Bourbon Glazed Salmon

For the bourbon glaze

• ½ cup bourbon
• 2 tablespoons pure maple syrup
• 2 tablespoons brown sugar, light or dark
• 1 tablespoon Worcestershire sauce
• 1 tablespoon low sodium soy sauce
• 1 clove garlic, minced
• ½ teaspoon apple cider vinegar

For the salmon

• 1 two-pound side of salmon, skin-on preferred
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper
• Chopped green onions for serving (optional)

1. Make the bourbon glaze

1. Add the bourbon, maple syrup, brown sugar, Worcestershire, soy sauce, garlic, and apple cider vinegar to a medium saucepan.
2. Set over medium-high heat and bring to a steady simmer, stirring often. The surface will look very bubbly and almost foamy.
3. Keep cooking, stirring almost constantly, until the mixture has thickened slightly and reduced by about half, 3 to 5 minutes.
4. When it coats the back of a spoon and looks glossy, remove from the heat and let the glaze cool while you prep the salmon.

Tip: If the glaze feels very thin, give it another minute on the heat. It will thicken more as it cools, so do not wait for it to look like syrup in the pan.

2. Prep the pan and salmon

1. Position the oven racks in the center and upper third of your oven. Preheat to 375°F.
2. For easy cleanup, line a large baking dish or rimmed baking sheet with parchment, then lay a large sheet of aluminum foil on top.
3. Remove the salmon from the fridge and let it sit at room temperature for about 10 minutes while the oven preheats and the glaze cools slightly.
4. Place the salmon, skin-side down, on the foil. Pat the top dry with paper towels.

3. Season and glaze

1. Sprinkle the salmon evenly with kosher salt and black pepper.
2. Rub the seasoning lightly into the fish.
3. Brush the cooled bourbon glaze all over the top of the salmon, using most of it.
4. Drizzle any extra glaze over the thickest part of the fish.

4. Seal in a foil packet

1. Lift the sides of the foil up and over the salmon so the fish is completely enclosed.
2. If one piece of foil is not large enough, place a second piece on top and fold the edges together to seal.
3. Leave a little air space above the salmon so hot air can move around inside the packet.

5. Bake

1. Set the pan on the center rack and bake for 15 to 18 minutes, until the salmon is mostly cooked through at the thickest point but still slightly underdone in the very center.
2. A thinner fillet (around 1 inch thick) may be ready a few minutes early, so start checking at 12 to 14 minutes. A very thick fillet (1 ½ inches or more) may need a few extra minutes.

6. Broil for a sticky top

1. Carefully open the foil packet so the top of the salmon is fully exposed. Watch out for hot steam.
2. Switch the oven to broil. Move the pan to the upper third rack.
3. Broil for 3 to 4 minutes, just until the glaze is bubbling and caramelized and the salmon is cooked through.
4. If you have an instant-read thermometer, the thickest part should reach about 145°F. I like to pull it at 140°F and let carryover heat finish the last few degrees.