Introduction

Cheddar’s Bourbon Glazed Salmon is a perfect balance of sweet, tangy, and smoky flavors that elevate simple salmon fillets to a deliciously sophisticated dish. The bourbon glaze adds a sticky, caramelized coating that pairs beautifully with the tender fish. It’s easy to make and ideal for a weeknight dinner or entertaining guests.

A white oval plate holds a beautifully arranged dish with three main layers. The bottom layer is a mound of white rice mixed with some dark green and black bits, centered on the plate. On top of the rice sits a glossy, orangish-brown glazed rectangular piece of fish with a slightly shiny texture. Surrounding the rice and fish are two thick, curved swipes of reddish-brown sauce with visible small herbs and chili flakes sprinkled on top, some of which are also scattered on the rice. Fresh, bright green green onion slices are sprinkled around the dish, adding a fresh pop of color. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (120 ml) bourbon whiskey
½ cup (100 g) packed brown sugar (light or dark)
¼ cup (60 ml) low-sodium soy sauce
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
3 cloves garlic, minced (or 1 teaspoon garlic powder)
Optional: pinch of red pepper flakes or black pepper for a little kick
4 salmon fillets (6–8 oz / 170–225 g each), skin-on or skinless
1–2 tablespoons olive oil or neutral oil (canola, vegetable)
Salt and black pepper, to taste
1 lemon (for fresh lemon juice just before serving)
Optional garnish: chopped parsley or green onions

Instructions

Step 1: In a small saucepan, combine bourbon whiskey, brown sugar, soy sauce, Dijon mustard, apple cider vinegar, Worcestershire sauce, and minced garlic. Stir well over medium heat until the brown sugar completely dissolves.
Step 2: Bring the mixture to a gentle boil, watching carefully as it bubbles vigorously. Reduce heat and simmer for 1–2 minutes until the glaze begins to thicken slightly. It will thicken more as it cools.
Step 3: Remove the glaze from heat and set aside to cool. You can prepare this up to a day ahead and refrigerate.
Step 4: Pat salmon fillets dry with paper towels. Season both sides generously with salt and black pepper.
Step 5: Heat a large skillet over medium-high heat. Add olive oil and heat until shimmering but not smoking.
Step 6: Place salmon fillets in the skillet, presentation side down first. If skin-on, start with skin side up. Cook undisturbed for 3–4 minutes until a golden-brown crust forms.
Step 7: Flip the fillets using a fish spatula and cook for another 2–4 minutes depending on thickness. Aim for an internal temperature of 125°F (52°C) for medium doneness.
Step 8: Transfer salmon to a serving platter. Squeeze fresh lemon juice over the hot fillets. Spoon or brush bourbon glaze over each piece, letting it soak for 1–2 minutes. Garnish with parsley or green onions before serving.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the glaze for some heat.
Use skin-on salmon for crispier texture; skinless works well if you prefer.
Try substituting apple cider vinegar with rice vinegar for a milder tang.
To thicken the glaze faster, simmer a bit longer, but watch carefully to avoid burning.

Storage

Store leftover glazed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the oven at 275°F (135°C) until warmed through. Avoid microwaving to keep the glaze from becoming too soft.

How to Serve

The image shows two white plates on a white marbled surface; each plate holds a slightly uneven, thick slice of salmon cooked to a golden brown with crispy edges, topped with a layer of dark red sauce spread unevenly. One plate has two pale yellow lemon wedges placed next to the salmon. A white cup filled with black coffee is placed near the top right of the image. On the right side, there is a white cloth napkin with a fork and knife resting on it. A woman's hand is gently touching the edge of the top plate. The setting is bright with soft shadows. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish for this glaze?

Yes, this bourbon glaze works well with other firm fish like cod, halibut, or trout. Adjust cooking times according to the thickness of the fish.

Is the alcohol cooked out of the bourbon during simmering?

Most of the alcohol evaporates during simmering, but a small amount may remain. If you prefer to avoid alcohol altogether, you can substitute bourbon with apple juice or a non-alcoholic whiskey alternative, though the flavor will differ.