Maple Bourbon Glazed Salmon

This maple bourbon glazed salmon is a dish I love making when I want something flavorful and elegant without a lot of fuss. The glaze is sweet, tangy, and slightly smoky, coating the salmon beautifully as it bakes. I enjoy how the bourbon deepens the flavors while the maple syrup gives the perfect sticky finish. It’s a restaurant-quality meal I can easily create at home.

Why You’ll Love This Recipe

I love this recipe because it strikes the right balance of sweet and savory. The glaze caramelizes wonderfully in the oven, and the salmon stays tender and juicy. I also like how adaptable it is I can keep it simple for a weeknight dinner or dress it up with nuts and citrus for entertaining. Plus, it’s ready in under 30 minutes, which makes it one of my go-to salmon dishes.

Ingredients

For the Maple Glaze

½ cup maple syrup or sugar free maple syrup
¼ to ⅓ cup coconut sugar or brown sugar
¼ cup pure bourbon whiskey (see blog about gluten free brands)
1 Tablespoon orange juice or 1 teaspoon apple cider vinegar
¼ teaspoon ground ginger
Optional pinch nutmeg
Optional 3 Tablespoons chopped nuts, roasted and salted

For the Salmon

16 ounces (3 to 4 filets) salmon
Kosher salt and black pepper, to taste

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I begin by preheating the oven to 400°F and lining a baking sheet with parchment paper.
2. In a small saucepan, I combine the maple syrup, coconut sugar, bourbon, orange juice, ginger, and nutmeg if using. I bring it to a gentle simmer and cook until slightly thickened, about 5 minutes.
3. I season the salmon fillets with kosher salt and black pepper, then place them skin-side down on the prepared baking sheet.
4. I brush the salmon generously with the maple bourbon glaze.
5. I bake the salmon for 12–15 minutes, brushing with extra glaze halfway through, until the fish flakes easily with a fork.
6. If using nuts, I sprinkle them on top just before serving for crunch.

Servings and Timing

This recipe serves 3 to 4 people. It takes me about 10 minutes to prepare and 15 minutes to cook, making it ready in around 25 minutes.

Variations

Sometimes I swap the orange juice with lemon juice for a brighter flavor. I also like adding a splash of soy sauce or tamari to the glaze for a savory depth. For a smoky twist, I sprinkle a bit of smoked paprika over the salmon before glazing.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the salmon gently in the oven at 300°F until just heated through, or I enjoy it cold over a salad. The glaze can be made ahead and stored in the fridge for up to 3 days.

FAQs

Can I use another type of fish instead of salmon?

Yes, I sometimes use trout, cod, or halibut with the same glaze.

Can I make this recipe without bourbon?

Yes, I substitute with apple cider or apple juice for a non-alcoholic version.

Should I leave the skin on the salmon?

I usually keep the skin on while baking since it helps retain moisture, but I remove it before serving if I prefer.

Can I grill the salmon instead of baking?

Yes, I grill it over medium heat and brush with the glaze as it cooks.

How do I know when the salmon is done?

I check if it flakes easily with a fork or reaches 145°F at the thickest part.

Can I make the glaze thicker?

Yes, I simmer it longer until it reduces to my desired consistency.

Can I prepare the glaze in advance?

Yes, I make it ahead and refrigerate it, then rewarm before brushing on the salmon.

What side dishes go best with this salmon?

I like serving it with roasted vegetables, wild rice, or a simple green salad.

Can I freeze the cooked salmon?

Yes, I freeze it for up to 2 months, but I find the glaze tastes best when fresh.

Conclusion

I love making this maple bourbon glazed salmon because it feels both comforting and special. The sweet and savory glaze makes the salmon shine, and the recipe is simple enough for a weeknight yet elegant enough for guests. Every bite is flavorful, tender, and satisfying, making it a dish I return to often.

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