Succulent king salmon fillets brushed with a luscious maple-bourbon glaze and roasted until tender. The glaze caramelizes beautifully, giving a glossy finish with just the right hint of warmth and spice.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the salmon
2 lbs king salmon fillet, skin on, cut into 6 portions
1 tbsp olive oil
Salt & freshly ground black pepper
For the maple-bourbon glaze
½ cup pure maple syrup
3 tbsp bourbon
2 tbsp soy sauce
1 tbsp Dijon mustard
2 cloves garlic, minced
½ tsp ground ginger
½ tsp smoked paprika
1 tbsp fresh lemon juice
Make the glaze
1
In a small saucepan, combine maple syrup, bourbon, soy sauce, Dijon mustard, garlic, ginger, and smoked paprika.
Bring to a simmer over medium heat.
Cook for 6–8 minutes , stirring occasionally, until glaze thickens slightly.
Stir in lemon juice. Remove from heat and let cool slightly.
Prepare the salmon
2
Preheat oven to 400°F (200°C) .
Line a baking sheet with parchment paper or foil.
Place salmon portions skin-side down, brush lightly with olive oil, and season with salt and pepper.
Roast with glaze
3
Brush salmon generously with the maple-bourbon glaze.
Roast for 12–15 minutes , basting halfway through with more glaze.
For a caramelized finish, broil for an additional 1–2 minutes at the end.
Salmon should flake easily with a fork but remain moist inside.
Serve
4
Transfer salmon to a platter or individual plates.
Drizzle with extra glaze from the pan.
Garnish with fresh herbs (like parsley or thyme) and lemon wedges.
Serving Suggestions
5
Pair with wild rice pilaf, roasted Brussels sprouts, or glazed carrots .
Excellent with a buttery Chardonnay, Pinot Noir, or a glass of bourbon on the rocks .
Works beautifully as a centerpiece for a Christmas Eve seafood menu.
Tips & Variations
6
Make-ahead: Glaze can be prepared up to 2 days in advance and refrigerated. Warm gently before using.
Grill option: This recipe also shines on the grill; cook skin-side down and baste with glaze throughout.
Extra festive: Add a pinch of cayenne for a subtle heat that balances the sweetness.
Alternative fish: Use Arctic char or steelhead trout if king salmon isn’t available.
Ingredients For the salmon
2 lbs king salmon fillet, skin on, cut into 6 portions
1 tbsp olive oil
Salt & freshly ground black pepper
For the maple-bourbon glaze
½ cup pure maple syrup
3 tbsp bourbon
2 tbsp soy sauce
1 tbsp Dijon mustard
2 cloves garlic, minced
½ tsp ground ginger
½ tsp smoked paprika
1 tbsp fresh lemon juice
Directions Make the glaze
1
In a small saucepan, combine maple syrup, bourbon, soy sauce, Dijon mustard, garlic, ginger, and smoked paprika.
Bring to a simmer over medium heat.
Cook for 6–8 minutes , stirring occasionally, until glaze thickens slightly.
Stir in lemon juice. Remove from heat and let cool slightly.
Prepare the salmon
2
Preheat oven to 400°F (200°C) .
Line a baking sheet with parchment paper or foil.
Place salmon portions skin-side down, brush lightly with olive oil, and season with salt and pepper.
Roast with glaze
3
Brush salmon generously with the maple-bourbon glaze.
Roast for 12–15 minutes , basting halfway through with more glaze.
For a caramelized finish, broil for an additional 1–2 minutes at the end.
Salmon should flake easily with a fork but remain moist inside.
Serve
4
Transfer salmon to a platter or individual plates.
Drizzle with extra glaze from the pan.
Garnish with fresh herbs (like parsley or thyme) and lemon wedges.
Serving Suggestions
5
Pair with wild rice pilaf, roasted Brussels sprouts, or glazed carrots .
Excellent with a buttery Chardonnay, Pinot Noir, or a glass of bourbon on the rocks .
Works beautifully as a centerpiece for a Christmas Eve seafood menu.
Tips & Variations
6
Make-ahead: Glaze can be prepared up to 2 days in advance and refrigerated. Warm gently before using.
Grill option: This recipe also shines on the grill; cook skin-side down and baste with glaze throughout.
Extra festive: Add a pinch of cayenne for a subtle heat that balances the sweetness.
Alternative fish: Use Arctic char or steelhead trout if king salmon isn’t available.
King Salmon with Maple-Bourbon Glaze
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