Seared Salmon with Bourbon Glaze

Name: Seared Salmon with Bourbon Glaze
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 tablespoon brown sugar (packed); 1 tablespoon maple syrup; 2 teaspoons minced garlic; 1 teaspoon minced ginger; ¼ teaspoon crushed red pepper flakes; 3 scallions; 2 tablespoons bourbon; 1½ tablespoon soy sauce (or mirin); 1-1½ pounds Atlantic salmon; pinch salt; pinch pepper; 1 tablespoon sesame oil; green onions (sliced); cilantro (chopped); lime juice

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Inside: The trick to searing salmon in a skillet without tearing the flesh and how to make a sweet-sticky bourbon glaze recipe for salmon in 5 minutes.

Bourbon-glazed salmon is a simple, delicious and lightning-fast weeknight dinner option when you’re in a rush. The simple seared salmon can be cooked rare, medium or well-done, depending on how you like it. The sticky bourbon glaze with maple syrup and brown sugar is the irresistible finish you can’t get enough of.

A recent Facebook poll confirmed that fish, specifically salmon, regularly appeared on their weeknight dinner table, with Baked Pesto Salmon at the top of the list.

This recipe has just a few more ingredients, and is ready to eat in 15 minutes. It’s perfect with Jasmine Rice Recipe (stovetop), Sugar Snap Peas, Mandarin Quinoa and Kale salad or Snow Peas with Garlic & Ginger.

Unlike some bourbon salmon recipes, which call for a cup of bourbon, this one only needs two tablespoons and makes just enough glaze to varnish the fish. This recipe deserves to be in your weekly meal rotation.

Why you’ll love this seared salmon recipe:

Salmon is a healthy seafood choice, rich in omega-3 fatty acids.
This seared salmon recipe is perfect for busy weeknights because it’s sooo quick and easy; ready in about 15 minutes.
The sticky bourbon glaze hits every taste bud in your mouth. You will swoon, roll back your eyes, and sink hopelessly into your pleasure zone.
It’s got an Asian flair, but the bourbon adds depth to the glaze.
Learn the secret to searing salmon in a regular pan without sticking or tearing.
Leftovers are every bit as good the next day.

Ingredients:

Salmon–You can use wild or farm-raised fish. I particularly like Atlantic salmon because you can see the fatty streaks in the flesh, which keep it tender with a buttery mouthfeel. Seared salmon yields an appetizing crust while keeping the fish moist inside.
Brown Sugar–I used light brown sugar, but you can use dark brown for a deeper, more robust flavor.
Maple Syrup–please use real maple syrup, not maple-flavored syrup. No Mrs. Butterworth’s here.
Garlic–freshly chopped will give you the best flavor.
Ginger–I use my microplane grater to grate the ginger very finely. If you don’t have fresh ginger, use the frozen Dorot cubes or minced ginger from the refrigerated squeeze tubes.
Crushed Red Pepper Flakes–for a spicy kick to the bourbon-glazed salmon recipe.
Scallions–used in both the glaze and to garnish.
Bourbon–no need to use expensive spirits. I used Jim Beam for this.
Soy Sauce–or Tamari. This is the salt component, which balances the flavor of the glaze.
Toasted Sesame Oil–is used to sear the salmon and add flavor to the dish.
Salt and Pepper–for seasoning.
Cilantro–optional, for garnish. This adds an herbal flavor to the fish.
Lime Juice–optional, but the citrus adds a fresh, tangy pop that balances the sweet-spicy bourbon glaze.

Step-by-step instructions:

Combine the brown sugar, maple syrup, garlic, ginger, crushed red pepper flakes, scallions, bourbon and soy sauce in a saucepan.

Cook down the glaze until it's thick and syrupy.

2. Bring the glaze to a boil and reduce the heat to a simmer, stirring occasionally until the glaze has reduced by about ⅓ and is thick and syrupy. Set aside.

3. Slice the salmon into individual portions and season with salt and pepper.

4. Heat a skillet over medium-high heat until it is very hot but not smoking. Add the sesame oil and swish it to coat the bottom of the pan. Add the salmon fillets, flesh side down and sear for 2-3 minutes without touching, moving or fidgeting with them. Leave it alone.

Flip the fish and cook for 2-3 minutes longer before glazing.

5. Flip the fish with a spatula and sear the skin side for 1-3 minutes longer, depending on how you like your fish done. We like it rare to medium in the center, but if you prefer your seared salmon cooked through, just keep it on a few minutes longer. Brush the fish liberally with the bourbon glaze and set aside to rest for a minute or two while

6. While the salmon rests, chop the scallions and cilantro and cut lime into wedges.

Garnish with scallions, cilantro and lime juice.

7. Garnish the seared salmon and serve with any extra bourbon glaze.

Pro-Tips:

To ensure the fish doesn’t stick to the pan, heat the skillet over medium-high heat for a full minute before adding the oil. This creates a virtually nonstick surface for any stainless steel pan.
The seared salmon will continue cooking even after removing it from the heat, a phenomenon known as carryover cooking.

A platter of seared salmon with bourbon glaze.

Variations and swaps:

Swap honey for maple syrup in the bourbon glaze recipe.
Other garnish options include toasted sesame seeds for crunch or thin sliced Thai chiles for more heat.
To cook the filets in the oven, preheat it to 400° F and line a baking sheet with aluminum foil or parchment paper. Brush the salmon filet with half the bourbon glaze and bake for 12-15 minutes, then brush again with the remaining glaze and garnish.
If you don’t have lime, a squeeze of fresh lemon juice will work.

Bourbon Glazed Pan Seared salmon on a white platter.

FAQs

What is bourbon glaze made of?

This bourbon glaze recipe combines bourbon and soy, two types of sweeteners (maple syrup and brown sugar) and aromatics like ginger and garlic. Crushed red pepper brings a spicy finish.

Is bourbon salmon healthy?

This bourbon-glazed seared salmon is a healthy dinner option with about 350 calories, eight carbohydrates and 35 grams of protein per serving.

Can I eat bourbon-glazed salmon while pregnant?

If you’re worried about the alcohol, it will cook off as the glaze reduces and thickens. If you’re concerned about mercury, salmon is considered a low-mercury fish.

Storage:

Store leftovers of the seared salmon in an airtight container in the refrigerator for 3-4 days.

Reheating:

Heat the oven to 350° and cover lightly with tin foil to reheat. Warm the fish for 8-10 minutes until hot.

Freezing:

I don’t recommend freezing salmon that’s already been seared and glazed; However, you can use previously frozen and thawed fish filets to make this recipe.

More delicious salmon recipes to try:

Bourbon-Glazed Seared salmon on a serving platter.

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