This recipe creates a delicious, sticky glaze that caramelizes on the salmon as it cooks. The bourbon adds a deep, smoky flavor that’s balanced by the sweetness of the maple syrup.
Prep time: 10 minutes Cook time: 15-20 minutes Servings: 4
Ingredients
For the Salmon:
- 4 salmon fillets (6 ounces each), skin on or off
- 1 tbsp olive oil
- Salt and black pepper to taste
For the Glaze:
- ¼ cup pure maple syrup
- 3 tbsp bourbon
- 2 tbsp brown sugar, packed
- 1 tbsp soy sauce
- 1 clove garlic, minced
- ½ tsp grated fresh ginger (optional)
- A pinch of crushed red pepper flakes (optional)
Instructions
- Prepare the glaze: In a small saucepan, combine the maple syrup, bourbon, brown sugar, soy sauce, minced garlic, and optional ginger and red pepper flakes. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer. Let it simmer for about 5-7 minutes, stirring occasionally, until the glaze has thickened slightly and is syrupy. Be careful not to over-reduce it, as it will thicken more as it cools. Remove from heat and set aside.
- Prepare the salmon: Pat the salmon fillets dry with a paper towel. This helps them get a nice sear and prevents sticking. Season both sides with salt and pepper.
- Cook the salmon: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, carefully place the salmon fillets in the pan, skin-side down if applicable. Sear for 4-5 minutes, until the skin is crispy and golden brown.
- Glaze and finish: Flip the salmon fillets. Brush or spoon a generous amount of the prepared glaze over the top of each fillet. Transfer the skillet to the oven and bake at 400°F (200°C) for 6-8 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should be around 145°F (63°C).
- Serve: Remove the skillet from the oven. You can serve the salmon directly from the skillet or transfer it to plates. Drizzle any remaining glaze over the top and garnish with fresh herbs like chopped green onions or parsley. Serve immediately with your favorite sides, like roasted asparagus or wild rice.
Tips for Success
- Use pure maple syrup: For the best flavor, use pure maple syrup, not imitation pancake syrup. The quality of your ingredients will make a big difference.
- Don’t overcook: Salmon can go from perfectly cooked to dry and tough in a matter of minutes. Watch it closely and remove it from the heat as soon as it’s done.
- Bourbon alternatives: If you prefer not to use alcohol, you can substitute the bourbon with an equal amount of chicken or vegetable broth, or a non-alcoholic bourbon alternative.
- Storage: Leftover salmon can be stored in an airtight container in the refrigerator for up to 2-3 days.