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Brown Sugar Bourbon Glazed Salmon - Sweet, Smoky, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 6 ounces each, skin-on preferred)
  • 2 tablespoons olive oil (for searing or brushing)
  • Salt and black pepper, to taste
  • 1/3 cup brown sugar (light or dark; dark gives deeper molasses flavor)
  • 1/4 cup bourbon
  • 2 tablespoons soy sauce (low-sodium recommended)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika (optional, for a smoky note)
  • 1/4 teaspoon red pepper flakes (optional, for mild heat)
  • 1 tablespoon butter (to finish the glaze, optional but recommended)
  • Lemon wedges, for serving
  • Chopped parsley or chives, for garnish (optional)

Method
 

  1. Prep the salmon: Pat salmon dry with paper towels. Season both sides lightly with salt and pepper. Let it sit at room temperature for 10 minutes while you make the glaze.
  2. Make the glaze: In a small saucepan, combine brown sugar, bourbon, soy sauce, Dijon, apple cider vinegar, garlic, smoked paprika, and red pepper flakes. Bring to a gentle simmer over medium heat. Cook 4–6 minutes, stirring, until slightly thickened and glossy.
  3. Finish the glaze: Remove from heat and whisk in the butter. The butter adds shine and rounds out the flavors. Set aside. It will thicken a bit as it cools.
  4. Choose your cooking method: You can sear on the stovetop, bake, or broil. For the best crust and control, use a skillet + brief oven finish.
  5. Preheat and heat the pan: Preheat the oven to 400°F (205°C). Heat an oven-safe skillet over medium-high and add olive oil.
  6. Sear the salmon: Place salmon in the hot skillet, skin-side down. Sear 2–3 minutes, pressing gently with a spatula so the skin makes full contact. This helps it crisp.
  7. Brush and bake: Brush the tops with glaze. Transfer the skillet to the oven and bake 5–7 minutes, depending on thickness, brushing once more halfway through. Aim for an internal temp of 125–130°F for medium, or cook to your preferred doneness.
  8. Optional broil for shine: For extra caramelization, switch to broil for the last 1–2 minutes. Watch closely to prevent burning.
  9. Rest and serve: Let salmon rest 2 minutes. Spoon over a bit more glaze, squeeze fresh lemon on top, and sprinkle with herbs. Serve with rice, quinoa, roasted asparagus, or a bright side salad.