Name: Maple Bourbon Glazed Salmon Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup maple syrup or sugar free maple syrup; 1/4 to 1/3 cup coconut sugar or brown sugar; 1/4 cup pure bourbon whiskey (see blog about gluten free brands); 1 Tablespoon orange juice or 1 teaspoon apple cider vinegar; 1/4 teaspoon ground ginger; Optional pinch nutmeg; Optional 3 Tablespoons chopped nuts, roasted and salted; 16 ounces (3 to 4 filets) salmon; Kosher salt and black pepper, to taste

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Bourbon Glazed Salmon is sweet, savory, and quick to make, meaning it’s perfect for an easy weeknight dinner! Grill, bake, or air fry to suit your needs, and pair it with your favorite veggies, rice, or quinoa for a meal everyone will love!

Up close photo of maple bourbon glazed salmon and veggies on a plate.

Bourbon is for More Than Drinking!

Have you ever tried pairing bourbon with your favorite recipes? If not, you definitely should!

It’s a game-changer when it comes to enhancing the flavor of foods. Whether you’re making Bourbon Chocolate Pumpkin Pie, chili, or sweet potatoes, there’s not much you can’t combine with bourbon for an out-of-this-world flavor. So, I figured why not try it with salmon? Turns out, it tastes great!

Whether you’re feeding a crowd, cooking a romantic date night for two, or need something kid-friendly, this gluten-free recipe has you covered with minimal prep time and a total time of less than an hour!

Ingredients You Need

Below is an overview of the ingredients used. Be sure to scroll down to the recipe card below for the complete nutrition facts including the calories, carbohydrates, fiber, etc.

Overhead photo of three pieces of salmon on a wood plank with glaze ingredients.

Maple Bourbon Sauce – We use our homemade maple bourbon glaze featuring sugar-free maple syrup, brown sugar, bourbon whiskey, orange juice, ginger, and nutmeg for a sweet and savory flavor with less sugar!
Salmon Filets – You’ll need three to four filets for this recipe.
Chopped Nuts – Technically optional, these add a nice crunch and a rich taste. We love to use pecans, but walnuts or almonds also taste great.
Salt and Black Pepper – Adjust to taste.

The Best Type of Salmon to Use

Did you know that not all salmon are created equal? Of course, no matter what type you use, all types of salmon are an excellent source of protein and contain healthy monounsaturated and polyunsaturated fats.

However, depending on where it comes from, each type of salmon has a slightly different nutrient profile and flavor.

Overhead photo of a maple bourbon glaze being brushed on a salmon filet.

Unlike Atlantic salmon, Sockeye retains a flaky texture and shape while also providing a good source of healthy fats. Not to mention, it allows the notes of maple and bourbon to shine through.

Nutrition Tip: Sockeye salmon has 4.7 grams of fat and 18 grams of protein per serving along with a variety of vitamins and nutrients. In fact, one serving of Sockeye salmon contains 80% of the daily recommended intake for vitamin B12!

How to Make Maple Bourbon Salmon

Prepare the glaze. Add all the ingredients for the bourbon sauce to a small saucepan, and bring to a light boil. Then, reduce the heat to low, and simmer until the glaze thickens into a syrup-like consistency.

Pro-Tip: If your glaze isn’t thickening, whisk in an additional teaspoon of arrowroot powder or cornstarch.

Measuring cups filled with coconut sugar and maple syrup and fresh oranges on a countertop.

Overhead photo of a brush in a small pot of low sugar maple bourbon glaze.

Prepare. Preheat a broiler, and line a baking sheet with aluminum foil. Then, set a broiler pan on the prepared baking sheet, and place the salmon fillets in the pan skin side down.

Broil. Sprinkle salt and pepper over the fish, and brush a small amount of glaze on top. Transfer the pan to the oven, and broil for just a few minutes.

Glaze. Brush each salmon filet with additional glaze, and return them to the oven until the center is no longer pink and flakes with a fork and the internal temperature reaches 135 degrees Fahrenheit.

Overhead photo of a low sugar maple bourbon glaze with nuts in a saucepan.

Two pieces of salmon marinading in a maple bourbon glaze with nuts in a saucepan.

Prepare the toppings. While the salmon bakes, add the nuts to the leftover glaze and simmer the mixture for a few minutes to toast the nuts.

Combine the ingredients. Remove the salmon from the oven. Then, spoon the thickened pecan maple glaze on top, and serve warm.

Photo of a woman's hands holding a plate of maple bourbon glazed salmon and veggies.

Glaze vs. Marinade: What’s the Difference?

Often confused, glazes and marinades are not the same things! Marinades are most commonly used on protein sources such as fish or chicken and are meant to soak into the meat to add flavor. As a result, marinades often contain an acidic element such as lemon juice or vinegar to penetrate the meat and are used to submerge the protein anywhere from 15 minutes to 24 hours.

Pro-Tip: Don’t marinate your fish overnight! Unlike other protein sources, the acid in your marinade will break down the flesh of the fish making it tough.

Furthermore, flaky fish should not be marinated as long as firm fish, because it will cook faster in the marinade. For the best results, marinade small fish pieces for no more than 15 to 30 minutes and thick cuts of fish for no longer than one hour.

Meanwhile, glazes are meant to be added on top of protein to help give them flavor without fully soaking through. Unlike marinade, glazes are most often fairly sweet and made with syrup such as agave or maple syrup, like the maple bourbon glaze used in this recipe.

A brush dipped into a bowl of low sugar maple bourbon glaze.

How to Know When Salmon is Cooked

No matter what kind of salmon is used or how you cook it, it will also have a few signs that indicate it is ready to be eaten and will be:

Light pink or opaque in color
Flaky to the touch
145 degrees Fahrenheit when measured with a meat thermometer

Pro-Tip: Remove the salmon from the oven when its internal temperature is close to 140 degrees Fahrenheit. Then, cover the salmon with foil, and let it rest for about five minutes. The resting time will allow the fish to cook further, reaching 145 degrees in the process!

Storage Options for Maple Bourbon Salmon

Whether you have leftovers from dinner or want to make extra portions for the week, this bourbon salmon recipe can be kept in either the fridge or freezer for a convenient meal.

Fridge: Place the salmon in an airtight container, and store it in the fridge for up to three days.

Freezer: Store the glazed salmon in a large freezer bag along with any additional glaze, press out as much air as possible, and keep the salmon in the freezer for up to three months.

Thaw in the fridge overnight before warming.

Note: The texture of the fish may change slightly when it thaws, and the “fish” taste may be more prominent. For the best results, cook the salmon by itself (without the glaze), and freeze it separately. When you’re ready to eat, thaw the salmon in the fridge overnight, brush it with the glaze, and warm in the oven at 350 degrees Fahrenheit until heated through.

Is Bourbon Gluten Free?

The short answer is, yes. The long answer is, well, not always.

Understandably, there is some confusion as to whether or not bourbon is gluten-free. The truth is that pure distilled bourbon is gluten-free. Yes, even if it is made with wheat, barley, or rye!

The distillation process removes all gluten from the alcohol. However, the issue occurs with varieties that have hidden flavorings or additives included after the distillation process.

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Maple Bourbon Glazed Salmon