Not a big fish person? This recipe inspired by the grilled version they serve at Cheddar’s might change your mind with its sweet and tangy bourbon glaze and tender interior.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
What makes Cheddar’s Grilled Salmon with Bourbon Glaze so good?
Never heard of Cheddar’s Scratch Kitchen? These Texas-based restaurants have been welcoming guests since 1979 with their tasty food and casual atmosphere. And while the chain might have been named by a bunch of 5th graders, the food is anything but childish.
Cheddar’s guests routinely rank the restaurant’s Grilled Bourbon Glazed Salmon as one of the best dishes on the menu for its sweet and tangy bourbon glaze and perfectly cooked salmon. Now, you can make this popular menu item at home.
Why you will love making this bourbon glazed salmon
There is no need to drag out the grill, you can make this copycat bourbon glazed salmon recipe using a pan instead. Better yet, the bold flavors come together in less than an hour, so it’s an excellent recipe for weeknight meals as well as special occasions.
Between simple prep and restaurant-quality results, this dish is sure to earn a spot on your weekly menu rotation.
Cheddar’s Grilled Salmon with Bourbon Glaze ingredients
For bourbon glaze, you’ll need:
- Garlic
- Bourbon
- Dark brown sugar
- Soy sauce
- Dijon mustard
- Apple cider vinegar
- Worcestershire sauce
You don’t need to use an expensive bourbon for this recipe. Go with the one you have on hand. If you have to buy a new bottle to make this bourbon glazed salmon recipe, Wild Turkey 101 is a decent, inexpensive option.
For the salmon, you’ll need:
- Skinless salmon fillets
- Olive oil
- Salt
- Freshly ground black pepper
- Lemon
Cheddar’s offers 5 and 8 ounce portions, but you can use any sized fillets you want.
How to make Bourbon Glazed Salmon
To make the bourbon glaze:
- Mince the garlic and add to a small saucepan.
- Add the remaining ingredients for the bourbon glaze and place the saucepan over medium heat.
- Stir well and bring the mixture to a boil for one minute.
- Reduce the heat to a simmer and stir until the glaze thickens enough to coat the back of a spoon.
- Remove the saucepan from the heat and cover it to keep the glaze warm.
To prep and cook the salmon:
- Pat the salmon fillets dry using paper towels. The drier the fish, the better the outside sear will be.
- Season the dry salmon on both sides with salt and freshly ground black pepper.
- Place a large pan over medium heat.
- Add the olive oil, and when the oil is hot, carefully put the salmon in the pan topside-down.
- Cook the salmon for about four minutes until golden brown, and then carefully flip it. Cook the fillets for 3 to 4 more on the second side until the fish flakes easily but is still pink inside.
- While the fish is still in the hot pan, squeeze half a lemon over the salmon.
- Spoon the reserved warm bourbon glaze over the fish and cook for about 30 seconds longer.
- Plate the salmon and serve with the remaining bourbon glaze on the side, if desired.
What to serve with Salmon with Bourbon Glaze
At Cheddars, they serve the salmon over rice with two of the restaurant’s famous sides. Feel free to do the same at home or take it in your own direction. Here are three sides that go great with grilled bourbon glazed salmon:
Broccoli Cheese Casserole. If you only want to make one side, this one covers all of your bases. Broccoli, Rice, and Cheese Casserole is quick and easy and jammed full of veggies and cheese with enough carbs to fill you up. It’s so tasty that it may convince even broccoli “haters” to ask for seconds.
Garlic Green Beans. All it takes is a few ingredients and a couple of minutes to prepare this simple yet tasty side dish. Garlic Green Beans go with just about any main course and are a great way to encourage your kids to eat more vegetables.
Creamed Corn. When you can’t get fresh corn, creamed corn is just about the best way to cook with the canned stuff. Rudy’s Country Store and Bar-B-Q Creamed Corn is a straightforward recipe that is still utterly delicious.
How to store the leftovers
Allow the salmon to cool to room temperature before transferring it to an airtight container. The fish will last for about three days in the fridge.
How to reheat the salmon without overcooking it
Warming salmon without drying it out can be simple. Just give yourself a few extra minutes, and the fish will turn out almost as moist as the day you cooked it:
- Preheat your oven to 225°F.
- Line a rimmed baking tray with aluminum foil and place the salmon fillets on top.
- Drizzle a few tablespoons of water into the corners of the baking tray to help keep the fish moist while reheating.
- Cover the baking tray with aluminum foil and place it in the preheated oven for 12 to 15 minutes.
Love Cheddar’s? Try these copycat recipes
More salmon recipes
Favorite seafood recipes
Check out more of my easy seafood recipes and the best copycat restaurant recipes here on CopyKat!
Cheddar’s Grilled Salmon with Bourbon Glaze
Ingredients
Bourbon Glaze
- ½ cup bourbon
- ½ cup dark brown sugar
- 2 tablespoons soy sauce
- 1 ½ teaspoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced garlic
Salmon
- 4 6-ounce skinless salmon fillets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 lemon cut into wedges
Instructions
- Whisk all glaze ingredients in a small pot. Heat over medium until the sauce boils for one minute, then reduce to simmer.
- Pat the salmon fillets completely dry with paper towels – this is extra important for skinless fillets to get a nice sear.
- Season generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium heat (slightly lower than for skin-on salmon to prevent sticking).
- Once the pan is hot, carefully place the salmon in the pan. Cook for 3-4 minutes on each side until golden brown on the bottom.
- Salmon is done when it flakes easily with a fork but is still slightly pink in the center.
- Squeeze half a lemon over the fish. Then spoon a couple of tablespoons of the bourbon glaze over the fish, let the sauce thicken in the pan. Plate fish, and serve with remaining sauce.
Leave a Reply