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!
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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
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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
Recommended Equipment
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).
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- The proper internal temperature of cooked salmon is 145°F.
Nutrition Information
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).
Can this be made in an air fryer?
I have not tried!
Too salty! I had to add more brown sugar and some maple syrup. Next time I will cut the soy sauce to 1/2 a cup.
Definitely modify to your liking, Connie!
Absolutely delicious!
Thanks for stopping by, Lois!
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!
Thanks for stopping by and sharing, Melissa!
I made this recipe for Easter, I was a bit worried about the other comments about it being too salty. Here is what I did, I used reduced sodium soy sauce. I also used equal parts brown sugar and soy sauce. I did a little taste to make sure it wasn’t too sweet and I thought the flavor was good. First time making this recipe and everyone LOVED it. It was also my first time making salmon. It is definitely a keeper. I wish I had a picture because it looked exactly like the picture in this recipe.
Thanks for stopping by and sharing, Lisa!
Read other reviews that it was too salty, so I substituted about 1/4 of soy sauce with chicken broth and I used Lite soy sauce. Oh and I skipped the pecans step. It was delicious.
Thanks for sharing, Sylvia!
I am so sorry this wasn’t to your taste, Laura!
We eat a lot of salmon and this is a tried and true bourbon recipe. Not sure what others are talking about when they say its to salty. Maybe they let it sit in the marinade to long. We’ve been using this type of marinade for years and it produces the best salmon everytime. Thanks for the toasted pecan addition, it was a stopper!
Thanks for sharing!
Substitute the pecans for some other nuts substitute the cause for other nuts
This looks good! I can’t wait to try this. I’ll maybe lessen the soy sauce to not make it too salty. Thank you for sharing this recipe! :)
Definitely modify it to your tasting! Thanks for stopping by.