Bourbon-Glazed Salmon

Should you marinate salmon before cooking?

There is no need to marinate the salmon for this recipe. Grilling the salmon on its own first ensures a nice char and sear to the fish before brushing with the glaze. Otherwise, the glaze might burn too easily if applied early. Marinades also tend to break down the proteins in meats and fish, and because this salmon is already very tender and cooks quickly, a marinade is not needed. If you want to marinate your salmon, try this citrus-marinated salmon recipe.

What can you use instead of bourbon?

The vanilla, caramel and oak flavors of bourbon really pair nicely with salmon. While there are differences between bourbon and other types of whiskey, you could also use Scotch or Irish whiskey in this recipe. If you're looking for an alcohol-free alternative that will add a similar flavor profile, replace the 2 tablespoons Bourbon with 2 teaspoons alcohol-free vanilla extract.

How do you know when salmon is done cooking?

If you're just starting to learn how to cook salmon, it's important to know when it's done cooking. The USDA recommends cooking until 145°. However, the salmon will continue to increase in temperature for a few minutes after it's removed from the heat, so it's best to take it off the heat before it reaches that temperature. Remove from the heat when it just begins to flake easily with a fork and the flesh looks opaque.

What do you serve with bourbon-glazed salmon?

There are so many great side dishes for salmon. Anything from roasted new potatoes and grilled asparagus to rice pilaf and sauteed sugar snap peas would go great with any salmon recipes.

—Peggy Woodward, Taste of Home Senior Food Editor  and Mark Neufang, Taste of Home Culinary Assistant