20-Minute Chili & Bourbon-Glazed Baked Salmon
A whole side of salmon gets coated in a sticky chili bourbon glaze and roasted to perfection. Garnished with scallions and sesame, it’s an easy yet impressive main dish. I love to serve it flaked over steamed rice with roasted veggies and scallions.
Pin Recipe
Servings: 8 servings
Calories: 239kcal
Video
Ingredients
For the Glaze
- ⅓ cup bourbon
- ⅓ cup brown sugar
- 1½ Tbsp honey
- 1 heaping Tbsp chili oil
- 2 cloves garlic, finely chopped
- 1 tsp ginger paste
- 1 medium lime, juiced
For the Salmon
- 2 lb salmon filet, skin on or off
- 1 tsp Kosher salt
- 2 scallions, thinly sliced
- 1 tsp sesame seeds
- Fresh cilantro
- Lime wedges
Instructions
- Make the sauce. Preheat oven to 375°F (190°C). In a small saucepan, combine ⅓ cup bourbon, ⅓ cup brown sugar, 1½ Tbsp honey, 1 heaping Tbsp chili onion crunch, 2 cloves minced garlic, 1 tsp ginger paste, and the juice of 1 lime. Bring to a boil over high heat, then reduce to a simmer and cook for about 5 minutes, until slightly thickened and glossy.
- Prepare the salmon. Pat salmon dry with paper towels, then place on a parchment-lined baking sheet. Season with 1 tsp Kosher salt. Pour the warm sauce over the top and use a kitchen brush or spoon to spread evenly.
- Cook. Roast for about 15 minutes, or until the salmon reaches an internal temperature of about 120°F (49°C) for medium-rare (salmon is medium-rare between 115–125°F / 46–52°C). Adjust cook time as needed based on thickness.
- Serve. Garnish with sesame seeds, thinly sliced scallions, and fresh cilantro. Serve with lime wedges and enjoy immediately.
Notes
- Want it spicier? Use additional chili sauce, either when making the glaze or drizzled on top of the cooked fish.
- Enjoy leftovers within 3 days.
Nutrition
Calories: 239kcal | Carbohydrates: 15g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 61mg | Potassium: 597mg | Fiber: 1g | Sugar: 13g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
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