Description
Make this maple bourbon glazed salmon with minimal ingredients in less than an hour for a sweet and savory dinner full of nutrients!
Ingredients
Units
Scale
For the Maple Glaze
- 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
For the Salmon
- 16 ounces (3 to 4 filets) salmon
- Kosher salt and black pepper, to taste
Instructions
- In a small saucepan, whisk together the maple syrup, coconut sugar, bourbon, orange juice, ginger, and optional nutmeg over medium heat. Bring to a light (soft) boil.
- Reduce the heat to low and simmer for 20 to 30 minutes or until the glaze thickens into a syrup-like consistency (see notes for tips).
- Preheat the broiler to 525 degrees Fahrenheit, and line a baking sheet with aluminum foil. Set a broiler pan on the prepared baking sheet. Place the salmon filets on the broiler pan and sprinkle with salt and pepper. Brush a small amount of glaze on top of the salmon.
- Place the pan in the oven and broil 5 inches from the heat for 2 to 3 minutes. Remove the salmon from the oven.
- Brush each salmon filet with an additional 2 Tablespoons of glaze and place them back in the oven at 400F for 5 to 7 minutes or until the center is no longer pink and the internal temperature is 135F.
- While the salmon is baking, add the nuts to the maple glaze and simmer for an additional 5 minutes before removing from the heat.
- Remove the salmon from the oven, and spoon the thickened pecan maple glaze on top before serving. Serve immediately or store cooled salmon in the fridge for up to 4 days.
Notes
Cooking Tips – If the glaze is not thick enough after simmering for 20 to 30 minutes, whisk in 1/2 teaspoon arrowroot powder or cornstarch. It will thicken as it cools.
Storage Tips – For the best results, cook the salmon by itself (without the glaze), and freeze it separately. When 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: Stove Top, Oven
- Cuisine: American
Nutrition
- Serving Size: 4 ounce salmon with sauce
- Calories: 265
- Sugar: 11.6 g
- Sodium: 88.6 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Carbohydrates: 12.9 g
- Fiber: 1.3 g
- Protein: 25.7 g
- Cholesterol: 57.9 mg
