Seafood
Maple Bourbon Glazed Salmon
Salmon fillets under a maple bourbon balsamic glaze that caramelises in the last two minutes under the broiler.
- 25 min total
- 10 min prep
- 15 min cook
- Easy
- Serves 4
- Seafood
Ingredients
- 4 salmon fillets (6 oz each), skin on
- 5 tbsp Maple Bourbon Dark Balsamic, divided
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 scallions, thinly sliced
- 1 tbsp chopped fresh dill or parsley
- Lemon wedges, to serve
Let’s make it
- Heat the oven to 400F and line a sheet pan with parchment.
- Whisk 4 tbsp Maple Bourbon Dark Balsamic with the maple syrup, Dijon and garlic. Pour half into a small saucepan and set the rest aside for brushing.
- Pat the salmon dry, rub with the olive oil, and season with the salt and pepper. Set the fillets skin side down on the pan.
- Brush the fillets with the reserved glaze and bake 10-12 minutes, until the centre reaches 125F for medium.
- Meanwhile, simmer the saucepan of glaze over medium heat 3-4 minutes, until it thickens enough to coat a spoon.
- Switch the oven to broil, brush the fillets with the thickened glaze, and broil 1-2 minutes, watching constantly, until the surface bubbles and darkens at the edges.
- Finish with the last tablespoon of dark balsamic, the scallions and dill, and serve with lemon.
Why it works
Splitting the glaze keeps raw brushing liquid separate from the reduced sauce, so nothing touches the fish twice. Salmon is delicate and the broiler is brutal, which is why the caramelising happens in the final two minutes rather than throughout.
The OTM finish
A tablespoon of Maple Bourbon Dark Balsamic straight from the bottle over the glazed fillets.
Make it your own
Use arctic char or trout, roast asparagus alongside on the same pan, or serve over wild rice with the extra glaze spooned around.
Quick tip
Stand at the oven for the broil step. Two minutes is right; three minutes is burnt sugar.
Shop the recipe
The bottle this recipe is built on.