through and easy to flake apart.
While the salmon is broiling, you’ll get the maple bourbon sauce ready.
Pour the leftover marinade into a small pot, and add maple syrup.
Bring the sauce to a boil over medium heat. Then simmer it for a couple of minutes. You might need to lower the heat a little.
When it has slightly thickened, remove the sauce from heat. Cover it to keep warm until the salmon is ready.
Once the salmon comes out of the oven, brush the sauce over the fish. See how shiny and inviting it is? Serve immediately!
Any extra sauce can be served on the side, or used to flavor side dishes. You could include rice on your menu, like this Instant Pot® brown rice, or roasted baby potatoes. A broccoli raisin salad might be nice too!
Maple 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 maple syrup
- 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 maple syrup.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.