Maple Bourbon Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with kosher salt (about 1/4 tsp per fillet) and freshly ground black pepper. Let sit at room temperature while you make the glaze, about 10 minutes.

Make glaze

In a small saucepan over medium heat, combine 1 cup pure maple syrup, 3 tablespoons bourbon, 2 tablespoons low-sodium soy sauce, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 2 minced garlic cloves, and 1 teaspoon grated fresh ginger. Bring to a gentle simmer, stirring occasionally. Reduce heat to low and simmer until slightly thickened, about 6–8 minutes (it will thicken more as it cools). Remove from heat and whisk in 2 tablespoons unsalted butter until glossy. Taste and adjust seasoning — if too sweet, add a tiny pinch of salt or another 1/2 teaspoon lemon juice. Reserve about 3 tablespoons of glaze for finishing the plated fish.

Sear and glaze salmon

Preheat oven to 400°F (205°C). Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon neutral oil. When oil is shimmering, place salmon fillets skin-side down. Press gently with a spatula for 10–15 seconds to ensure even skin contact. Sear skin-side down without moving until skin is deep golden and crisp, about 4–5 minutes depending on thickness. Flip fillets and cook 30–60 seconds on the flesh side just to color. Brush each fillet generously with the maple-bourbon glaze (reserve the 3 tablespoons set aside). Transfer the skillet to the preheated oven and roast until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, about 5–7 minutes more (thicker fillets may need a bit longer). Remove from oven and spoon the reserved glaze over the top.

Rest

Let salmon rest in the warm skillet or on a plate loosely tented with foil for 3–4 minutes to finish cooking and let juices redistribute.

While the salmon is resting or in the oven, prepare the sprouts. Preheat a second large skillet (or use a sheet pan under the broiler if preferred) over medium-high heat. Toss 1 lb halved Brussels sprouts with 2 tablespoons olive oil, 3 teaspoons salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using).

If using a skillet: Add sprouts cut-side down in a single layer (work in batches if needed). Cook undisturbed for 4–6 minutes until the cut sides are deeply browned and crisp. Stir and continue to cook, stirring occasionally, until tender and caramelized, another 4–5 minutes. In the last minute of cooking, drizzle 1 teaspoon maple syrup and 1 teaspoon apple cider vinegar over the sprouts and toss to coat; this adds a sweet-tangy finish.

If using the oven: Spread sprouts cut-side down on a rimmed baking sheet and roast at 425°F (220°C) for 18–22 minutes until deeply browned, shaking the pan halfway through. Remove from oven and toss with 1 teaspoon maple syrup and 1 teaspoon apple cider vinegar.

Taste and adjust seasoning. Keep warm until salmon is ready to plate.

Divide crispy Brussels sprouts among four plates. Place a maple-bourbon salmon fillet on each bed of sprouts or beside them. Spoon any remaining pan glaze over the salmon. Garnish with 2 tablespoons chopped fresh parsley distributed across plates and a lemon wedge per fillet for squeezing.

Serve immediately while salmon is warm and glaze is glossy.