Bourbon and salmon are a match made in heaven in my bourbon brown sugar glazed salmon! This brown sugar salmon recipe is so simple yet so delicious! First, I marinate salmon filets in brown sugar, soy sauce, and bourbon to add lots of flavor. Then, I brush the salmon with a yummy bourbon glaze to create a mouthwatering meal!
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The star of this delicious brown sugar salmon recipe is my salmon marinade made with brown sugar, bourbon, and soy sauce. The flavor is plenty sweet but balanced out by the salty soy sauce and smooth bourbon. This bourbon glazed salmon is a meal I crave!
What’s in This Bourbon Glazed Salmon Recipe?
- Brown Sugar: Creates a rich and sweet flavor for the glaze. Not a brown sugar fan? Swap it for honey or maple syrup!
- Soy Sauce: Low-sodium soy sauce adds salty and umami flavor to the glaze. For a gluten-free option, use tamari or coconut aminos.
- Worcestershire Sauce: Adds a tangy umami flavor to the glaze. For a gluten-free option, use gluten-free Worcestershire sauce.
- Garlic: Minced garlic adds a savory and earthy note to the glaze.
- Bourbon: Adds warmth and depth to the glaze. Whiskey, rum, or cognac make great substitutes.
- Pecans: Toasted and chopped pecans add a nutty flavor and a delightful crunch! Walnuts also work well.
- Salmon: I recommend wild-caught Alaskan salmon for the best taste. Thaw overnight in the fridge if frozen, and make sure to remove any bones!
Tips for Success
- There’s no need to soak this salmon in salt water before cooking, especially since we are marinating it!
- Always marinate salmon in the refrigerator! It is dangerous to marinate it at room temperature, as it could allow bacteria to grow on the salmon.
- Ideally, you’ll want to let this salmon marinate for 3 hours. However, if you’re short on time, as little as 30 minutes will be sufficient!
- The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes, it’s finished cooking.
How to Store and Reheat
Store leftover brown sugar salmon in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 275°F oven for about 15 minutes, or until warmed through.
Serving Suggestions
Serve this bourbon glazed salmon with basmati rice or chantilly potatoes and brown sugar glazed carrots, roasted Brussels sprouts, or bourbon green beans with bacon!
5-Star Review
“We eat salmon frequently and I needed a change from my usual recipes and I’m so glad I tried this one- it was amazing! I never would have thought to use the pecans as a topping. A new go to for my family for sure!” – Melissa Rankin
Bourbon Brown Sugar Glazed Salmon Recipe
Equipment
Ingredients
- ½ cup brown sugar
- 1 cup low-sodium soy sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced garlic
- ½ teaspoon ground black pepper
- 2 tablespoons bourbon (optional)
- ½ cup chopped pecans toasted
- 2 pounds salmon filets
Instructions
For the Marinade
- Combine all ingredients except the pecans and salmon in a bowl.½ cup brown sugar, 1 cup low-sodium soy sauce, 2 teaspoons Worcestershire sauce, 1 teaspoon minced garlic, ½ teaspoon ground black pepper, 2 tablespoons bourbon
- Place half of the marinade and the salmon in a Ziplock bag. Squeeze out the air and zip the bag tightly.2 pounds salmon filets
- Set aside the other half of the marinade to use as a glaze.
- Marinate the Salmon for 1-3 hours. Flip the bag every ½ hour or so to marinate evenly.
For the Glaze
- Place the remaining half of the marinade in a small saucepan on the stove.
- Bring to a boil, then reduce the temperature to low and simmer until the mixture thickens and reduces a little.
- While the glaze is simmering, preheat the oven to 400°F.
For the Pecan Topping
- Place the chopped pecans on a flat baking sheet which has been covered with aluminum foil or parchment paper.½ cup chopped pecans
- Toast the pecan for 3-5 minutes, until they darken a little and they start to smell sooo good. Watch closely – the nuts can burn quickly!
For the Salmon
- Cover a baking dish or pan with aluminum foil and spray the foil-covered pan with nonstick spray.
- Take the salmon out of the marinade and discard the marinade.
- Place the Salmon (skin-side down) on the prepared pan.
- Sprinkle the salmon with the toasted pecans pressing the pecans firmly into the salmon.
- Brush or spoon ⅓ of the glaze onto the salmon.
- Place the salmon in the oven and bake for 20-25 minutes, until the salmon flakes easily. Re-glaze the salmon with the glaze every 8-10 minutes (about 3 times).
Video
Becky’s Tips
- The proper internal temperature of cooked salmon is 145°F.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Bourbon Brown Sugar Glazed Salmon Step by Step
Make the Marinade: Combine ½ cup of brown sugar, 1 cup of low-sodium soy sauce, 2 teaspoons of Worcestershire sauce, 1 teaspoon of minced garlic, ½ teaspoon of ground black pepper, and 2 tablespoons of bourbon in a bowl.
Marinate the Salmon: Place half of the marinade and 2 pounds of salmon filets in a Ziplock bag. Squeeze out the air and zip the bag tightly. Set aside the other half of the marinade to use as a glaze. Marinate the Salmon for 1-3 hours. Flip the bag every ½ hour or so to marinate evenly.
Simmer the Glaze: Place the remaining half of the marinade in a small saucepan on the stove. Bring to a boil, then reduce the temperature to low and simmer until the mixture thickens and reduces a little.
Preheat the Oven: While the glaze is simmering, preheat the oven to 400°F. Place ½ cup of chopped pecans on a flat baking sheet which has been covered with aluminum foil or parchment paper.
Toast the Pecans: Toast the pecans for 3-5 minutes, until they darken a little and they start to smell sooo good. Watch closely – the nuts can burn quickly!
Prepare the Baking Pan: Cover a baking dish or pan with aluminum foil and spray the foil-covered pan with nonstick spray
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Discard the Marinade: Take the salmon out of the marinade and discard the marinade.
Top the Salmon: Place the Salmon (skin-side down) on the prepared pan. Sprinkle the salmon with the toasted pecans pressing the pecans firmly into the salmon.
Add the Glaze: Brush or spoon ⅓ of the glaze onto the salmon.
Cook the Salmon: Place the salmon in the oven and bake for 20-25 minutes, until the salmon flakes easily. Re-glaze the salmon with the glaze every 8-10 minutes (about 3 times).
Wonderful sooooo good!!
So glad you enjoyed it, Gail!
Nice flavor and it looked amazing on the plate
I really enjoyed this recipe I wish I had a picture to share but we have already eaten our dinner. The only thing I think I would change is possibly using low sodium soy sauce. Once the glaze was reduced it became very salty. This is probably fine for younger people but for myself it was just a bit too salty.
We’re sorry this was a bit too salty! We usually recommend low-sodium soy sauce, so we will update the recipe to reflect that!
Amazing flavor and quick to prepare 😋
Thanks so much for stopping by!
Wonderful taste and easy to fix
I love to hear that!
The amounts are very confusing. Is it teaspoons or tablespoons? Also am I reading it correctly that it’s 1 cup of soy sauce?? Seems like a lot. Wanted to double check before I made this.
A capitalized “T” is Tablespoon and a lowercase “t” is teaspoon! Yes, a cup!
Thank you for the clarification. It came out great.
This was very tasty. I do have a suggestion to make though that you list teaspoons as tsp and tablespoons as Tbsp. I was in a hurry and glanced at the amount of Worcestershire, so although I reduced the soy sauce by half to decrease the saltiness, I accidentally tripled the amount of Worcestershire! Yikes. Totally my fault for reading it quickly, but tsp and Tbsp would help. :)
Thanks for sharing!
I am making this for the second time in 2 months. This is simply a delicious way to each salmon. A grocery store near us carries fresh salmon fillets and I buy them and fresh catfish as often as once a month. Outstanding recipe. Cooking in Alabama.
That’s great to hear!
Super yummy! Used pistachios instead of pecans and added some ginger slices. This will be my GO TO!
P.s. It’s an excellent use of the bourbon whiskey I bought that I absolutely refuse to drink. Thank you for sharing!!
Looks great!
Absolutely loved this recipe!
My mouth is watering, Morgan!