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This Honey Bourbon Glazed Salmon is deliciously company-worthy, yet everyday easy! The sweet, sticky, spicy, gingery glaze/drizzling sauce is unbelievable!
A while back, we sent out a Café Survey requesting input from our readers (you!). We were overwhelmed with so many kind and encouraging responses, but also really appreciated the constructive criticism. Some things you suggested we began to implement immediately and others we're working on over time. This delicious Honey Bourbon Glazed Salmon is a direct result of your input!
One of the more popular requests was for more "dinner-party-quality, everyday-easy recipes". It's funny because as much as I love to cook, I'm right there with you on this one. Who doesn't love a dinner that looks gorgeous, tastes crazy-delicious and doesn't take hours to prepare? I'm not into that kind of entertaining anymore, the kind that would take me hours on end to prep for. I just don't have the time these days, and I'm quite certain (from the survey) that most of you don't either.
So with that introduction, let me tell you about this Honey Bourbon Glazed Salmon. I've served it quite frequently lately. It checks both the boxes - definitely delicious, dinner party quality and minimal preparation time. The only real prep is preparing the sweet, sticky, spicy, gingery glaze/drizzling sauce and that's easy-peasy. Simply combine all the ingredients; honey, bourbon, brown sugar, soy sauce, whole grain mustard, ginger, garlic, and red pepper flakes in a medium size pot and bring to a boil. Simmer for about 5 minutes, till fragrant and syrupy. That's it!
A half hour before dinner, make some rice (it's wonderful over quinoa too!) and prep the asparagus. Haricots verts (those long, skinny French green beans) would be another fabulous side for this entrée. About 10 minutes before dinner, preheat the oven, brush the salmon with half of the sweet, spicy sauce and broil until deeply colored and nicely caramelized on both sides. Drizzle a little of the remaining sauce over the salmon when serving.
Besides a dinner entrée, I've also served this Honey Bourbon Glazed Salmon in a salad with an Asian dressing and lots of beautiful greens. You could add julienne carrots, cucumber slices, snow peas, sesame seeds, cashews, peanuts - really whatever you're in the mood for! For the salad, sometimes I leave the salmon whole and other times, I'll break it into chunks after broiling. However I've served it, it's always been very well received.
So invite some friends and have a casual - or fancy dinner party. This Asian-inspired salmon will be perfect for either. Put it on your weekly rotation too, it's easy and quick enough to serve on a busy workday and, at the same time, it's healthy and super delicious to boot. Sounds like a win, win, win, win!
Café Tips for making this Honey Bourbon Glazed Salmon...
- The sauce can be made several hours in advance. When finished cooking, transfer it to a covered jar or container and store at room temperature until ready to use. Just divide in two and use one half for the glaze and the rest for the drizzling sauce.
- If you make the sauce ahead and it gets too thick or is boiled too long and gets thick, no problem, just add a teaspoon or two of water and gently reheat. Add more water as needed to achieve syrupy consistency.
- Start out with ¼ teaspoon red pepper flakes in the sauce. You can always add more later after tasting.
- Follow the directions regarding using two pans to prevent excess sauce from burning under the broiler. Believe me, I know this from experience. A dinner party or even a family meal is not fun with a smoke aroma and the smoke detector chiming loudly. Our smoke detector actually has a women's voice that says "EMERGENCY, EMERGENCY! Smoke detected on the lower level!" Then the "bells" start ringing... yikes! And that's not even the worst part! Even if Scott isn't at home, he gets a warning on his iPhone and iPad. All this to say, trust me - use the two pans!
- I like to serve this salmon with rice and a green veggie like asparagus or Haricot vests (French green beans). I use a garnish of white and black sesame seeds and some finely sliced chives. You could also use cilantro.
What I used to prepare and present this Honey Bourbon Glazed Salmon
- ⅓ cup honey
- ⅓ cup bourbon whisky
- 2 tablespoon brown sugar
- 2 ½ tablespoons soy sauce
- 1 teaspoon whole grain mustard
- 1 tablespoon finely minced or grated fresh ginger
- 1 medium clove garlic finely minced
- ¼-½ teaspoons red pepper flakes crushed red pepper*
- 1 tablespoon fresh lime juice
- For the salmon:
- 4-6 ounce salmon filets
- kosher salt
- freshly ground black pepper
- fresh lime juice
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Line 2 sheet pans with foil for easy clean up. Spray both with cooking spray or rub lightly with oil.
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Combine honey, bourbon, brown sugar, soy sauce, mustard, ginger, garlic and red pepper flakes in a small pan. Bring mixture to a boil over medium high heat, stirring continuously.
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Reduce heat to medium and maintain a steady boil for about 5 minutes, stirring frequently. You'll need to take pan off of the burner and let the bubbling settle down to check it. Mixture should be syrupy and reduced to about one half. It will get a bit thicker as it cools. You may need to boil it for another minute or two to achieve the syrupy consistency.
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Add lime juice and stir well to combine. If making ahead, transfer sauce to a covered container and store at room temperature. If serving salmon right away, pour half of this mixture into a small bowl, leave the rest in the pan.
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Preheat oven to high broil. Position an oven rack about 6-7 inches from broiling element.
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Season salmon lightly with kosher salt and freshly ground black pepper on both sides. Brush with sauce on top and sides.
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Place it on prepared sheet pan and place pan under broiler. Broil for 5 minutes. Remove from oven and transfer to other pan, flipping each fillet to opposite side (This will prevent smoking when you return pan to oven.) Brush second side with sauce.
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Return to broiler for 4 minutes. If top is not nicely browned and slightly charred in places, move rack up one level and cook for another 15 seconds to a minute. Watch carefully at this point so that salmon doesn't burn. If salmon pieces vary in size, you may have to rearrange them half way through the broiling time or remove them as they are finished. Serve with fresh lime wedges.
Hunter says
For the rice in the image, can you share how you prepped that? I'm thinking it's just sticky rice with green onions and sesame seeds? Just want to make sure I'm not missing anything!
Chris Scheuer says
Hi Hunter, the rice is just jasmine rice that I garnished with green onions and sesame seeds. Sticky rice would also be delicious.
The way I cook jasmine rice is like this: 1 cup rice, 1 1/2 cups water (actually just a tad more than 1 1/2 cups) and 1/2 teaspoon salt. Stir and bring to a boil, then reduce to a good steady simmer. Cook until lots of little "craters" start to show up on the surface. Then cover and remove from heat. Let it sit for 10 minutes, then fluff with a fork. You can cover it again if you're not eating right away and just let it sit.
Jerzy N. says
I was going to make smoked salmon and decided to try this glaze... well... i soaked the salmon over night in salt water and then made the glaze. It sounded amazing and... IT WAS! I actually cooked the salmon on the grill, on cedar planks. It was amazing. I plan on trying this glaze with a turkey breast in the smoker... I'm confident it will be equally amazing!!!!
Chris Scheuer says
Yay! So happy you enjoyed it, Jerzy! Thanks for sharing your results.
Rachel says
Can you share a rice recipe or two that would pair well with this dish? Thanks!
Chris Scheuer says
Hi Rachel, this salmon would be wonderful with this Cilantro Rice. If you don't like cilantro, you can use basil.
https://thecafesucrefarine.com/cilantro-rice-arroz-verde/
Lynette aka breezermom says
Really delicious recipe! I've been purchasing a premarinated Bourbon glazed salmon from a local grocer, and was trying to duplicate the flavor. This isn't the same, but it is equally delicious! Always looking for ways to get more fresh salmon into my diet. Thanks!
Chris Scheuer says
Thanks so much Lynette, so happy you enjoyed it!
Debbie says
This was a wonderful recipe. Neither my husband or I are huge fans of salmon but both LOVED this recipe. After dinner, my son reported that his 17-year reining champions of meatloaf and skirt steak tacos both got bumped down a peg to make room for this salmon as his new number one meal choice! I'm new to this site but have tried a few recipes and all have been easy to prepare (with your excellent instructions) and well received by family and friends. I'm so excited to start skimming though the site and whipping up some new favorites. Thanks for the wonderful recipes and beautiful pictures.
Chris Scheuer says
So happy you enjoyed this. I love the story about your son! Thanks for your kind and encouraging words!
Shannon Linde says
You made a fan of me for the salmon dish, was great. Would definitely recommend
Chris Scheuer says
Thanks Shannon! I love how you can do so many different flavors with salmon! It's such a versatile fish!
Sandra says
I think this will work just fine and I'd like to try this sauce on chicken and pork also. Thanks for taking the guesswork out of making a delicious and easy meal.
Liz says
I'd love this salmon preparation! The glaze sounds perfect. I finally had our smoke detector replaced with a heat detector---we were getting too many visits from the fire department!!! Embarrassing to explain that I was just burning something 🙂
Laura | Tutti Dolci says
What an incredible glaze, this is a gorgeous way to serve salmon!
Susan says
We love salmon and grill it often = even in the winter. I love the sound of the sauce in your recipe, Chris! Asparagus is my favorite side for salmon too 🙂
Debra Eliotseats says
That is one delicious plate of food. I have yet to nab any asparagus this spring....
Sara says
This looks like a really unique way to do salmon, the glaze sounds so fabulous!
Muna Kenny says
Happy Mother's day Chris 🙂 and thanks for sharing such elegant recipe of my favorite fish!
monique says
We eat dinners that are often just like this one:)
So fresh looking w/ coral and green.Happy Mother's Day Chris!
Jenna says
I bet this sauce would be fabulous on anything, Chris and the salmon looks and sounds amazing! I hope someone cooks for you this Mother's Day!
Jennifer @ Seasons and Suppers says
Such a perfect way to enjoy salmon! Love the glaze flavours. Have a wonderful Mother's Day, Chris 🙂
Angie@Angie's Recipes says
That's a very delicious, nutritious and healthy meal!
Linda says
This looks scrumptious, and I love salmon and asparagus! 🙂
cheri says
Hi Chris, salmon is my favorite, leaving for Oregon in 8 days, one of the first things we try and do is pick up a fresh wild whole fish, every year is different. Pinning this recipe for then, love how you treated the rice and asparagus.
Robyn @ Simply Fresh Dinners says
Best looking salmon dish ever - hands down! And this is from a person who adores salmon and eats it 3 times a week! Love the glaze, love the ease and your presentation is just so lovely, Chris!
I have one more piece of Norwegian salmon left and this is how it will be cooked.. Fabulous!
Enjoy your Mother's Day 🙂
Tricia @ Saving room for dessert says
You know I love salmon salads or meals in a bowl - and this sticky glaze looks wonderful. Hope you have a wonderful Mother's Day and perhaps someone (hint hint) will make you a wonderful meal like this!
Melanie | Melanie Makes says
This looks amazing, Chris! That sticky glaze is down right swoon worthy!
Chris Scheuer says
Hi Melanie! thanks, that glaze is pretty darn good! So nice to see your smiling face! Happy Mother's Day to you! Hope you can put your feet up and enjoy all those sweet kids!
Vinnie Grace says
Did I miss something or do you need to
ADD:
"BROWN SUGAR"
to the list of ingredients.
Amount?
I'm guessing 1/4 of a cup, yes?
Chris Scheuer says
Ha! Very observant, I took it out but then added it back in again as the salmon seemed to brown a bit nice with a little bit of sugar. It's just a tablespoon and I've added it back in. thanks!
Marigene says
Beautiful photos. I haven't had salmon in ages...this recipe sounds delicious, Chris. Thanks for sharing.
Happy Mothers Day!
Chris Scheuer says
Thanks Marigene! We tend to eat a lot of salmon. It such an easy fish to cook and can take on so many flavors. I love that. Happy Mother's Day to you!
Madonna says
What a gorgeous meal Chris. Happy Mother's Day.
Chris Scheuer says
Thanks so much Madonna!
sue|theviewfromgreatisland says
I can't think of a better way to enjoy my favorite fish --- and when you mentioned putting this in a salad you really got my attention --- I think I'll try it tonight 🙂 Happy Mother's Day Chris <3
Chris Scheuer says
It makes a wonderful salad! Hope you enjoy it as much as we have. I actually just ate this salmon for lunch with some quinoa - so good!