mike h.: "This Glaze is very good." Read More


  • 1 pound fresh salmon
  • 1 tablespoon sea salt (coarse)
  • 1/2 tablespoon black pepper
  • 3/4 cup bourbon
  • 2/3 cup brown sugar
  • 1 garlic clove (minced)
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon honey
  • 1/2 teaspoon ground mustard


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mike h. 25 Nov 2018
This Glaze is very good.
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Marissa Lynn 17 Aug 2018
Our family absolutely loved this dish. I added a little bit of seasoning to make a dry rub... I added a bit of old bay ground ginger a bit more brown sugar and then roasted garlic and herb grill mates and then what ever is left over add it into the glaze and it was absolutely fantastic
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Wedding 29 Apr 2018
Yum! This has become our favorite way of preparing Salmon.
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Casey Wertepny 27 Apr 2018
Super easy. I don't usually like fish, but this was good and my wife loved it. i substituted rum for bourbon, worked out great.
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gibbons 10 Mar 2018
right balance of sweet and savory.
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Bo 8 Nov 2017
It was good I will do it again.. sauce did not thicken like I thought ..
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Wazzzzzzaaappp 7 Nov 2017
Was awesome but the sauce dint thicken as much as I was hoping.... will try again👍
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J'Taz C. 7 Oct 2017
My family and I love it. It has become my signature dish!
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Alexandra Paige 6 Jul 2017
Tastes amazing!! I would add more honey if you want a sweeter glaze
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Terry B. 3 Jul 2016
My wife and daughter thought this was the best piece of salmon they had ever had. And we eat a lot of salmon living in the pacific northwest.
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Morgan M. 27 Oct 2015
This is such a solid foundation recipe! Everything could be played with to personalize it. I made it pretty much to order and it was delicious. The only thing I would say is that it is difficult to get the perfect caramelization without over doing the salmon. But, it can be done and it is delicious.
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Barry L. 21 Sep 2015
Left out the Bourbon. This is the second time I made it.I Like it. I added the honey to it after it was cooked. to my salmon after
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Andrew D. 22 Aug 2015
Great recipe overall, think the amount of liquid could be reduced by 25%, although it's possible I didn't reduce the liquid down enough. I wasn't getting the caramelized crust that I wanted on the salmon by cooking it in the pan, so I tried to broil it in the oven to caramelize it; would not recommend that approach since I nearly caught the kitchen on fire. Even with nearly setting the kitchen on fire, the end product was delicious!
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Andrew W. 4 Aug 2015
Had this last night. with our charcoal-grilled salmon. It was off the chain fantastic! The only modifications I made was that I used the microwave to reduce it down, rather than the stovetop.. And, not having the ground dry mustard in my spice cabinet, I used about a tablespoon of yellow mustard from the fridge. Unintended. not purposeful. My wife and I really enjoyed this!