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Bourbon Glazed Salmon

Bourbon glazed salmon with a sweet-savory bourbon glaze caramelized under the broiler for flaky, tender fillets in under 20 minutes. Made with brown sugar, soy sauce, Dijon, and garlic, then finished with a reserved drizzle.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Bourbon glaze
  • 4 salmon fillets
  • 0.25 cup bourbon
  • 0.25 cup brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 2 garlic, minced
  • 1 tbsp olive oil
  • 1 fresh chives, for garnish

Equipment

  • 1 sheet pan
  • 1 small saucepan

Method
 

Make the bourbon glaze
  1. Whisk together the bourbon, brown sugar, soy sauce, Dijon mustard, and garlic in a small saucepan until smooth and the sugar looks dissolved.
  2. Simmer over medium heat for 5–7 minutes, until slightly thickened, then set aside half for serving.
Broil and glaze the salmon
  1. Preheat the broiler and line a sheet pan with foil, then place the salmon fillets on the pan and brush lightly with olive oil.
  2. Brush the salmon generously with the remaining glaze.
  3. Broil for 6–8 minutes, brushing with more glaze halfway through, until the salmon flakes easily and the glaze is caramelized.
  4. Drizzle the reserved glaze over the cooked salmon.
  5. Garnish with fresh chives and serve immediately.

Notes

For the most even caramelization, keep the salmon fillets in a single layer with the glaze brushed thickly but not pooling. Refrigerate leftovers in a sealed container for up to 2 days; reheat gently so the fillets stay flaky (microwave in short bursts or warm in a low oven). Freezing isn’t recommended because the glaze can lose texture. For a lower-sugar option, use a brown-sugar substitute (1:1) to keep the caramelized finish.