Best Bourbon Glazed Salmon Recipes

BOURBON-GLAZED SALMON

Steps:

• In a small saucepan, combine all ingredients but salmon. Bring to a boil. Cook and stir until sugar is dissolved, about 1 minute; set aside., Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat for 5 minutes. Brush with bourbon mixture. Grill until fish just begins to flake easily with a fork, 8-10 minutes longer.

BOURBON - GLAZED SALMON

Steps:

• Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag, seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
• Heat a large nonstick skillet over medium-high heat Coat pan with cooking spray. Add fish and marinade to pan (see my note at the top of the page under Description), cook fish for 4 minutes on each side until fish flakes easily when tested with a fork or until desired degree of doneness.
• Place 1 fillet on each of 4 plates; drizzle each serving with about 2 t. sauce. Sprinkle each serving with 1 T. green onions. And if using, sprinkle with the toasted sesame seeds.
• NOTE: I would consider doubling the sauce portion of the recipe. I did and was glad I did. Since there are just the two of us, I also put the remaining two uncooked pieces of salmon in the freezer and added half the marinade to the bag. I'll include an update when I cook the salmon. I'm not sure if freezing it in the marinade might not be too much for a delicate piece if fish. UPDATE: Worked great!

BOURBON-GLAZED SALMON AND BAKED ASPARAGUS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Rinse asparagus under cold water and snip off the bottom of each sprout. Dry with a paper towel and lay flat on a baking sheet.
• Rinse salmon; pat dry with paper towels. Lay salmon face-up on a separate baking sheet.
• Drizzle olive oil over asparagus; season with salt and pepper and rub through and around the asparagus.
• Bake asparagus in the preheated oven, turning over halfway, until lightly browned, about 20 minutes.
• Rub about 2 tablespoons brown sugar over the salmon. Drizzle 1/2 the bourbon over salmon. Let marinate, 15 to 20 minutes.
• Melt butter spread in a medium nonstick pan over medium-low heat. Add the remaining brown sugar; stir to dissolve. Add salmon fillets; cook until fish flakes easily with a fork, 5 to 7 minutes per side. Pour in the remaining bourbon during the last 2 minutes of cooking. Serve with the asparagus.

MAPLE-BOURBON GLAZED SALMON

Steps:

• 1. Preheat broiler. for syrup glaze, in a small saucepan combine maple syrup, orange juicie, and whiskey. Cook, uncovered, over medium heat while preparing salmon. 2. Lightly sprinkle salmon with salt and pepper. Place on a lightly greased broiler pan. Broil 3 to 4 inches from heat for 5 minutes. Remove 2 tablespoons glaze and brush on all sides of salmon. Turn salmon and broil 5 minutes longer or until salmon flakes easily when tested with a fork. 3. Stir pecans into remaining glaze; heat on high for about 5 minutes or until glaze reaches the consistency of syrup. Serve salmon topped with pecan syrup.

BOURBON GLAZED SALMON WITH PEANUTS AND BACON

Steps:

• For the glaze, combine the juice, brown sugar, bouillon, pepper, bourbon and soy sauce. Bring to a boil and cook for 3 to 4 minutes. Turn heat down to a simmer. Thicken to your desired thickness with cornstarch slurry (equal parts cold water mixed with cornstarch -- be careful, it will thicken quickly!).
• For the topping, fry the bacon in a skillet over medium heat until crisp. Add peanuts and cook until the peanuts are heated through and hot, about 1 minute.
• Grill the salmon over medium-high heat to desired doneness. (I cook 2 minutes, turn 45 degrees and cook 2 minutes more, flip the salmon and cook 2-3 minutes, rotate 45 degrees and cook 2-3 minutes more, until it flakes nicely) Baste with the glaze while you are grilling the salmon.
• Finish by topping the salmon with the bacon and peanuts.

BOURBON-GLAZED SALMON

Steps:

• Combine the first 8 ingredients in a large zip-top plastic bag; add salmon fillets. Seal bag, and marinate in refrigerator 30 minutes, turning bag once. Remove fillets from bag; reserve and boil marinade for a few minutes, stirring occasionally. Preheat broiler. Place fillets on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork. Sprinkle each fillet with 1/2 teaspoon sesame seeds and 1 tablespoon onions and serve.

BOURBON-GLAZED SALMON

Steps:

• Combine the first 8 ingredients in a large zip-top plastic bag; add salmon fillets.
• Seal bag, and marinate in refrigerator 30 minutes, turning bag once. Remove fillets from bag; discard marinade.
• Preheat broiler.
• Place fillets on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork. Sprinkle each fillet with sliced green onions.

PEACH BOURBON GLAZED SALMON

Steps:

• 1. Combine first 5 ingredients, mix well and add salmon fillets, turn to coat well, cover and refrigerate 3-4 hours
• 2. Combine next 5 ingredients for basting sauce in small sauce pan, heat to simmer to wake up flavors, refrigerate until needed.
• 3. Set grill to medium heat. Cook marinated salmon on grill, basting with sauce, cook until salmon is done.

THE BEST BOURBON-GLAZED SALMON

Steps:

• Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.

BOURBON-GLAZED SALMON

Steps:

• Combine first 8 ingredients in a large zip-top plastic bag. Add salmon fillets to bag and seal.
• Marinate in refrigerator for about 2 hours, turning occasionally.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
• Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
• Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce.
• Sprinkle each serving with 1 tablespoon green onions if you like.
• VARIATION: this bourbon glaze recipe can also be done for grilled steaks or grilled chicken breasts and its flavor is excellent, too.