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Bourbon-Glazed Salmon

Total Time

Takes: 25 min.


4 servings

This bourbon-glazed salmon is ready in minutes and requires only a handful of ingredients. Pair it with a green salad and couscous to have the perfect meal. If you don't like the taste of bourbon, you can use cola or brewed coffee. —Trisha Kruse, Eagle, Idaho
Bourbon-Glazed Salmon Recipe photo by Taste of Home


  • 2 tablespoons butter
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons bourbon
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 salmon fillets (6 ounces each)


  1. In a small saucepan, combine all ingredients but salmon. Bring to a boil. Cook and stir until sugar is dissolved, about 1 minute; set aside.
  2. Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat for 5 minutes. Brush with bourbon mixture. Grill until fish just begins to flake easily with a fork, 8-10 minutes longer.

Bourbon-Glazed Salmon Tips

Should you marinate the salmon for this recipe?

There is no need to marinate the salmon for this recipe. Grilling the salmon on its own first ensures a nice char and sear to the fish before brushing with the glaze. Otherwise, the glaze might burn too easily if applied too early. Marinades also tend to break down the proteins in meats and fish, and because this salmon is already very tender and cooks quickly, a marinade is not needed.If you want to marinate your salmon, try this citrus-marinated salmon recipe.

What are some variations of this bourbon-glazed salmon recipe?

Bourbon works beautifully with the salmon in this recipe, but you could try using whiskey instead of bourbon, if you prefer.

How do you know when salmon is done?

Salmon is done when it flakes easily with a fork and the color changes from bright red to pink. If you want more tips, here’s our ultimate guide on how to cook salmon.

Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 fillet: 384 calories, 21g fat (7g saturated fat), 101mg cholesterol, 725mg sodium, 14g carbohydrate (13g sugars, 0 fiber), 29g protein.

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