Cheddar’s Bourbon Glazed Salmon Recipe

Glazing salmon is one of the tastiest ways to cook it, and my go-to is bourbon glaze. Why? It’s thick, sticky, and coats the fish perfectly.

Sure, you’ll find store-bought versions, but if you’re like me and prefer homemade, you’ll love this copycat Cheddar’s Bourbon Glazed Salmon Recipe.

Cheddar’s Scratch Kitchen makes their Bourbon Glazed Salmon from scratch and I love the way they make this dish. This recipe gives you that same sweet, smoky flavor right in your kitchen.

It’s so easy to make and tastes just like what you get at the restaurant.

What Does Cheddar’s Bourbon Glazed Salmon Taste Like?

If I had to describe Cheddar’s Bourbon Glazed Salmon in one word, I’d say: unforgettable.

The flavor is rich and balanced. The glaze is sticky and sweet with a touch of smokiness from the bourbon.

You’ll also get that slight tang from the mustard and vinegar, which keeps things from being too sweet.

The garlic and soy sauce add depth, while the salmon itself stays juicy and tender on the inside with a lovely crust on the outside.

Every bite is a mix of sweet, salty, tangy, and savory—all wrapped up in one dish. It’s honestly hard to stop at one piece.

Cheddar’s Bourbon Glazed Salmon Ingredients

Here’s everything you need to make this delicious salmon:

For the Bourbon Glaze:

• Bourbon (1/2 cup): Adds a deep, smoky, caramel flavor that defines the glaze. I use an affordable brand like Wild Turkey 101.
• Dark Brown Sugar (1/2 cup): Adds sweetness and helps the glaze get thick and sticky.
• Soy Sauce (2 tablespoons): Brings a salty, umami kick to balance the sweetness. I prefer low-sodium to control the saltiness.
• Dijon Mustard (1 1/2 teaspoons): Adds a slight tang and makes the glaze smooth.
• Apple Cider Vinegar (2 teaspoons): Gives a bright, tangy note to cut through the richness.
• Worcestershire Sauce (2 teaspoons): Adds depth with its savory, slightly sweet flavor.
• Minced Garlic (1 teaspoon): Gives a warm, savory taste; use 1/2 teaspoon garlic powder if needed.

For the Salmon:

• Salmon Fillets (4 pieces, 6 ounces each): Fresh or thawed skinless fillets work best. Rich in omega-3s and perfect for soaking up the glaze.
• Olive Oil (2 tablespoons): Used to sear the salmon—it helps get a nice crust and keeps the fish moist.
• Salt (1/2 teaspoon): Seasons the salmon and enhances its natural flavor.
• Ground Black Pepper (1/4 teaspoon): Adds a mild kick to the salmon.
• Lemon Wedges (1 lemon): A squeeze of fresh lemon brightens the dish when serving.

Substitution Tips

If you’re missing an ingredient, don’t worry! Here are some easy swaps:

1. Bourbon: Use whiskey or apple juice for a non-alcoholic option. The flavor will change a bit, but it’ll still be tasty.
2. Dark Brown Sugar: Light brown sugar or honey works, but the glaze might be less rich.
3. Soy Sauce: Try tamari or coconut aminos for a gluten-free option.
4. Dijon Mustard: Yellow mustard can work, but use 1 teaspoon since it’s stronger.
5. Apple Cider Vinegar: White vinegar or lemon juice can replace it.
6. Fresh Garlic: Use 1/2 teaspoon garlic powder instead.

Kitchen Equipment Needed

You don’t need fancy tools to make this dish. Here’s what I use in my kitchen:

1. Small Saucepan: For making the bourbon glaze. A medium-sized one works best.
2. Whisk: To mix the glaze ingredients smoothly.
3. Large Skillet: For searing the salmon. A non-stick or cast-iron skillet is great.
4. Baking Tray: For baking the salmon. Line it with foil for easy cleanup.
5. Aluminum Foil: To line the baking tray.
6. Tongs: For flipping the salmon in the skillet.
7. Paper Towels: To pat the salmon dry before seasoning.
8. Measuring Cups and Spoons: For accurate ingredient amounts.
9. Cutting Board and Knife: To cut lemon wedges and mince garlic if using fresh.
10. Oven: For baking the salmon.

How to Make Cheddars Bourbon Glazed Salmon

Step 1 | Prepare the Glaze

In a small saucepan, melt 1 tablespoon of butter over medium heat.

Add 1/2 cup soy sauce, 3 tablespoons honey (if using), 1 tablespoon garlic powder, 1/2 cup pineapple juice, 1/2 cup dark brown sugar, and 2/3 cup bourbon. Stir everything together and bring it to a simmer.

Let it cook for 10 to 12 minutes, or until the sauce thickens. Remove from heat and let it cool slightly.

Step 2 | Prep the Salmon

Take 4 fillets of salmon and pat them dry with paper towels. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon ground black pepper on both sides of each fillet.

If your salmon has skin and you want to remove it, start at the tail end.

Cut about 2 inches from the tail, make a small hole to grip the skin, and gently pull while slicing close to the skin with a sharp knife.

Step 3 | Cook the Salmon

Preheat your oven to 375°F. Line a baking tray with aluminum foil.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the salmon fillets, skin side up if they still have skin. Sear for 3 minutes until golden.

Move the salmon to the baking tray, skin side down. Brush half the glaze over the top of each fillet.

Bake for 12–15 minutes, until the salmon flakes easily with a fork.

For a caramelized top, switch to broil for the last 3 minutes, but watch closely so it doesn’t burn.

Step 4 | Serve

Once the salmon is cooked, move it to a serving plate. Drizzle the rest of the glaze over the top.

Squeeze a lemon wedge over each fillet. Serve it hot with your favorite sides, and enjoy!

Chef Notes + Tips

Here are some extra tips to make your salmon even better:

• Check the glaze thickness: If it’s too thin, simmer it a bit longer. If it’s too thick, add a splash of water.
• Don’t overcook: Salmon is best when it’s just flaky. Use a fork to check if it pulls apart easily.
• Taste the glaze: Adjust the sweetness or tanginess before brushing it on.
• Use a meat thermometer: Salmon is done at 145°F in the thickest part.
• Double the glaze: Make extra if you love sauce for dipping or drizzling.

What to Serve with Bourbon Glazed Salmon

This Cheddar’s Bourbon Glazed Salmon pairs well with simple sides that complement its sweet and savory glaze.

I love serving it with fluffy rice to soak up the extra sauce.

Roasted veggies like asparagus or broccoli add a fresh crunch.

A creamy mashed potato is great for a cozy meal.

For a lighter option, try a coleslaw salad with a tangy vinaigrette.

The lemony salmon and glaze make any side taste amazing, so pick what you love!

Leftover Ideas

If you have any leftover salmon, don’t let it go to waste. You can flake it up and add it to a salad the next day.

It also tastes great in a sandwich with some lettuce and mayo. Or mix it with a bit of cream cheese and use it as a spread on toast or crackers.

Leftover salmon makes for a tasty and easy lunch!

Storage Tips

Store any leftover salmon in an airtight container in the fridge. It’ll stay fresh for about 2–3 days.

If you want to keep it longer, you can freeze it. Just wrap each piece tightly in foil or plastic wrap, then put them in a freezer bag. They’ll stay good for up to 2 months.

When reheating, do it slowly in the oven or microwave so the salmon doesn’t dry out.

Cheddar’s Bourbon Glazed Salmon Recipe FAQs

1. Can I make this recipe without alcohol?

Yes! You can swap bourbon for apple juice or grape juice. The glaze won’t have the same smoky flavor, but it’ll still be sweet and sticky. Add a teaspoon of vanilla extract for extra depth.

Follow the same steps for the glaze, and it’ll still taste great on the salmon. Just taste it to make sure the sweetness is balanced.

2. How do I know when the salmon is cooked?

The salmon is done when it flakes easily with a fork. You can also use a meat thermometer—look for 145°F in the thickest part. If it’s still too pink inside, bake it for 2–3 more minutes. Don’t overcook, or it’ll get dry. The glaze helps keep it moist!

3. Can I grill the salmon instead of baking it?

Yes, grilling works great! Sear the salmon in a skillet as directed, then brush with glaze. Move it to a preheated grill at medium heat (about 375°F).

Cook for 6–8 minutes, flipping once, until it flakes easily. Brush with more glaze before serving. Keep an eye on it to avoid burning the glaze.

4. Can I make the glaze ahead of time?

Yes! Make the glaze up to 3 days ahead and store it in an airtight container in the fridge. When you’re ready to cook, warm it gently on the stove or in the microwave. Stir well before brushing it on the salmon. This saves time when you’re ready to cook!

Continue to Content

Yield: 4 Servings

Cheddar's Bourbon Glazed Salmon Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Cheddar's Bourbon Glazed Salmon recipe with a rich, sweet glaze cooks in just 40 minutes—perfect for a quick, flavorful dinner.

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Ingredients

For the Bourbon Glaze:

• 1/2 cup bourbon
• 1/2 cup dark brown sugar
• 2 tablespoons soy sauce (low sodium preferred)
• 1 1/2 teaspoons Dijon mustard
• 2 teaspoons apple cider vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon minced garlic (or 1/2 tsp garlic powder)

For the Salmon:

• 4 salmon fillets (6 ounces each)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 lemon (cut into wedges)

Instructions

Step 1 | Prepare the Glaze

In a small saucepan, melt 1 tablespoon of butter over medium heat.

Add 1/2 cup soy sauce, 3 tablespoons honey (if using), 1 tablespoon garlic powder, 1/2 cup pineapple juice, 1/2 cup dark brown sugar, and 2/3 cup bourbon. Stir everything together and bring it to a simmer.

Let it cook for 10 to 12 minutes, or until the sauce thickens. Remove from heat and let it cool slightly.

Step 2 | Prep the Salmon

Take 4 fillets of salmon and pat them dry with paper towels. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon ground black pepper on both sides of each fillet.

If your salmon has skin and you want to remove it, start at the tail end.

Cut about 2 inches from the tail, make a small hole to grip the skin, and gently pull while slicing close to the skin with a sharp knife.

Step 3 | Cook the Salmon

Preheat your oven to 375°F. Line a baking tray with aluminum foil.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the salmon fillets, skin side up if they still have skin. Sear for 3 minutes until golden.

Move the salmon to the baking tray, skin side down. Brush half the glaze over the top of each fillet.

Bake for 12–15 minutes, until the salmon flakes easily with a fork.

For a caramelized top, switch to broil for the last 3 minutes, but watch closely so it doesn’t burn.

Step 4 | Serve

Once the salmon is cooked, move it to a serving plate. Drizzle the rest of the glaze over the top.

Squeeze a lemon wedge over each fillet. Serve it hot with your favorite sides, and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 460Total Fat: 24gSaturated Fat: 4gCholesterol: 85mgSodium: 680mgCarbohydrates: 20gFiber: 0gSugar: 17gProtein: 34g

This Cheddar’s Bourbon Glazed Salmon Recipe is one of my go-to meals when I want something simple but special.

The glaze, the texture, and the flavor come together so well.

Try it for your next dinner, and you’ll be amazed at how simple and delicious it is.

Did you make this recipe? Please leave a ⭐ rating and review!