Bourbon Salmon Recipe

5 from 6 votes

This bacon bourbon glazed salmon is rich, smoky, and coated in a sweet and savory bourbon glaze that perfectly complements the tender flaky salmon. Finished with crispy bacon and bold flavor in every bite, this easy salmon recipe is perfect for entertaining, date nights, or an elevated weeknight dinner at home.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Servings:

Calories: 294kcal

Author: Ebony Robinson

Ingredients

4 filets Wild Caught Salmon
4 slices Bacon
1/3 cup Bourbon
1/2 cup Light Brown Sugar
2 tbsp Butter
Salt & Pepper

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Instructions

Preheat oven to 400 F (204 C). Bake 4 slices of bacon in the oven until bacon slices are crispy. While your bacon is baking in the oven, clean salmon filets and remove skin. Pat salmon filets dry, season with salt and pepper and set aside. TIP: It is good to cook fish that is not cold, so that it cooks more evenly.
Once bacon is crispy, remove from oven and place inside of a food processor. To the food processor, add 1/4 cup of light brown sugar. Pulse and chop ingredients together until bacon brown sugar crumbles are formed. Remove crumbles from food processor, and place inside of a bowl, set aside.
Take a nonstick frying pan, and melt 2 tbsp of butter over medium heat. Once butter has melted, add 1/4 cup of light brown sugar, stir until a brown sugar gravy is formed. After bourbon and butter are combined, place salmon filets on top of gravy. Once salmon filets are in the pan, do not fidget with them. Allow them to cook undisturbed without flipping until salmon is almost cooked through.
Once salmon filets are almost cooked, flip each to the other side, and use a spoon to rub on brown sugar bacon crumbles. Once filets are covered with brown sugar bacon crumbles, lower heat and slowly pour in 1/3 cup bourbon. As salmon finishes up cooking, slightly tilt the frying pan and use a spoon to scoop up bourbon and brown sugar renderings and drizzle this back on top of the salmon for one minute. Turn off heat and remove salmon. Enjoy!

Notes

Pat the salmon dry before seasoning to help the glaze stick properly and create a better caramelized finish.
Cook the bacon until crisp before adding it to the salmon for the best texture and flavor.
The bourbon adds depth and richness to the glaze, but most of the alcohol cooks off during the cooking process.
Do not overcook the salmon. The fish should remain flaky, tender, and moist in the center.
For extra caramelization, broil the salmon for the final 1-2 minutes while watching carefully to prevent burning.
Fresh garlic and a touch of black pepper help balance the sweetness of the glaze and enhance the smoky bacon flavor.
This salmon pairs beautifully with mashed potatoes, roasted vegetables, rice, or a fresh salad.
Garnish with chopped parsley, green onions, or additional crispy bacon for extra flavor and presentation.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and enjoyed reheated or flaked into salads and bowls.

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