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    Home » Seafood

    Maple Bourbon Salmon

    Published: Dec 17, 2021 · Leave a Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This maple bourbon salmon is marinated in an easy bourbon sauce, broiled until tender, and finished with a sweet bourbon glaze.

    maple bourbon salmon

    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.

    From lean pink salmon to more strongly flavored sockeye salmon (my favorite), the bourbon marinade and sauce are going to work well.

    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!

    Marinate Salmon
    Marinate Salmon

    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 Salmon in an Oiled Oven-Safe Pan
    Place Salmon in an Oiled Oven-Safe Pan

    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.

    Broil Salmon Until Opaque + Tender
    Broil Salmon Until Opaque + Tender

    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.

    Add Maple Syrup + Simmer Marinade
    Add Maple Syrup + Simmer Marinade

    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 on plates
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    5 from 1 vote

    Maple Bourbon Salmon

    This maple bourbon salmon is marinated in an easy bourbon sauce, broiled until tender, and finished with the sweet bourbon glaze.
    Author: Sarah Trenalone
    Prep Time30 mins
    Cook Time10 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 people
    Calories: 368kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    • 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

    Instructions

    • 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.)
      Marinate Salmon
    • 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.
      Broil Salmon Until Opaque + Tender
    • 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.
      Add Honey + Simmer Marinade
    • 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.
      honey bourbon salmon on plates

    Nutrition

    Calories: 368kcal (18%) | Carbohydrates: 16g (5%) | Protein: 26g (52%) | Fat: 14g (22%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 62mg (21%) | Sodium: 1672mg (73%) | Potassium: 675mg (19%) | Fiber: 1g (4%) | Sugar: 13g (14%) | Vitamin A: 46IU (1%) | Vitamin C: 1mg (1%) | Calcium: 47mg (5%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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