Pan-seared salmon is on the dinner table often, and Maple Bourbon Salmon is by far one of our favorites. If you follow this recipe, there’s a good chance it will be on your table often too.
What makes this salmon so incredibly good is the maple bourbon seasoning! While you can pull together ingredients for a homemade version, the shortcut here is Spiceology Maple Bourbon Seasoning. It is out-of-this-world delicious and can be used in so many dishes. I highly recommend it, along with many of their other seasonings.
This salmon looks like something you would order at a nice restaurant, which makes it a great dish to serve to guests. It’s also quick enough for any busy weeknight. Just 7 minutes of actual cook time, three ingredients, and dinner is done!
I hope you get a chance to make and enjoy this dish!
Why You’ll Love This Maple Bourbon Salmon
It’s quick, ready in less than 15 minutes.
Only three ingredients. Salmon, olive oil, and one seasoning blend do all the work.
Amazing flavor. Spiceology Maple Bourbon seasoning gives the salmon a sweet, smoky flavor with just a little warmth.
It has a wonderful char. Pan searing keeps the whole surface of the fillet in contact with the heat, so the maple bourbon seasoning caramelizes evenly into a crust.
It’s easy to flip. A flat nonstick surface lets you turn the fillets without them sticking or falling apart.
About Spiceology Maple Bourbon Seasoning
Spiceology Maple Bourbon seasoning blend is the reason this recipe works as well as it does. The blend starts with maple and cane sugar for sweetness, along with sea salt, black pepper, and onion and garlic powder. Paprika, chili pepper, and a touch of cayenne add a little warmth without making it spicy. Natural maple and bourbon flavors bring those caramel and vanilla notes, and a hint of mesquite smoke rounds everything out.
When it hits a hot pan, the sugars caramelize into a sweet, smoky char on the surface of the salmon. It works on chicken, pork, vegetables, and more. Once you have it in the pantry, it tends to show up everywhere. Spiceology has many other outstanding blends worth exploring too.
Ingredients
Salmon fillets: About 1 inch thick. This thickness is the basis for the 4-minute and 3-minute sear times. Thinner pieces need a minute less; thicker cuts may need a little extra. Skin on or skin off both work. If the skin is on and you want it off, ask the butcher to remove it, or do it yourself with a sharp knife before seasoning.
Olive oil: A small amount rubbed all over each fillet – top, bottom, and edges. It helps the seasoning cling and promotes even browning. A little more goes directly on the pan or griddle surface before the salmon goes down.
Spiceology Maple Bourbon Seasoning: Three tablespoons divided between two fillets, pressed into every surface. Be generous! The seasoning needs full coverage to caramelize properly.
How to Make Maple Bourbon Salmon
Take the chill off first. Pull the salmon from the refrigerator about 15 minutes before cooking. Cold salmon cools the pan the moment it hits, which works against a good sear. Room-temperature fish sears from the first second of contact.
Pat completely dry. This is the step most people skip and it matters more than almost anything else. Surface moisture turns to steam in the pan, and steam prevents searing. Paper towels on both sides and all edges. You want dry fish, not wet.
Oil and season every surface. Coat with olive oil first so the seasoning has something to stick to, then press the Maple Bourbon seasoning into the top, bottom, and edges of each fillet. Tip: I like to wear disposable kitchen gloves while putting on the olive oil and seasoning.
Sear without touching. Hot pan, oiled surface, salmon goes down, and then you leave it alone. Four minutes on the first side, three on the second. Every time you lift, peek, or move it, you break the crust that is trying to form. The salmon will release cleanly on its own when it’s ready to flip.
Don’t forget the edges. Using two spatulas, carefully stand each fillet on each edge for about 5 seconds. The edges get the same caramelized char as the flat sides and it is absolutely worth the extra minute.
The salmon is done when it flakes easily with a fork. If you use a thermometer, the USDA recommends 145°F in the thickest part, though many prefer it pulled at 125 to 130°F for a silkier, medium-done center.
How to Serve Maple Bourbon Salmon
For a weeknight dinner, pair with roasted vegetables, a simple green salad, or rice.
For guests, plate each fillet individually with a wedge of lemon and a simple herb garnish.
With the Roasted Butternut Squash Spinach Salad. The maple in the vinaigrette echoes the maple in the salmon beautifully. A pairing worth trying.
Flaked cold over a salad the next day. Leftover salmon is genuinely one of the best salad additions. It holds up well in the refrigerator for up to 3 days.
Frequently Asked Questions
Do I need to remove the skin?
No. Skin-on fillets work great. If you want the skin on, start with the skin side down first. If you don’t want the skin, ask your butcher to remove it, or do it yourself with a sharp flexible knife before seasoning. Skinless fillets are easier to plate and eat.
Can I use frozen salmon?
Thaw it fully in the refrigerator first – never cook salmon from frozen on the stovetop. A frozen-to-pan fillet will have uneven cooking and won’t sear properly. Once fully thawed, pat extra dry before seasoning since thawed fish tends to hold more surface moisture than fresh.
Can I bake the salmon instead of pan-searing?
You can, but you won’t get the same crust. The oven steams the fish rather than searing it, which means the seasoning softens rather than caramelizing into a char. If pan-searing isn’t an option, the closest alternative is to broil the salmon on high for the last 2 to 3 minutes to develop some surface browning.
Maple Bourbon Salmon
Equipment
- nonstick pan or griddle
- thin spatulas
- measuring spoons
Ingredients
- 2 salmon fillets (about 1 inch thick)
- 1 tsp olive oil (plus a little more for the pan or griddle)
- 3 Tbsp Spiceology Maple Bourbon Seasoning
Instructions
- Remove the salmon from the refrigerator and let it sit on the counter for about 15 minutes before cooking.
- Pat both sides and all edges of the salmon dry with paper towels.
- Rub the fillets all over (top, bottom, and edges) with olive oil, using about half a teaspoon per fillet.
- Divide the maple bourbon seasoning between the two fillets and press it into every surface (top, bottom, and edges).
- Heat a nonstick pan or griddle to 350°F (175°C). Once hot, add a small amount of olive oil and spread it over the cooking surface.
- Lay the salmon down and cook on the first side for 4 minutes without touching. If fillets have skin on, start skin side down. Leaving it alone is how the crust forms and how the fish releases cleanly when it's ready to flip.
- Carefully slide a spatula under each fillet and flip. Cook for 3 more minutes without touching. Then sear the edges by using two spatulas and carefully stand each fillet on one edge and hold for about 5 seconds. Repeat on the opposite edge. The salmon is done when it flakes easily with a fork.
- Transfer to a serving plate and serve immediately.
Notes
How to store:
- Let salmon cool, then store in an airtight container in the refrigerator for up to 3 days.
- Leftover salmon is excellent cold. Flake over a salad or tuck into a wrap.
How to reheat:
- Oven: warm at 275°F (135°C) for 10 to 15 minutes until heated through. Gentle heat keeps it from drying out.
- Microwave: place on a microwave-safe plate, cover loosely with plastic wrap, and heat in short intervals just until warmed through.
Freezing:
- Wrap cooked, completely cooled salmon tightly and freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating. Do not thaw at room temperature.
- Thawed, previously cooked and frozen, salmon is best used in salads, salmon cakes, or flaked into pastas and chowders.
Did You Make This Recipe?
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