Bourbon Glazed Salmon with Asparagus and Pearl Couscous Recipe
This Bourbon Glazed Salmon recipe features perfectly seared salmon fillets coated in a rich and slightly sweet bourbon glaze, paired with tender sautéed asparagus and served alongside pearl couscous. The glaze combines bourbon, brown sugar, soy sauce, and Dijon mustard for a delightful balance of flavors that caramelize beautifully over the salmon. This dish offers a quick yet elegant dinner option that’s sure to impress.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Salmon and Asparagus:
- 4 salmon fillets, 6 oz / 170 g each, skin on
- 2 tablespoons olive oil, divided
- 1 pound asparagus, trimmed
- Salt and black pepper, to taste
- Thinly sliced green onions, for serving
- Cooked pearl couscous, for serving
For the Bourbon Glaze:
- 1/4 cup bourbon
- 1/3 cup packed dark brown sugar
- 1/3 cup low-sodium soy sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
Instructions
- Make the glaze: In a small saucepan, combine bourbon, brown sugar, soy sauce, Dijon mustard, apple cider vinegar, and garlic powder. Bring to a boil, then reduce the heat to a simmer and cook for 8-10 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and set aside.
- Cook the asparagus: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the trimmed asparagus in a single layer and season lightly with salt and black pepper. Cook for 4-6 minutes, turning occasionally, until the asparagus is bright green and just tender. Transfer to a plate and set aside.
- Sear the salmon: Pat the salmon fillets dry with paper towels and season both sides with salt (about 1/2 teaspoon) and black pepper (about 1/4 teaspoon). Add the remaining 1 tablespoon of olive oil to the same pan and heat over medium-high heat. Place the salmon fillets skin-side up first and cook for 4-5 minutes until the top is lightly golden.
- Flip and glaze the salmon: Turn the fillets skin-side down and reduce heat to medium. Spoon the bourbon glaze over the salmon continuously while cooking for another 3-5 minutes, until the salmon is cooked through, flakes easily with a fork, and the glaze is caramelized. Cooking time may vary depending on fillet thickness.
- Serve: Plate the salmon with the sautéed asparagus and cooked pearl couscous. Optionally spoon extra glaze over the salmon and sprinkle with thinly sliced green onions. Enjoy your flavorful bourbon glazed salmon dinner!
Notes
- You can substitute pearl couscous with rice, mashed potatoes, or quinoa based on preference.
- Ensure the salmon is cooked to an internal temperature of 145°F (63°C) for safe consumption.
- Use low-sodium soy sauce to control the salt level in the glaze.
- To prevent burning the glaze, cook the salmon on medium heat when glazing and monitor closely.
- The bourbon glaze can be prepared ahead of time and refrigerated; reheat gently before using.
