Bourbon Glazed Salmon Recipe

Prep salmon

Pat the salmon fillets dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper (about 1.5 tsp salt and 1 tsp pepper for 4 fillets). Let sit at room temperature while you make the glaze, about 10 minutes.

Preheat pan

Heat a large nonstick or stainless steel skillet over medium-high heat until hot (about 2–3 minutes). Add 2 tablespoons neutral oil and swirl to coat.

Sear salmon skin-side down first: place fillets in the pan skin-side down and press gently with a spatula for 15 seconds to ensure even contact. Cook undisturbed for 4–5 minutes, until the skin is crisp and the fillet is cooked about two-thirds of the way up the side.

Combine glaze ingredients

While the salmon sears, whisk together 1 tbsp bourbon, 3 tbsp low-sodium soy sauce, 2 tbsp packed brown sugar, 2 tbsp maple syrup (or honey), 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp minced fresh ginger, 1 tsp rice vinegar, 1 tsp hoisin (optional), and 1/4 tsp red pepper flakes (optional) in a small bowl.

Make slurry

In a separate small dish, mix 1 tsp cornstarch with 1 tsp cold water until fully dissolved to make a slurry. Set aside.

Reduce glaze

When the salmon has been skin-side down for 4–5 minutes and the skin is crisp, flip each fillet and reduce heat to medium. Pour the prepared glaze into the skillet around the fillets (not directly over the fillets to avoid splatter). Let the glaze come to a gentle simmer and cook 1–2 minutes, stirring the glaze in the pan so it warms through.

Thicken glaze: stir the cornstarch slurry again and whisk it into the simmering glaze in the skillet. Cook 30–60 seconds, stirring, until the glaze thickens and becomes shiny. If glaze becomes too thick, add up to 1 tablespoon water to reach desired consistency.

Finish salmon with glaze: spoon the glaze over the tops of the flipped fillets 2–3 times as it thickens, allowing it to caramelize lightly for about 1 minute but taking care not to burn the sugars. Total time after flipping should be about 3–4 minutes, or until salmon reaches internal temperature of 125–130°F (52–54°C) for medium doneness.

Remove the fillets from the pan and transfer to a warm platter. Spoon any remaining glaze from the pan over the fillets.

Sprinkle toasted sesame seeds and chopped scallions over the salmon. Serve immediately with lemon wedges on the side for squeezing.

Optional: serve with steamed rice or roasted vegetables to complete the meal.