This maple bourbon salmon is one of our favorite easy salmon recipes. Simply marinate the fish in a sweet and savory marinade for 15 minutes, then cook it in a hot skillet. The bourbon and brown sugar create a delicious glaze, and the crunchy walnut topping adds a lovely texture.
There are a few things to know about cooking salmon. First, there are different types of salmon, including Atlantic farm-raised salmon, which is accessible in most parts of the country. (Here are a few tips on how to buy salmon.) And there are different salmon cuts, including fillets and steaks, you can find at most stores. In the end, these choices are all up to your preference and what’s available. But try to get cuts of fish that are the same size and thickness so they all cook evenly.
Ingredients for Maple Bourbon Salmon
- Salmon: Use salmon fillets for this recipe, fresh or frozen. Can you eat salmon skin? Yes, of course! It’s actually quite tasty once crisped up, and it helps prevent the fish from drying out as it cooks. If you prefer not to eat the skin, that’s fine too. Here’s how to remove the skin from salmon ahead of time. You can also cook salmon with the skin on, then remove it after.
- Brown sugar and maple syrup: On their own, these two sweeteners pair well with salmon, but together, they help create a wonderfully balanced glaze. The molasses-like flavor of brown sugar tastes great with bourbon and salmon.
- Bourbon: The vanilla and caramel notes you get in bourbon are great for glazes. Some lower-end bourbons can have a medicinal flavor, and that taste will show up in the marinade. At the same time, putting your best bourbon in a marinade is a bit of a waste—save the expensive, extra-special bottles for sipping. A solid mid-range bourbon will suit your purposes here. Plus, you only use a few tablespoons and might have extra. In that case, here are some bourbon recipes and bourbon cocktails for the leftovers.
- Walnuts: Walnuts add a nice nutty texture alongside the tender, flaky fish fillets. Store walnuts in the refrigerator or freezer so they keep longer, and use any extra in these walnut recipes.
Directions
Step 1: Marinate the salmon
Place the salmon fillets in a shallow dish. In a bowl, stir together the brown sugar, maple syrup and bourbon, and pour the mixture over the salmon. Let the fish marinate for 15 minutes.
Editor’s Tip: If you’re using salmon fillets with the skin on, place them skin side down in the dish.
Step 2: Cook the salmon
In a large skillet, heat the olive oil over medium heat. Add the salmon, and cook until the fish just begins to flake easily with a fork, four to six minutes on each side. Remove from the skillet, and keep the salmon warm.
Editor’s Tip: If cooking salmon with skin on, put the skin side in the hot skillet first. When lifting the salmon out of the hot skillet to flip, try to get the skin too. You can always remove it after cooking.
Step 3: Make the topping
In the same skillet, add the chopped walnuts, green onions and crumbled bacon, and heat everything through. Serve on top of or alongside the salmon.
Recipe Variations
- Add some spice: As with any marinade, you can experiment with different ingredients to come up with your personal, perfect combination. Try adding some minced garlic, crushed red pepper flakes or spicy mustard. Here’s our complete guide to marinades if you want more inspiration.
- Use different nuts: If you prefer pecans or almonds for the topping, that’s fine! Just make sure to use chopped nuts so it’s not too chunky.
- Bake the salmon: If you want to bake the salmon, put it on a lightly greased or aluminum foil-lined baking pan, and bake, uncovered, at 425° degrees for 15 minutes or until it flakes easily with a fork. Heat the topping in a skillet, and serve with the salmon.
How to Store Maple Bourbon Salmon
Store leftover salmon in an airtight container for up to three days in the refrigerator.
Maple Bourbon Salmon Tips
How do you know when salmon is done cooking?
Use the flake test to know when salmon has finished cooking. Press down on the top of the fillet with a fork, and if it flakes, or separates along the lines of its flesh, it’s done cooking. Or use a food thermometer. The USDA recommends salmon has an internal temperature of 145° when the thermometer is inserted into the thickest part of the fish. However, due to carryover cooking, you can safely pull salmon off the heat when it temps 115° to 125°. It will rise to a food-safe temperature before it reaches your plate.
What can you serve with maple bourbon salmon?
You can serve your favorite sides with maple bourbon salmon. Steamed vegetables, rice pilaf, roasted red potatoes or a crisp salad are just a few great side dishes for salmon.
