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This Bourbon Marinated Salmon is so good, you will never need to order it out again! It was a favorite at our make ahead meal assembly store.
Whenever I make bourbon salmon, I'm in a good place! Here's why:
- Forget heading out to Cheddars, Ruby Tuesday or even Publix. It rivals any salmon entree you can order at a fine restaurant so I feel a little indulgent without really splurging.
- It's a "good for you" fish since it boasts high levels of omega-3 fatty acids (which lowers the risk of heart disease, among other benefits.) Ya-da, ya-da, ya!
- It cooks quickly, is complemented by almost any vegetable I have on hand.
- I plan for leftovers and flake the fish cold over salad greens and have a spectacular lunch the next day.
We turned many customers into “salmon” lovers with this recipe (and Phyllo Wrapped Salmon) at our make ahead meal assembly store! (If you are already a seafood fan, check out Lemony Baked Basa which was very popular too.)
How to make Bourbon Marinated Salmon
The marinade has a bold and slightly sweet taste. Brown sugar or coconut sugar makes is sweet. But, it definitely owes its distinctive flavor to the bourbon. Please don't let the alcohol scare you away from this recipe though.
You don't have to drink hard liquor or buy a big bottle of bourbon whiskey to make this one. Just buy one teeny, tiny inexpensive bottle of bourbon, like the one shown here. It makes lots and lots and lots of marinade.
Also, almost half the marinade is discarded and much of the alcohol in the remaining marinade burns off during cooking.
Still looking for a substitute? Check out these alcohol substitutions by What's Cooking America.
The preparation for bourbon salmon is easy. Simply combine all the ingredients together and marinate.
Tip: If you are not a big fan of pineapple juice, simply buy a can of pineapple chunks in 100% juice. I usually pour about 2 cups from a 20-ounce can. (Use the pineapple to make salsa or Caribbean Salad with Honey Lime Dressing!)
How long do you cook salmon?
Not long at all and that's another fantastic reason to enjoy seafood in general and this recipe!
In a 375 degree Fahrenheit oven, it only takes about 10-15 minutes, depending upon the thickness of the fish. A good rule of thumb is about 10 minutes per inch of thickness. The fish is done when it separates easily with a fork. I always use my trusty thermometer and cook it to a temperature of 145 degrees Fahrenheit.
It's fantastic on the grill too!
This salmon goes well with almost anything. You won't be disappointed.
I promise!
Make Ahead and Freeze Bourbon Salmon
If you want to make up the recipe to freeze, place the fish and marinade in a tightly sealed bag in the freezer, removing as much air as possible.
- Customize the preparation of this bourbon salmon recipe to meet your needs. For example, portion 2-3 salmon fillets in a bag and use half of the ingredient amounts listed.
- To make up several batches at a time, line up plastic bags that zip in canisters or bowls for easy assembly.
- When making this recipe up to freeze, use fresh or already frozen salmon. (Don't re-freeze fish that has been previously frozen.)
- For the best quality, cook salmon within 2-3 months of freezing.
Bourbon Marinated Salmon was one of the very first recipes that I ever posted. I updated the pictures and tweaked the post a bit. But, I didn't change the recipe format...because you are going to want to make up batches for the freezer.
Please rate this recipe and tag @DinnerMom on social media. We love to see what you are cooking up!
📋 Recipe
Bourbon Marinated Salmon
Ingredients
- 20 ounces Salmon boneless
- ¼ cup Brown Sugar or Coconut Sugar
- ½ cup Soy Sauce
- ½ cup Pineapple juice
- 2 teaspoons Bourbon
- ½ teaspoon Pepper
- ¼ teaspoon Garlic Powder
- ¼ cup Canola Oil preferably expeller pressed
Instructions
Preparation
- Add all of the ingredients, except for the salmon, to a container or plastic bag that seals.
- Seal the bag and gently massage to combine ingredients or gently stir with a spoon.
- Lift the salmon fillets into the bag with the marinade. Seal tightly, removing excess air, and gently turn to coat.
- Allow the salmon to marinate about 30 minutes. Turn fish in bag as necessary to ensure that marinade is distributed evenly over fish.
- Remove fish from bag and discard marinade.
- Preheat oven to 375 degrees F and bake skin side down for approx. 10-15 minutes (10 minutes per inch of thickness.) Fish is done when flesh is opaque and separates easily with fork. Alternatively, grill salmon over medium-high heat.
Notes
Nutrition
Sarah says
I just finished the marinade. I have put the salmon in the bag and into the refrigerator. I have no doubt by the aroma alone this is going to taste fabulous.
thanks so much.
Ess
Marjory Pilley says
Enjoy!
Althea says
This was excellent, My salmon never tasted so good. However idid marinate it for 24 hours not 30 minutes.
Thanks eating lots of salmon.!!!
Kelly says
Can you use olive oil instead of canola oil?
Marjory Pilley says
You can use olive oil, but a neutral oil is preferred to keep the flavor profile. Avocado oil is an alternative too.
Dorinda says
The only way I eat salmon. Not a fan of regular salmon so this is how I make it. Delish. My only concern is that I have found when you make the marinade then freeze with your protein I think you get a mushy product. This is so easy to prepare that there is not reason to freeze. But excellent recipe!
Marjory Pilley says
I'm so glad you enjoy it (as much as I do!) The outcome from freezing can vary quite a bit, depending on the thickness of the fish (thick is better,) how long it is frozen, and how quickly it defrosts. At the stores we started with salmon that was already frozen so the marinading occurred as it defrosted. Luckily it is easy to whip up and cook fresh! Thanks so much for your feedback. Always appreciated and helpful to future readers!
Johnny says
No doubt this is going to be a wonderful recipe and I plan to make it this week. I'm a little confused about the serving size ... the nutrition info reads, "Serving: 4g" ... since 4 grams is only .14 oz should this be 4 servings from the 20 oz of fish or maybe 4 oz ? Please advise.
Marjory Pilley says
Hi! The nutritional estimate is for 4 servings and each piece of salmon is 5 ounces.
anne sweetnam says
This is a wonderful recipe. I am making it again this week for an anniversary dinner for friends. Plan to roast carrots, asparagus and baby spuds to serve with it. I say 5 stars for sure..
Marjory Pilley says
I'm so happy you enjoyed it and congrats to the anniversary couple! Dinner sounds divine!!!!!
Karen says
So when you are preparing this to freeze, do you freeze the salmon with the marinate? Or do you marinate and then toss it and freeze. I know this question sounds stupid, but I would like to know what you think it best, Thank you.
Marjory Pilley says
Thanks so much for your question! Freeze salmon IN the marinade.
Tanya says
Hello, I cut down on the soy sauce to 1/4 c, substituted OJ and added more bourbon. Delish
Janet Carol says
Hi - this was wonderful!! I didn't have pineapple juice, so I used some light syrup from a can of peaches. Stirred a little bourbon into the peaches that were left & served it on the side. Also used a little less W sauce & a little more bourbon in the marinade.
I took the remaining marinade after I poured it off the salmon. Put it in a small pan. Dissolved 1 tsp. corn starch in 1/3 cup water & stirred it into the marinade. Then heated & stirred it until it was thick. It made a nice sauce to pour over the fish.
Got lots of compliments from our guests.
Jen C says
Not the bourbon flavor I was hoping for. To me, this was more of a terriyaki salmon. Unfortunately the soy sauce overpowered all other flavors. My kids who love the bourbon salmon from our local grocery store did not approve....they said it was tolerable. They said they didnt" like it," but said it was ok enough that they would still eat it since tbey were hungry and that was all we had to eat.(we did have salad and rice)
Nqncy says
This is definitely the best salmon dish I have tried. Better than a restaurant
Billy Hartman says
so good and healthy
Mary Jo Joyce says
This is heavenly and easy to make
Marjory Pilley says
I'm so glad you enjoyed it! Thanks for commenting!
Linda says
Do you place it on aluminum foil or in a pan for oven cooking ?
Linda
Marjory Pilley says
Hi! You can do it either way. I generally bake it in a glass casserole dish. But, I've also cooked it on a sheet pan along with some vegetables! Aluminum foil is optional, but definitely saves some clean-up time!
Annie says
Hi, this sounds delicious!! I’m allergic to pineapple, do you think orange juice would work? Thanks!!
Marjory Pilley says
I think that grapefruit juice or orange juice would be good substitutes. I've never tried it though. Love to know how it turns out!
Marjory Pilley says
I think that grapefruit juice or orange juice would be good substitutes. I've never tried it though. Love to know how it turns out!
Marjory Pilley says
I think that grapefruit juice or orange juice would be good substitutes. I've never tried it though. Love to know how it turns out!
cody says
absolutely delicious
wilhelmina says
Bourbon adds such a great flavor in this salmon dish! Delicious!
Justine says
I am not a salmon fan, but I really loved this!!
Marjory Pilley says
Yay! So glad you liked it!
Al says
I wasn’t a big fan of Salmon till I tried this recipe, it’s wonderful!
Marjory Pilley says
I'm so glad you enjoyed it!
joyce says
how did you make the vegetable on the side...looks delicious
Marjory says
Hi! Those are zucchini that have been quartered, tossed with a little olive oil and sprinkled with salt and pepper. Cook them along side the salmon for a complete meal!
David says
I'm always on the lookout for good salmon recipes! This one was so easy to make. Glad I don't have to buy a big bottle of bourbon to enjoy!
Liz says
Looks and sounds yummy! Are those sesame seeds on the salmon in the picture?
Marjory says
Hi! Yes - In a few pictures sesame seeds are used as garnish. Chopped scallions are also a nice addition.