Bourbon and Brown Sugar–Glazed Salmon

Photo Credit
Becky Luigart-Stayner
The Editors
Makes 4 servings.
Preparation Method
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This flavorful salmon recipe is a winner. The marinade adds a lovely flavor without taking away from the salmon. Even those who aren’t too fond of fish will enjoy this healthy salmon dish.


1/4 cup bourbon
3 tablespoons brown sugar
2 tablespoons olive oil
1-1/2 tablespoons soy sauce
1 tablespoon chopped fresh ginger or crystallized ginger
1 tablespoon Dijon-style mustard
2 cloves garlic, minced
juice of 1/2 lime

In a bowl, combine all marinade ingredients and whisk to blend.


1-1/2 pounds salmon fillets
freshly ground black pepper, to taste

Put the salmon into a large, resealable plastic bag and add half of marinade. Reserve remaining marinade for basting. Seal bag and turn it several times to coat. Refrigerate for 1 hour, turning bag occasionally.

Preheat oven to 375°F.

Line a large, shallow casserole with aluminum foil. Butter the foil and place salmon in casserole, skin side down. Pour marinade from bag over salmon and season with pepper.

Bake for 8 minutes, remove from oven, and baste with marinade. Bake for 8 minutes more, then baste again. Bake, in total, for 20 to 25 minutes, or until salmon flakes easily. Spoon any remaining pan juices over fish when served.

Variation: Glazed Salmon With Bourbon-Mustard Dressing


Add 2 teaspoons of Dijon-style mustard to the reserved marinade and whisk to blend. Baste each baked fillet with 1 to 2 teaspoons of marinade.

In a large bowl, make a salad of 1-1/2 cups of thinly sliced green cabbage; 1 cup of grated carrot; 1 cucumber, peeled, seeded, and diced; and 4 to 5 ounces of baby salad greens mix.

Drizzle remaining marinade on the salad and toss to coat. Serve salad and salmon together, garnished with toasted pumpkin or sunflower seeds and/or thinly sliced crystallized ginger.

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The Almanac Chefs

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