It’s time for you to meet a new member of the all-time best salmon list: MAPLE BOURBON BBQ SALMON.
This recipe originated as a spin-off of my beloved and time-tested maple bourbon salmon (with orange juice, soy sauce, and white wine vinegar). I replaced soy sauce and orange juice with BBQ sauce and garlic salt for the salty-sweet umami element, subbed apple cider vinegar for tang, and added a kick of chipotle—all enhancing the rich, deeply flavorful backdrop of maple and bourbon.
The winning method remains to marinate the salmon, oven-roast or grill it just until flaky (avoid overcooking), and reduce down the excess marinade to form a rich glaze loaded with flavor to slather all over the finished product. Trust me, you’ll never go back to any other way. 
It’s fabulous with any of your favorite sides…
- charred roasted veggies ~ olive oil, garlic or garlic salt, cracked pepper, dried herb blend or veggie seasoning, roast at 425-450ºF until tender-crisp with a slight char, finish with a splash of lemon or vinegar, coarse sea salt, +/- flavored oil like truffle oil, +/- fresh herbs
- crispy roasted potatoes with plenty of melted cheese ~ chop baby potatoes and steam 10 minutes, toss with olive oil, coarse Dijon, minced fresh garlic, Hawaiian seasoning (herbs, dried garlic flakes, paprika, sea salt, red pepper) or veggie herb blend, roast at 425ºF about 25 min, finish with shredded smoked gouda, truffle cheese, or parm
- crispy smashed potatoes ~ same as above but pre-boil baby potatoes for 10 min, drain and toss with oil and seasonings +/- splash of apple cider vinegar, smash with a fork on a foil-lined pan, roast, and finish with cheese
- warm toasty garlic bread or rolls
- grilled vegetables and any hot or cold salads
Ingredients
- 1-1.25 lbs skinned or 1.5 lbs skin-on king salmon (or similar fish like arctic char, steelhead trout)
- 3 Tbsp BBQ sauce (such as Hak's Roasted Garlic Brown Sugar or Chipotle Bourbon)
- 2 Tbsp bourbon
- 2 Tbsp maple syrup
- 1 Tbsp apple cider vinegar
- black garlic salt (or sea salt + dried garlic flakes or smashed roasted garlic), to taste
- black pepper, red pepper flakes, or chipotle/hot sauce, to taste (I use 1/2 Tbsp chipotle sauce)
Instructions
- Combine all ingredients except salmon in an airtight container or baggy and mix until evenly combined. Add salmon and turn so that it is fully coated. Marinate in the refrigerator 3 hours to overnight.
- Preheat oven to 425ºF and line a baking sheet with foil. (Or preheat grill with a soaked wood plank such as cedar.) Remove salmon, reserving the excess marinade. Cook 6-10 minutes, depending on thickness, until it flakes easily when tested with a fork. (It should feel firm, but be careful not to overcook.) Remove skin if still on.
- Meanwhile, pour the marinade into a small saucepan and bring to a light boil. Simmer on low heat until reduced to a thick glaze. Spoon over salmon when finished cooking.
Hi Margaret Ann! This glazed salmon recipe sounds DELICIOUS & looks AMAZING….so do the sides!! Your one minute chocolate cake also looks SCRUMPTIOUS!! Thank you so much for sharing….you never cease to AMAZE ME !! Love you, Aunt “B”
Aunt B, you are the SWEETEST. Thank you so much for your always kind words. Hope you enjoy! Love you!