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Maple Bourbon Glazed Salmon

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings

Ingredients
  

  • Salmon fillets (4 pieces, about 6 ounces each; skin-on preferred)
  • Pure maple syrup (1/3 cup)
  • Bourbon (1/4 cup; any mid-range brand is fine)
  • Soy sauce (2 tablespoons; low-sodium recommended)
  • Apple cider vinegar (1 tablespoon; or rice vinegar)
  • Dijon mustard (2 teaspoons)
  • Garlic (2 cloves, minced)
  • Fresh ginger (1 teaspoon, finely grated; optional but great)
  • Red pepper flakes (1/4 to 1/2 teaspoon, to taste)
  • Unsalted butter (1 tablespoon)
  • Olive oil (1 tablespoon)
  • Kosher salt and black pepper
  • Lemon or orange (1, for zest and wedges)
  • Scallions or chives (for garnish; optional)
  • Sesame seeds (optional garnish)

Instructions
 

  • Preheat and prep: Set your oven to 400°F (200°C). Pat the salmon dry with paper towels. Season both sides lightly with salt and pepper. Zest a bit of lemon or orange and set aside for finishing.
  • Make the glaze: In a small saucepan, whisk together maple syrup, bourbon, soy sauce, vinegar, Dijon, garlic, ginger, and red pepper flakes. Bring to a gentle simmer over medium heat. Cook 4–6 minutes, stirring, until slightly thickened and glossy. Whisk in the butter to finish. Remove from heat.
  • Sear the salmon: Heat olive oil in an oven-safe skillet over medium-high. Place salmon fillets skin-side down. Sear 2–3 minutes until the edges turn opaque and the skin crisps.
  • Glaze generously: Spoon about half of the glaze over the salmon, coating the tops and sides. Reserve the rest for basting and serving.
  • Roast to finish: Transfer the skillet to the oven. Roast 6–9 minutes, depending on thickness, until the salmon flakes easily but is still slightly translucent in the center. Target an internal temperature of 125–130°F (52–54°C) for medium.
  • Baste and rest: Pull the skillet from the oven and spoon a little more glaze over the fillets. Let the salmon rest 3 minutes so the juices settle.
  • Garnish and serve: Sprinkle with citrus zest, sliced scallions or chives, and sesame seeds if using. Serve with extra glaze and lemon or orange wedges.