bourbon salmon recipe
The Best bourbon salmon recipe
It’s also surprisingly simple to make, which is why I keep coming back to it. The bourbon adds depth without overpowering the salmon’s natural flavor, and the honey and butter keep it moist. Plus, it’s a great way to use up whatever fresh salmon you’ve got—no fancy tools or fancy techniques required. My kids especially enjoy it because they can dip their pieces in the glaze, and it’s a little richer than plain salmon, so it feels like a treat. And if you’re watching what you eat, you’ll be happy to know that salmon is packed with omega-3s, which are great for brain and heart health. It’s a dish that’s as comforting as it is nutritious, and that’s why I keep making it.
Bourbon-Glazed Salmon with Lemon-Dill Sauce
A rich, smoky bourbon glaze elevates tender salmon with a bright, herby sauce. Perfect for a weeknight dinner with roasted vegetables or mashed potatoes.
🥘Ingredients
- 4 (6 oz each) wild-caught salmon fillets
- 2 tbsp olive oil
- 1 tbsp bourbon
- 1 tbsp honey
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp fresh dill, chopped
- 1 clove garlic, minced
- Pinch of red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 400°F. Pat salmon fillets dry with paper towels and season lightly with salt and black pepper. -
2
In a small bowl, whisk together olive oil, bourbon, honey, smoked paprika, garlic powder, and onion powder. -
3
Brush the bourbon mixture evenly over the salmon fillets. Place fillets on a lined baking sheet. -
4
Bake for 12–15 minutes, or until the salmon flakes easily with a fork and the edges are crispy. -
5
While salmon bakes, mix mayonnaise, lemon juice, dill, garlic, and red pepper flakes in a small bowl. -
6
Once salmon is done, let it rest for 2 minutes before serving. Spoon the lemon-dill sauce over each fillet.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Measuring spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Bourbon-Glazed Salmon with Lemon-Dill Sauce Works
❓ Frequently Asked Questions About Bourbon-Glazed Salmon with Lemon-Dill Sauce
What is the best way to ensure the bourbon salmon stays moist while cooking?
The key to keeping bourbon salmon tender is to avoid overcooking. Use a medium-high heat and cook it just until the edges pull away from the bone and the center reaches around 130°F (54°C). Overcooking dries out the fish, so remove it from the heat as soon as it’s done.
How do I handle the bourbon glaze without making the salmon too greasy?
To prevent excess grease, pat the salmon dry thoroughly before brushing it with the bourbon glaze. You can also reduce the glaze slightly by simmering it for a minute before brushing it on. This helps thicken the sauce while keeping the fish moist.
Can I substitute bourbon for another type of spirit in this recipe?
While bourbon adds a rich caramel and vanilla depth, you can use a similar spirit like dark rum, whiskey, or even a mix of vanilla extract and honey syrup. Just reduce the total liquid slightly to account for the added sweetness. Avoid lighter spirits like vodka or gin, as they won’t provide the same depth of flavor.
What if my salmon is a fillet instead of a whole fish?
If using a fillet, brush it generously with the bourbon glaze and cook it skin-side down first to render the fat. Then flip and cook until the edges are golden and the center reaches 130°F (54°C). This method works well for fillets and helps ensure even cooking.
