A quick and delicious recipe for honey bourbon salmon that can be prepared in just 15 minutes.
Author:Lorenzo Bonucci
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 salmon fillets, about 6 oz each
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp smoked paprika
2 tbsp unsalted butter
3 cloves garlic, minced
1/4 cup honey
1/4 cup bourbon
2 tbsp low-sodium soy sauce
1 tbsp fresh lemon juice
1/2 tsp red pepper flakes, optional
1 tbsp chopped fresh parsley
1 tsp sesame seeds, optional
Instructions
Season the salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt, black pepper, and smoked paprika.
Sear the salmon: Heat olive oil in a large skillet over medium-high heat. Place the salmon skin-side up and sear for 3–4 minutes. Flip and cook for another 2–3 minutes. Remove the salmon from the skillet and set aside.
Make the honey bourbon sauce: Reduce the heat to medium. Add the butter and minced garlic, cooking for about 30 seconds until fragrant.
Add the flavor: Carefully pour in the bourbon, then stir in the honey, soy sauce, lemon juice, and red pepper flakes. Simmer for 2–3 minutes, stirring occasionally, until the sauce begins to thicken. Keep the pan away from open flames.
Glaze the salmon: Return the salmon to the skillet. Spoon the honey bourbon sauce over each fillet and cook for another 2–4 minutes, depending on thickness, until the salmon reaches 145°F internally.
Thicken the glaze: Allow the sauce to bubble gently for another 30–60 seconds, spooning it over the salmon until glossy and caramelized. Avoid letting the honey burn.
Garnish and serve: Sprinkle with fresh parsley and sesame seeds if desired. Serve immediately with steamed rice, roasted broccoli, or garlic mashed potatoes.
Notes
Use fresh salmon fillets of similar thickness for even cooking.
For a sweeter glaze, add another teaspoon of honey.
For a bourbon-free version, substitute apple juice or chicken broth for the bourbon.
Keep the sauce at a gentle simmer so the honey caramelizes without burning.