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Bourbon-Glazed Salmon

Bourbon Glazed Salmon

Pan-fried salmon with a brown sugar bourbon sauce
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Main Dish
Cuisine American
Servings 2
Calories 445 kcal

Equipment

  • 8-inch cast iron pan with lid
  • food thermometer

Ingredients
  

Glaze
  • 1 tablespoon butter (either salted or unsalted)
  • 2 tablespoons brown sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons bourbon
  • 1 clove garlic, minced (or 1 teaspoon minced garlic from a jar)
Salmon
  • (2) 4-5 ounce salmon filets (about 1 to 1 1/2 inches thick)
  • 1 tablespoon avocado oil (or other high-heat oil)
  • salt and pepper to taste

Instructions
 

Glaze
  • Melt the butter in a small saucepan. Whisk in the sugar, cornstarch, soy sauce, bourbon, and garlic. Bring to a full boil over medium heat and continue boiling until the mixture becomes foamy. (If you don't see foaming bubbles, try stirring the mixture to make it foam.) Remove from the heat and set aside.
Salmon
  • Rinse the salmon if desired and dry it thoroughly so no water drips in the hot oil and splatters.
  • Heat the avocado oil in a cast iron skillet. Two fillets will fit in an 8-inch pan. When the oil is hot, add the salmon, skin-side down (if it has skin left on). Sprinkle with salt and pepper. Place a lid on the pan and time for 3 minutes.
  • Then, flip the salmon and cook for an additional 1-2 minutes with the lid on. Check after 4 minutes with a thermometer in the thickest part of the fish. Use the following chart to cook to the desired doneness.
    Rare: 110-115°F
    Medium Rare: 115-120°F
    Medium: 120-125°F
    Medium Well: 125-140°F
    Well Done: 140-150°F
    Medium is usually the best tasting because the salmon will be tender. Well-done can make the salmon tough.
  • Remove the cooked salmon filets from the pan and set them on a plate. Let them rest for 3 minutes, during which time they will continue to cook.
  • Pour the glaze over the filets and serve.

Notes

Preparing the Salmon

If the salmon has a thin tail, fold it under to create a more uniform fillet so it cooks evenly. The thickness of the salmon filets will determine how long they need to cook. Thin filets will cook in less time, and thick ones may require longer.

Alternative to a Food Thermometer

A food thermometer is the best way to check the temperature when cooking. However, if you don't have one, you can cut the salmon during cooking at the thickest part and look to see if it is opaque or translucent. Opaque salmon is fully cooked, while any translucency indicates it has not reached a well-done temperature.

Doubling the Recipe

This recipe is easily doubled to 4 servings. Use a 10 or 12-inch cast iron pan to cook 4 fillets at one time.
 

Nutrition

Calories: 445kcalCarbohydrates: 13gProtein: 35gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 109mgSodium: 700mgPotassium: 913mgFiber: 0.1gSugar: 12gVitamin A: 243IUVitamin C: 0.5mgCalcium: 40mgIron: 2mg
Keyword bourbon glazed salmon, bourbon salmon, bourbon salmon recipe, easy bourbon salmon, homemade bourbon salmon, pan-seared bourbon salmon, whiskey glazed salmon
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