Cheddar’s Bourbon Glazed Salmon Recipe
Cheddar’s Bourbon Glazed Salmon features tender, perfectly seared salmon fillets coated in a sticky, flavorful bourbon glaze made with a blend of bourbon whiskey, brown sugar, soy sauce, and aromatic seasonings. This quick stovetop recipe delivers a sweet and savory balance with a hint of acidity and a bright finish of fresh lemon juice, making it an impressive yet easy dinner option.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Bourbon Glaze
- 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
Salmon
- 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
- Make the Bourbon Glaze: In a small saucepan, combine bourbon whiskey, brown sugar, soy sauce, Dijon mustard, apple cider vinegar, Worcestershire sauce, and minced garlic. Stir over medium heat until the brown sugar completely dissolves into the liquid.
- Simmer the Glaze: Bring the mixture to a gentle boil, monitoring carefully as the bourbon bubbles vigorously. Reduce heat and simmer for 1–2 minutes until it starts to thicken slightly. The glaze will thicken further as it cools.
- Cool the Glaze: Remove the glaze from the heat and set aside to cool and rest. This allows it to reach the ideal sticky consistency. The glaze can be made up to one day ahead and refrigerated.
- Prepare the Salmon: Pat the salmon fillets dry thoroughly with paper towels for a better sear. Season both sides generously with kosher salt and freshly ground black pepper.
- Heat Your Skillet: Place a large skillet, preferably cast iron, over medium-high heat. Add 1–2 tablespoons of olive oil and heat until shimmering but not smoking.
- Sear the Salmon: Place salmon fillets in the hot skillet, presentation side down first (if skin-on, start skin-side up). Cook undisturbed for 3–4 minutes until the bottom develops a golden-brown crispy crust.
- Flip and Finish Cooking: Flip the fillets carefully using a fish spatula and cook the other side for 2–4 minutes, depending on thickness. Aim for an internal temperature of 125°F (52°C) for medium doneness with moist, slightly translucent centers.
- Finish and Glaze: Transfer the salmon to a serving platter. Immediately squeeze fresh lemon juice (about half a lemon) over the hot fillets. Generously brush or spoon the bourbon glaze over each piece, allowing it to soak in for 1–2 minutes. Drizzle additional glaze before serving and garnish with chopped parsley or sliced green onions.
Notes
- Patting the salmon dry is essential to achieve a crispy, golden sear.
- Bourbon glaze can be made a day in advance and stored in the refrigerator; gently rewarm before using.
- Use a cast iron skillet for even heat distribution and better searing results.
- Adjust red pepper flakes or black pepper to add a spicy kick to the glaze if desired.
- Check the salmon’s internal temperature with a thermometer for perfect doneness.
- Serve immediately after glazing for best flavor and texture.
Keywords: bourbon glazed salmon, bourbon salmon recipe, seared salmon, sticky bourbon glaze, quick salmon dinner
