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Best Brown Sugar Bourbon Glazed Salmon Recipe

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This quick and easy grilled salmon features a sweet, smoky, and slightly boozy glaze that caramelizes perfectly on the grill. Ready in under 30 minutes, it’s a crowd-pleaser that’s fancy enough for company but simple enough for a weeknight dinner.

Ingredients

Scale
  • 1/3 cup packed brown sugar (dark or light)
  • 1/4 cup bourbon (e.g., Jim Beam or Maker’s Mark)
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 4 salmon fillets (6 ounces each, skin-on preferred)
  • 1 tablespoon olive oil (for grill grates)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh lemon wedges (for serving)
  • Chopped fresh parsley or chives (for garnish)

Instructions

  1. Make the glaze: In a small saucepan over medium heat, combine brown sugar, bourbon, soy sauce, butter, garlic, Dijon mustard, and black pepper. Whisk until butter melts and sugar dissolves. Bring to a gentle simmer, then reduce heat to low and cook for 2-3 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
  2. Prepare the salmon: Remove salmon from refrigerator 15 minutes before grilling. Pat fillets very dry with paper towels. Season both sides lightly with salt and pepper. Remove any pin bones with tweezers.
  3. Preheat the grill: Preheat grill to medium-high heat (375-400°F / 190-200°C). Clean grates thoroughly, then oil them using a paper towel dipped in olive oil held with tongs.
  4. First sear: Place salmon fillets on hot grill, skin-side down. Close lid and cook undisturbed for 4-5 minutes, until edges look opaque and flesh releases easily from grates.
  5. Glaze and flip: Brush tops of fillets generously with glaze. Carefully flip salmon using a fish spatula. Brush the now-exposed side with more glaze. Close lid and cook for 2-3 minutes.
  6. Final glaze: Brush one more layer of glaze on top of fillets. Cook for 1-2 minutes, watching closely, until glaze is bubbling and caramelized but not burnt. Internal temperature should reach 125-130°F (52-54°C) for medium or 135-140°F (57-60°C) for well-done.
  7. Rest and serve: Transfer salmon to a serving platter. Let rest for 3 minutes. Squeeze fresh lemon juice over top and garnish with chopped parsley or chives if desired.

Notes

Don’t overcook the salmon; pull it off when slightly underdone in the center. Watch the glaze closely as brown sugar burns quickly. Make extra glaze for drizzling over rice or vegetables. Let salmon come to room temperature before grilling for even cooking. Use skin-on fillets for easier grilling.

Nutrition

Keywords: grilled salmon, bourbon glaze, brown sugar salmon, quick dinner, weeknight meal, seafood, summer grilling

Find it online: https://milacook.com/best-brown-sugar-bourbon-glazed-salmon-recipe/