"I created this recipe after tasting the bourbon salmon from my local grocery seafood counter. Mine has received rave reviews, even from picky eaters who don't normally try salmon." --Esther Maples, Harlem, GA

Bourbon-Glazed Salmon

brown sugar

bourbon

soy sauce

ginger

lime juice

garlic cloves,

black pepper

(6-ounce) skinless salmon fillets

Cooking spray

green onions

sesame seeds, toasted

Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.


Been making this since it was first published in the September 2001 issue of Cooking Light magazine. I even still have the original page I tore out of the issue. Family favorite too.

Used Steelhead Trout instead of salmon. Doubled the marinade, marinaded then baked in pyrex at 400 for 15 minutes, Broiled for a couple minutes. Delicious and SO easy! Served over brown basmati rice with prosciutto wrapped asparagus and green salad dressed with French vinaigrette.

Delicious!  Next time double the sauce.  Served with Jasmine rice to soak up the sauce.  Husband loved it.

I have been making this since it was first published.....We LOVE it....l have now started to use this same marinade on tuna....

Used what I had in the house for the marinade, so I used lemon juice instead of lime. Marinated the correct time in the fridge in a ziplock bag. We love our salmon on the grill, so we grilled it, served it with fresh green beans and butternut squash risotto and it was amazing! This is a keeper!

Being originally from the north west but now live in Alabama I love me some Salmon so I saw this we had some salmon and I made it I did however substitute the bourbon with some single barrel gentleman jack it turned out exquisite, so good this will remain in the family cook book thank you for posting it!Ryan

We quite enjoyed this treatment for salmon. The only change we made was to grill the salmon (salmon + charcoal cooking= delicious) and cook and reduce the marinade separately. I thought the amount of bourbon might be overwhelming, but it was really good. We made the full amount of marinade for half the fish (only 2 of us), and were quite glad we did as it glazed the salmon nicely. This was a really good weeknight meal, and could be good for casual company as well.

Per other reviewers I made the full amount of marinade for two pieces salmon (about 6 oz each) and put the marinade and salmon in a glass 8x8 dish and baked at 400 for 15 minutes, then broiled for a couple minutes. Perfectly cooked and the marinade didn't disappear or burn up! Served with steamed broccoli and basmati rice cooked in chicken broth, I'll definitely add this to the rotation!

I have started to incorporate fish into our dinners... i don't like fish. But I had a piece and went back for more. We had it with ranch potatoes and asparagus. So tasty, I definitely will have my husband make it again!!

I cooked this recipe tonight for my wife. A couple of twists: used Splenda Brown Sugar Blend in place of brown sugar (reduce calories a bit) and used Irish Whiskey in place of bourbon. I also cooked it on my gas grill in a foil pan. Despite these changes, we both loved it and my wife put it in the "we should make this again" recipe folder.

This was awesome!  I am a big fish lover and my husband is not... this dish sold him on salmon.  I agree that not a lot of the marinade was left over so the next time I will try adding it later into the cooking process.  We had brown rice and steamed veggies with it, I think I might also try adding the marinade at the end to simmer then add the brown rice.  Yummy... part of my meal rotation now.

This recipe was outstanding! I used 1/4 tsp. sesame oil in the marinade and didn't use sesame seeds, as I didn't have any. Next time I would like to put green onions in the marinade, as well as garnish after salmon is cooked. My husband cooked the salmon on the grill instead of on the stove. The salmon was about an inch thick and he cooked 4 minutes on one side and 2 on the other side. It was done to perfection! I wasn't sure I would like the bourbon in the marinade, but the fish didn't have any bourbon flavor when cooked. I also quartered red, yellow and orange bell peppers and he grilled them, too. This with a salad was a great meal. Yummy and healthy .... we will use this recipe again!

Here's what to expect: think of a sweet Teriyaki sauce with beautiful nuances of complexity.  I will certainly make this again, but I'll change a few of the prep techniques: I'll make the reduction sauce separately and bake the salmon to perfection (after the 1:30 hour marinade).
This is a WOW on the first bite.  Now I just need to find the right wine paring. ;)

Delicious; served with asparagus and roasted potatoes.

This was really superb.  We loved it.  It was super easy and a dish I would make for company.  The only reason I can imagine this burning is cooking it on too high of heat.  Judge your stove people.  If it cooks hot, don't cook it on medium high.  Mine cooks very hot, so I just turned it down.  I had plenty of really tasty marinade which reduced down and caramelized beautifully.  The salmon was moist, flaky and the flavor was lovely.  I served it over brown rice, with stir fried snow peas, carrots and sprouts cooked with a little minced garlic, a little soy sauce, peanut oil, a tiny touch of chili oil and a drizzle of toasted sesame oil.  What a great meal!

I made this recipe after friends served it at a dinner party and my picky teenage son, who never eats fish, ate the entire thing and went back for seconds. Ive since made it a few times. Tonight i made it with a 2lb salmon fillet and baked it in the oven as someone suggested but I have also made it successfully with the 6 oz fillets in a pan. Easy, tasty, healthy. A sure winner every time.

I found this more or less tasteless and boring. I've got much better recipes for salmon fillets.

I tend to avoid cooking salmon on the stove top for it takes forever to get rid of the smell, so I grilled the salmon instead and boiled and reduced the remaining marinade. Didn't gave the scallions and sesame seeds unfortunately. Nota bad recipe but there are better ones out there. Could not taste the marinade in the salmon itself, and I did marinate the full time in the recipe. Brown sugar made the outside burn very quickly.

This was a delicious recipe.  It was very flavorful and took the "fishy" taste out of the salmon.  I followed the other reviewers advice and waited until I turned the salmon over before adding the marindae to the pan but the sauce still evaporated on me.  Like some other reviewrs the salmon also burned, so I gave it 4 stars.  However, I will try this receipe again with some adjustments.

I have to say this marinade did not flavor the salmon as much as I'd hoped.  I marinated for well over an hour but maybe next time it needs longer. I used copper river sockeye salmon, light brown sugar, bottled ginger and garlic, and omitted sesame and green onion.  I grilled the salmon along with some veggies.  I would make this again if I had more time to marinate.

cooked this for our first supper club get together and it was a hit. we didn't get to marinade for as long but the taste was wonderful. we also didn't have bourbon so if you are wondering how this would be with out the alcohol - it's a great quick and impressive recipe.

One of the tastiest recipes I've attempted.  Extremely simple and the only thing I didn't already have was the salmon and bourbon.  I used wild caught Alaskan salmon and Jack Daniels for the bourbon.  I usually don't eat salmon because of the fishy taste but this recipe really gave it a sweet and savory flavor that I couldn't resist!  If you are contemplating not trying this recipe because of the bourbon (like I was), rest assured you will be using that bourbon many more times to make this delicious recipe!  You won't be wasting your money (or time)!

Also after reading several other reviews, I'm a bit confused.  They say the brown sugar caramelized too fast and there was no sauce left over?  This wasn't a problem for me at all.  I will add though that I only used 2-3 salmon fillets for the marinade and marinade them for several hours (I even did them overnight once but they did not taste as good this way).  So I guess give it a try and make adjustments next time if you have a problem.

Awesome recipe and very easy to make. I agree with another review that about adding the marinade sauce after I cooked one side of the salmon. The brown sugar carmelizes fast and I think it would get a little burnt if you added it right off the bat.

made it ahead of time before a dinner party and loved it.  know our friends will love it to.

Truly outstanding salmon dish. The glaze is amazing and even the hubby that hates fish loved this one

The second time we made this we changed the following; we added the marinade after 4 minutes of cooking the fish and it did not burn. Also we made the full marinade for two servings.

We grilled the salmon and it was DELICIOUS!

This was delicious.  We like salmon and always eat it with olive oil and lemon juice with some spices. This was a nice change from our boring regular recipe.  The sauce really spiced our tastebuds.  My husband and I loved the flavor.  We will make this again for sure.

As salmon is one of my favorite dishes, I have a number of salmon recipes, and this one is consistently my favorite. I have made it numerous times, even substituting shrimp and scallops for the salmon. The glaze is fantastic. It goes well drizzled over the side dishes as well, such as sauteed asparagus or broccoli. I HIGHLY recommend this dish. It is one of the sure-fire crowd pleasers of my recipe book. I also recommend using a decent quality bourbon.

The best salmon recipe I have ever made. So easy and it tasted better than any salmon I have had in a restaurant - will definitely be making this again soon.

Wonderful!!  I live near Seattle and we eat salmon weekly.  I have a lot of salmon recipes that don't get used anymore, we just use this one.  My whole family loves this.

Used lemon instead of lime, since it is what I had on hand.  Turned out delicious and served with rice and some green beans stir fried in soy sauce.

I've made this twice now and it is fantastic. Perfect for a quick weeknight dinner. I have found that you don't need to marinate it the whole 1 1/2 hours, after only 15 minutes or so, it is still fine. I like to make extra to have for lunch the next day. Chilled, it's even more delicious. Thank you !!

Absolutely Perfect!
We made this over the Thanksgiving weekend for 11 people, kids and adults.  Absolutely no complaints--only request for seconds!!!

This was excellent!  Somewhat like a teriyaki sauce but thoroughly enjoyed by Mrs. and I at lunch earlier today.  Simple and fast, served on a bed of lime rice.

I made this dish for the first time tonight and all the raves were completely justified.  It was DELICIOUS!!!  Even though I was only making two filets I took the advise of several comments and doubled the marinade/sauce.  It does reduce significantly!  I did have some leftover so I poured it in a pitcher as additional sauce for the table.  My husband and I poured it on the basmati rice I'd made and it was fantastic.   This recipe is definitely fit for guests.  Can't wait to make it again!

I've made this recipe several times.  It's quick, easy, and flavorful.

This was very flavorful and moist.  Instead of pan-sauteing, I put the salmon and the marinade in a dish and roasted at 400 for about 15 minutes.  That solved the evaporation problem other readers spoke of. I also added a bit of red pepper and some orange rind.  Served with Near East curry-flavor couscous and steamed sugar snap peas with shallots and red bells.

This was yummy!  I followed the instructions with the exception that I used the entire marinade for just two servings.  Even so, there wasn't a whole lot of the glazed sauce when the fish was done.  I think I will partially cook the fish next time and then add the marinade so that it won't disappear.  But the taste was wonderful and we will definitely be making it again!

Sauce? What sauce? It evaporated the second it hit the skillet. Oh well. Wish I'd read the reviews before making this but I've never had such a completely misrepresented recipe from Cooking Light before. Not only was there no sauce but by the time it was done cooking, the salmon was black.  Big disappointment, especially when it's $16 worth of fish getting ruined.

Wow! I cooked this for my boyfriend and we both loved it. This is an impressive dish, especially for being so easy to fix. Went very well with mashed sweet potatoes.

When I read this recipe, I thought, "All that sugar in the marinade will burn."  But I figured I'd try it anyway.  And, just like for several other reviewers, yep, it burned.  Since so many other reviewers loved this recipe so much I will try it again but only pour in the marinade at the near the end of cooking the fish.

This recipe is excellent.  I didn't have time to marinade for 1-1/2 hours in the fridge - 20 minutes in a sealed bag at room temperatre did the trick.  Be careful with the heat under the pan as the sauce reduces quickly and it's very good so you don't want it to dry up!  I served it with sauteed sugar-snap peas.  A keeper!

My whole family loved this!  My 4 year old asked for 3rds.  My husband is not a huge salmon fan and even he loved it.  I didn't actually have any bourbon, so I skipped it, but it was still delicious.  I served with rice pilaf and a simple spinach salad.  I'll make this again and again!

My husband and I are picky eaters, but we loved this recipe. I followed it exactly and wouldn't change a thing. I think that I did cook it a little less than what it stated. We paired it with parmesan couscous and pinot noir. Yummy.

This is hands down one of my most favorite recipes.  It's simply amazing.  Serve it with the parmesan orzo like the menu idea suggests.  It's a complete knock-out.  Make sure to line the broiler with aluminum foil though as it does leave a bit of a sticky mess behind.  I'm made it with salmon (my favorite) and chicken (also good, but not as good as the salmon).  You'll love this.  Make it tonight.

bourbon-glazed salmon

Servings: 4

Cost: $14.87 /serving

Author : Esther Maples, Harlem, Georgia

Ingredients

Instructions

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