By Becky Hardin
Published Aug 6, 2019
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!
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
Ingredients1x2x3x
- ▢ 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
Video
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).
Equipment
- Baking Sheet
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.
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
.
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).
More Salmon Recipes to Try!
Grilled Salmon with Avocado Salsa
Lemon Butter Salmon in Parchment Paper
Honey Garlic Salmon and Asparagus
Caprese Stuffed Salmon
Bourbon Brown Sugar Glazed Salmon Recipe
Equipment
- Baking Sheet
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
Notes
- The proper internal temperature of cooked salmon is 145°F.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
