Bourbon Glazed Salmon – 10 minute flaky, juicy salmon with a savory bourbon glaze. Easy air fryer or skillet recipe jam-packed with flavor!
One of my favorite things about this restaurant style Bourbon Salmon recipe is that it’s quick enough for busy weeknights but five star level for entertaining guests.
Tender, juicy salmon brushed with a mouth-watering savory bourbon glaze jam-packed with delicious flavor.
With air fryer and skillet instructions, it’s bound to be your new favorite salmon recipe.
WHAT I LOVE ABOUT THIS RECIPE:
- It’s restaurant quality, but whips up quickly making it perfect for busy weeknights.
- This delicious salmon recipe is loaded flavor similar to Longhorn Bourbon Salmon from Longhorn Steakhouse.
- A salmon dish is a good source of protein and a great way to get a tasty, healthy meal on the table in 10-15 minutes.
- Cook in the air fryer or stove top for easy entertaining at your next dinner party.
- The bourbon glaze is simmered on the stovetop letting the alcohol cook down so there’s no taste of bourbon.
WHAT DO I NEED TO MAKE BOURBON GLAZED SALMON?
- fresh salmon filets
- bourbon whiskey
- brown sugar
- soy sauce
- garlic cloves
- fresh ginger
- apple cider vinegar
- butter
- salt and black pepper
- optional lemon or lime wedge for serving
optional garnish: slivered green onions or sesame seeds
HOW TO MAKE AIR FRYER BOURBON SALMON:
Whisk the marinade ingredients: bourbon, brown sugar, soy sauce, minced garlic, grated ginger and apple cider vinegar together in a small bowl.
Place the salmon fillets on a plate or small baking dish.
Remove about 2 tablespoons of the bourbon marinade and brush over all sides of the salmon then set the salmon aside.
Transfer the rest of the marinade sauce and butter to a small saucepan over medium heat.
Bring to a boil then reduce heat and simmer 5-7 minutes or until the sauce has thickened and the sugar dissolves then remove from the heat and set aside.
Preheat the air fryer to 400 degrees.
Season the salmon with salt and pepper then place salmon fillets in the air fryer basket skin side down.
Air fry 8 minutes total, turning halfway through cooking.
Turn the salmon so it’s flesh side up then brush the bourbon glaze over the sides and top of the salmon.
Air fry another minute or so until the glaze sets and the salmon reaches 140-145 degrees on an instant read thermometer into the thickest part of the fillet.
Note: cooking time may vary with the size of the fillets and air fryer.
Remove from the air fryer and serve with a wedge of lemon for a squeeze of lemon juice over the top just before eating.
HOW TO MAKE STOVE TOP BOURBON GLAZED SALMON:
To make this recipe on the stove top, you’ll follow most of the air fryer instructions.
Whisk the marinade ingredients: bourbon, brown sugar, soy sauce, minced garlic, grated ginger and apple cider vinegar together in a small bowl.
Place the salmon fillets on a plate or small baking dish.
Remove about 2 tablespoons of the bourbon marinade and brush over the top and all sides of the salmon then set the salmon aside.
Add 1 1/2 tablespoons of olive oil to a large skillet over medium heat.
Once the oil is hot, place salmon in the skillet skin side down. Sear 2-3 minutes then carefully turn the salmon over and continue cooking another 2-3 minutes.
Reduce heat to medium low then pour the reserved bourbon mix and butter into the skillet along the sides of the salmon.
Simmer the sauce 2-4 minutes letting it reduce and thicken, basting the salmon until it’s cooked through to an internal temperature of 140 to 145 degrees on a food thermometer.
Spoon more of the bourbon sauce over the salmon then serve right away with a wedge of lemon and your favorite sides.
SUBS AND VARIATIONS:
- Use the same amount of maple syrup instead of brown sugar for maple bourbon salmon.
- Add a squeeze of fresh lime juice instead of lemon juice.
- The bourbon sauce can be used with other fresh fish or fresh chicken.
- Add a couple tablespoons of pineapple juice to the marinade for a tropical flavor.
- Use 1/2 teaspoon garlic powder instead of fresh garlic cloves.
BEST SIDE DISHES WITH BOURBON GLAZED SALMON:
Any of the side dishes below pair well with this salmon while keeping it the star of the show.
- 6 Minute Green Beans
- Maple Bacon Brussels Sprouts
- Roasted Brussels Sprouts and Sweet Potatoes
- Smashed Potatoes
HOW TO STORE LEFTOVER SALMON:
Store leftover salmon in an airtight container in the refrigerator up to 3 days. Reheat in the air fryer or microwave.
LOOKING FOR MORE SALMON RECIPES?
- Honey Teriyaki Salmon
- Greek Salmon
- Salmon with Creamy Dill Sauce
- Grilled Mediterranean Salmon Kabobs
Enjoy!
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Bourbon Glazed Salmon
Equipment
- air fryer OR skillet
Ingredients
- 2 5-6 ounce salmon fillets
- 1/4 cup boubon whiskey
- 3 tablespoons brown sugar
- 3 tablespoons soy sauce
- 2 whole garlic cloves minced
- 2 teaspoons fresh ginger grated
- 1 teaspoon apple cider vinegar
- 1 tablespoon butter
- salt and black pepper to taste
- optional garnishes: lemon OR lime wedge, slivered green onions OR sesame seeds
Instructions
AIR FRYER SALMON:
- Whisk bourbon, brown sugar, soy sauce, minced garlic, grated ginger and apple cider vinegar together in a small bowl.
- Place the salmon fillets on a plate or small baking dish. Remove about 2 tablespoons of the marinade to brush all over salmon then set aside.
- Transfer the rest of the marinade sauce and butter to a small saucepan over medium heat. Bring to a boil then reduce heat and simmer 5-7 minutes or until the sauce has thickened and the sugar dissolves. Remove from the heat and set aside.
- Preheat the air fryer to 400 degrees.
- Season the salmon with salt and pepper then place in the air fryer basket skin side down. Air fry 8 minutes total, turning halfway through.
- Turn salmon so it's right side up then brush the bourbon glaze over the sides and top. Air fry another minute or so until the glaze sets and the salmon is cooked through to 140-145 degrees. Note: cooking time may vary with the size of the fillets.
- Serve with a wedge of lemon or lime. Optional garnishes: slivered green onions OR sesame seeds.
STOVE TOP SALMON:
- Whisk the bourbon, brown sugar, soy sauce, minced garlic, grated ginger and apple cider vinegar together in a small bowl.
- Place the salmon fillets on a plate or small baking dish. Remove about 2 tablespoons of the bourbon marinade and brush over top and sides.
- Add 1 1/2 tablespoons of olive oil to a large skillet over medium heat. Once the oil is hot, place salmon in the skillet skin side down. Sear 2-3 minutes then carefully turn the salmon over and continue cooking another 2-3 minutes.
- Reduce heat to medium low then pour the reserved marinade sauce and butter into the skillet along the sides of the salmon.
- Simmer the sauce 2-4 minutes letting it reduce and thicken, basting the salmon until it’s cooked through to an internal temperature of 140 to 145 degrees. Note: cooking time may vary with the size of the fillets.
- Spoon more of the bourbon sauce over the salmon then serve right away with a wedge of lemon or lime. Optional garnish: sliced green onions OR sesame seeds.