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Bourbon glazed salmon is the kind of dinner that feels like a flex—but it’s secretly dead simple. The glaze is bold and sticky, with brown sugar, soy sauce, lime, and a splash of bourbon doing the heavy lifting.
You get crispy edges, a tender center, and a just-fancy-enough finish that tastes way more impressive than the effort it takes. This is how you do weeknight fish with swagger.
I love salmon and we get a lot of it here in the Pacific Northwest. We have plenty of salmon recipes on Savor the Best. Try my baked salmon with mustard sauce or my smoked salmon chowder.
Here is Why This Recipe Works
Fast flavor payoff: Minimal marinating, quick cook time, big results. This is weeknight-friendly that tastes like a special event.
Sticky-sweet glaze: Boiling down the marinade turns it into a glossy, spoon-worthy sauce—no wasting all that flavor.
No-fuss oven method: Roasting in the oven means quick cook time and tender, flaky salmon without babysitting a pan.
Dinner that looks like effort (but isn’t): No fancy technique, no special tools—just a well-balanced glaze and a hot oven.
Recipe Tips
Use fresh lime juice: Bottled juice doesn’t have the same zing. One juicy lime will do the trick.
Grate your own ginger: Pre-minced ginger in a jar is convenient, but freshly grated gives the best flavor.
Don’t over-marinate: Stick to 30–45 minutes max or the acid will start “cooking” your fish into mushy territory.
Reduce the glaze properly: Simmer the marinade until it’s thick enough to coat the back of a spoon for max flavor and gloss.
Check for doneness: Use a thermometer and aim for 135°F in the center. The fish will keep cooking slightly after you pull it from the oven.
Line your pan for easy cleanup: A layer of parchment or foil under the salmon means you won’t be scraping off caramelized glaze later. That sticky sauce will glue itself to your pan.
Pat the salmon dry before marinating: This helps the marinade cling better and gives you a nicer glaze finish in the oven.
Let the salmon rest before serving: Give it 2–3 minutes after baking so the juices settle and the texture stays tender.
| Salmon Doneness | Internal Temperature |
|---|---|
| Rare (soft, buttery, juicy) | 110°F |
| Medium rare (tender, flaky, moist) | 125°F |
| Medium (flaky, firm, still has moisture) | 130°F |
| Medium-well (dry, firm) | 140°F |
| Well-done (dry and tough) | 145°F |
Storing Leftovers
In the fridge: Wrap the salmon tightly in plastic wrap or store it in an airtight container. It’ll keep for up to 2 days. Use leftovers for my salmon strata or salmon eggs Benedict.
Freezing: For longer storage, place it in a freezer-safe container. It will last up to 3 months in the freezer. Thaw it in the fridge overnight.
Reheating: To keep the texture from turning dry, reheat gently. Use a 275°F oven for 10-15 minutes, or heat in a covered skillet on low. Avoid nuking it in the microwave because it will turn rubbery.
Baked Bourbon Salmon
This bourbon glazed salmon nails that sweet spot: bold flavor, minimal fuss, and a sticky glaze that tastes like you spent way more time than you did. It’s weeknight-easy, dinner party-worthy, and just boozy enough to keep things interesting. One bite and you’ll get why this one’s on repeat.
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Bourbon-Glazed Salmon Fillet
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Ingredients
- ¼ cup brown sugar
- ¼ cup water
- 3 tablespoons bourbon
- 4 tablespoons soy sauce
- 1 tablespoon honey
- ¼ cup lime juice, one lime
- 1 tablespoon grated fresh ginger, peeled and grated
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 garlic cloves, minced
- 1 large salmon fillet, about 12 ounces
- 2 tablespoons fresh chopped parsley
Instructions
- In a shallow dish large enough to hold the salmon, combine the brown sugar, water, bourbon, soy sauce, honey, lime juice, ginger, salt, pepper, and garlic.
- Add the salmon fillet and turn to coat evenly. Cover with plastic wrap and refrigerate for 30 minutes. (Alternatively, use a resealable bag.)
- Preheat the oven to 425°F. Coat a baking sheet or broiler pan with non-stick spray.
- Remove the salmon from the marinade and place it skin-side down on the prepared baking sheet.
- Pour the marinade into a small saucepan. Bring to a boil over medium-high heat and simmer for 4–5 minutes, until slightly thick and syrupy.
- Brush some of the glaze over the salmon. Bake for 8–11 minutes, or until the fish flakes easily with a fork. A thermometer should read 135°F in the center—don’t overcook.
- Transfer the salmon to a serving platter. Spoon more glaze over the top and garnish with chopped parsley.
Notes
- Don’t marinate the salmon too long. You only need 30 to 45 minutes for this bourbon marinated salmon. If you leave the fish in the marinade too long then the acids in the marinade will “cook” the salmon and the texture will be “off”.
- Always boil the marinade before using it as a sauce. You’ve got raw fish juices in there, so don’t skip this step. A quick boil makes it safe and reduces into a rich, sticky glaze that’s packed with flavor.
- The cooking time will depend on the thickness of your salmon fillet. Salmon typically takes 4 to 5 minutes for every 1/2 inch of thickness (when the oven is set at 425°F).
- For a more accurate temperature, use a meat thermometer and use the temperature guide in the post to find your desired doneness level for salmon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hi! I am confused because directions say to bring the oven to 425 degrees but then the directions say to broil. Does the broiling happen after baking?
Hi, Crissy….Thank you for your question on this recipe. I am so sorry for the confusion here but the word “broil” was a typo that should have read “bake”. I have corrected the error on the recipe card as well as the bake time. Thank you so much for bringing this to my attention.
What’s the 1/4 cup of water for?
Hi, Brad…thanks for the good catch here. The 1/4 cup of water is included in the marinade. I made the correction in the instructions of the recipe. Thanks again, Brad that was my bad. 🙂
Absolutely love the glaze on this salmon!
Thank you, Sabrina 🙂 We wish you a Merry Christmas!