A Simple Glaze That Adds Big Flavor
Salmon is one of our favorite choices for a quick seafood dinner because it cooks quickly and responds well to bold flavors. In this recipe, orange marmalade forms the base of a simple glaze, bringing concentrated citrus flavor and just enough sweetness. A splash of bourbon adds subtle smoky notes, while a pinch of cayenne helps balance the glaze and keeps it from tasting overly sweet.
Roasting the salmon at a high temperature allows the glaze to caramelize while keeping the fish moist and tender. We like using orange marmalade because it combines fruit, sweetness, and texture in a single ingredient, making it easy to create a flavorful glaze with just a few pantry staples and minimal prep.
Ingredient Notes and Substitutions
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Salmon fillets: Choose skin-on fillets that are about 5 to 6 ounces each and similar in thickness for even cooking. Atlantic, king, or sockeye salmon all work well, though cooking times may vary slightly depending on the variety.
- Orange marmalade: Orange marmalade forms the base of the glaze, providing both sweetness and concentrated citrus flavor. If possible, choose a brand made with sugar rather than high-fructose corn syrup. Apricot preserves can be substituted for a slightly different fruit profile.
- Bourbon: Bourbon adds subtle smoky, oak-like notes that balance the sweetness of the marmalade. Any decent-quality bourbon or whiskey will work. For an alcohol-free version, substitute an equal mixture of orange juice and lemon juice.
- Cayenne: Just a pinch helps offset the sweetness of the glaze and adds gentle warmth. Adjust to taste or omit it altogether if you prefer a milder flavor.
A Quick Look at Preparation
How to Make Orange and Bourbon Glazed Salmon
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.
This recipe starts with a quick glaze made by simmering orange marmalade, bourbon, brown sugar, and a pinch of cayenne until the flavors meld and the mixture thickens slightly. A little butter stirred in at the end adds richness and helps create a smooth, glossy finish that coats the salmon evenly.
While the glaze cools briefly, season the salmon fillets and arrange them on a foil-lined baking sheet. Using fillets of similar thickness helps ensure they cook at the same rate. Once glazed, the salmon is roasted until the fish is just cooked through and the surface develops light caramelization from the sugars in the marmalade and brown sugar.
Because this is such a quick entrée, it pairs best with equally simple sides. Pearl couscous tossed with butter and seasoning makes a good accompaniment, while roasted green beans provide a fresh, easy vegetable side that can be prepared ahead and re-warmed just before serving.
Tested Tips
- Choose fillets of similar thickness: This helps all of the portions finish cooking at the same time and prevents thinner pieces from drying out before thicker ones are done.
- Let the glaze cool briefly before using: Allowing the glaze to cool for a few minutes after cooking helps it thicken slightly so it stays in place on the salmon rather than running off onto the baking sheet.
- Cook the salmon to medium doneness: The glaze contains sugar, so it caramelizes quickly during roasting. Use an instant-read thermometer and remove the salmon when it reaches 120°F for wild-caught varieties or 125°F for farmed salmon to keep the fish moist and tender.
- Remove the skin easily after cooking: If you prefer not to serve the skin, slide a thin spatula between the skin and flesh before transferring the salmon to serving plates.
More Oven-Roasted Salmon Recipes
A flavor-packed glaze is just one way to elevate oven-roasted salmon. For another sweet-savory option, try Brown Sugar Glazed Salmon Sheet Pan Dinner, where caramelized salmon, potatoes, and green beans come together in one balanced meal; Smoky Bacon Glazed Salmon, a quick dinner featuring a savory bacon-infused glaze; or Horseradish Crusted Salmon, topped with buttery breadcrumbs, tangy horseradish, and a touch of honey for added texture and bold flavor.
Orange Marmalade and Bourbon Glazed Salmon
Ingredients
- 4 skin-on salmon fillets, 5 to 6 ounces each
- Salt and freshly ground black pepper
- 1/4 cup orange marmalade
- 3 tablespoons bourbon
- 1 tablespoon light brown sugar
- Pinch cayenne
- 1/2 tablespoon butter
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick spray.
- Arrange the salmon fillets skin-side down on the prepared baking sheet and season with salt and pepper.
- Combine the orange marmalade, bourbon, brown sugar, and cayenne in a small saucepan. Bring the mixture to a boil over medium-high heat.
- Reduce the heat to medium and cook, stirring frequently, until the glaze thickens slightly and coats the back of a spoon, about 5 to 7 minutes.
- Remove the glaze from the heat, stir in the butter until melted, and let it cool for about 5 minutes.
- Spoon the glaze evenly over the salmon fillets.
- Roast until the glaze is lightly caramelized and the salmon reaches medium doneness, 6 to 8 minutes depending on thickness. For best results, cook wild salmon to 120°F and farmed salmon to 125°F in the thickest portion of the fillet.
- Let the salmon rest for 1 to 2 minutes before serving. If desired, remove the skin before plating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This dish was absolutely outstanding! I was looking for a recipe to use with the marmalade I had just canned. This could not have been more perfect. I’m a nervous cook when preparing fish as over or under cooked and it can be disastrous in many ways. I followed your recipe exactly and the result was silence at the dinner table followed by a lot of “Oh. My. Gosh. This is delicious.” Thank you for making dinner a success!
Hi Shannon,
I’ll bet your homemade marmalade was phenomenal on the salmon. Thanks so much for letting us know that you and your family enjoyed the recipe.
DELICIOUS!!!!
This is outstanding the fish comes out really moist,when you go out to places to eat sometimes the salmon is dry
Hi Lillian,
So glad you enjoyed the recipe – the glaze does help to keep the fish moist.