Hickory Bourbon Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Season both sides evenly with kosher salt (about 3/4 tsp per side across all fillets) and freshly ground black pepper.

Preheat pan

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

Sear salmon

Place the salmon fillets skin-side down in the hot skillet. Press lightly with a spatula for 10 seconds to ensure even contact. Cook skin-side down undisturbed for 4–5 minutes, until the skin is crisp and the salmon has cooked about two-thirds of the way up the sides.

Finish cooking

Flip the fillets gently and cook the flesh side for 1.5–3 minutes more (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 120–125°F for medium-rare to medium, or 130–135°F for medium-well. Remove salmon to a plate and tent loosely with foil while you finish the glaze.

Sauté aromatics

In the same skillet used for the salmon, reduce heat to medium and add 2 tablespoons unsalted butter and 1 tablespoon olive oil. Add the finely minced shallot and cook, stirring, for 1–2 minutes until softened. Add the minced garlic and cook for 20–30 seconds until fragrant, taking care not to burn.

Deglaze and combine

Add 1 1/4 tablespoons bourbon to the skillet to deglaze, scraping up any browned bits from the bottom (stand back briefly—alcohol may flame). Stir in 3 tablespoons packed brown sugar, 1 tablespoon apple cider vinegar, 1 tablespoon soy sauce, 1/4 teaspoon hickory liquid smoke, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, and 1/2 teaspoon freshly ground black pepper. Bring the mixture to a gentle simmer.

Thicken glaze

In a small bowl, whisk 1 teaspoon cornstarch into 1 tablespoon cold water until smooth to make a slurry. Slowly whisk the slurry into the simmering glaze and cook 1–2 minutes until it thickens to a glossy, spoon-coating consistency. Taste and adjust: add a pinch more brown sugar for sweetness, a few drops more liquid smoke for smokiness, or a teaspoon more vinegar for brightness.

Glaze salmon

Return the salmon fillets to the pan, spooning the glaze over the flesh side (do not leave skin-side down too long in the glaze to preserve crispness). Cook together for 30–60 seconds so the glaze adheres, spooning often. Alternatively, transfer fillets to a baking sheet, brush glaze over them, and broil 1–2 minutes to caramelize (watch closely to avoid burning).

Transfer the glazed salmon to serving plates. Spoon any remaining glaze from the pan over the fillets. Garnish with chopped fresh parsley and lemon wedges or slices. Serve immediately.