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.
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.
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.
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.
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.
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.
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.
6 servings