The star of this delicious brown sugar salmon recipe is my salmon marinade made with brown sugar, bourbon, and soy sauce. The flavor is plenty sweet but balanced out by the salty soy sauce and smooth bourbon. This bourbon glazed salmon is a meal I crave!
How to Store and Reheat
Store leftover brown sugar salmon in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 275°F oven for about 15 minutes, or until warmed through.
Serving Suggestions
Serve this bourbon glazed salmon with basmati rice or chantilly potatoes and brown sugar glazed carrots, roasted Brussels sprouts, or bourbon green beans with bacon!
How to Make Bourbon Brown Sugar Glazed Salmon Step by Step
Make the Marinade: Combine ½ cup of brown sugar, 1 cup of low-sodium soy sauce, 2 teaspoons of Worcestershire sauce, 1 teaspoon of minced garlic, ½ teaspoon of ground black pepper, and 2 tablespoons of bourbon in a bowl. Marinate the Salmon: Place half of the marinade and 2 pounds of salmon filets in a Ziplock bag. Squeeze out the air and zip the bag tightly. Set aside the other half of the marinade to use as a glaze. Marinate the Salmon for 1-3 hours. Flip the bag every ½ hour or so to marinate evenly. Simmer the Glaze: Place the remaining half of the marinade in a small saucepan on the stove. Bring to a boil, then reduce the temperature to low and simmer until the mixture thickens and reduces a little. Preheat the Oven: While the glaze is simmering, preheat the oven to 400°F. Place ½ cup of chopped pecans on a flat baking sheet which has been covered with aluminum foil or parchment paper. Toast the Pecans: Toast the pecans for 3-5 minutes, until they darken a little and they start to smell sooo good. Watch closely – the nuts can burn quickly! Prepare the Baking Pan: Cover a baking dish or pan with aluminum foil and spray the foil-covered pan with nonstick spray . Discard the Marinade: Take the salmon out of the marinade and discard the marinade. Top the Salmon: Place the Salmon (skin-side down) on the prepared pan. Sprinkle the salmon with the toasted pecans pressing the pecans firmly into the salmon. Add the Glaze: Brush or spoon ⅓ of the glaze onto the salmon. Cook the Salmon: Place the salmon in the oven and bake for 20-25 minutes, until the salmon flakes easily. Re-glaze the salmon with the glaze every 8-10 minutes (about 3 times).
