Bourbon Marinated Salmon – Longhorn Steakhouse Style

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If you’ve ever tried the Bourbon Salmon at LongHorn Steakhouse, you know it’s the kind of dish that keeps you coming back. This easy copycat recipe brings those same sweet, smoky flavors to your kitchen.

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• Prep Time: 15 minutes
• Marinating Time: 2 hours – maximum
• Cook Time: 15 minutes
• Total Time: 2 hours and 15 minutes
• Prep Level: Beginner +

Ingredient Notes

• Salmon fillets: Fresh, center-cut fillets work best. Use skin-on pieces if possible, it helps keep the fish moist during cooking and comes off easily once cooked. Frozen fillets can also be used. If you go with the frozen option, you’ll need to let it thaw in the refrigerator overnight. Once thawed, pat dry with paper towels. It’s a personal preference depending on availability, storage space, and budget. Use the option that best suits you. 
• Bourbon: Adds depth, warmth, and a hint of smokiness. We always have some in the house, but if you need to buy it, any mid-shelf bourbon works here. No need for top-shelf unless you want to sip on some while the salmon is marinating!
• Soy sauce: Balances the sweetness with savory umami. Use low-sodium if preferred.
• Brown sugar: Both light and dark sugar can be used. Light brown sugar contains less molasses and will give a mild caramel flavor. For a richer, deeper flavor, go with dark brown sugar.
• Garlic: Fresh minced garlic gives the marinade a bold flavor. Garlic powder can be used in a pinch. Just remember, garlic powder is more potent than minced. The ratio is 1/8 teaspoon for every clove of fresh garlic.
• Fresh lime juice: Brightens the richness of the bourbon marinade. For a sweeter marinade, use either fresh or canned pineapple juice.
• Ginger: Freshly grated ginger in the bourbon glaze adds a punchy, slightly spicy-sweet flavor that complements the richness of the salmon and balances the savory soy sauce.

Step-by-Step Instructions

• In a bowl, whisk together the bourbon, soy sauce, and brown sugar until the sugar dissolves.
• Stir in the ginger, garlic, black pepper, and lime juice.

• Pour part of the marinade into a shallow baking dish, enough to cover the bottom.
• Add the salmon fillets to the dish and pour the remaining marinade over the salmon. Cover and refrigerate.

• Cook the salmon – The Ina Garten Method, and my favorite way. Heat a dry medium-sized oven-proof skillet over high heat for 4-5 minutes. Lower the flame to medium-high heat and add the olive oil.
• Carefully place the salmon in the skillet, rounded side down. (If the salmon has skin, place the skin side up in the hot pan.)
• Cook over medium-high heat for exactly 2 minutes without moving/flipping. Use a large heatproof spatula to turn the fillets round, side up. Place the salmon in a preheated oven and roast.
• Remove from the oven and loosely cover with aluminum foil, and allow the salmon to rest for a few minutes. See Tips for salmon temperature.

• If you want to remove the salmon skin before serving, it will come off very easily. Use a metal spatula and slowly wedge it between the fillet and the skin.
• Top with optional garnishes and serve warm.

See the recipe card below for complete measurements and cook time.

Laura Belle’s Tips

1. Marinate but don’t over-marinate – Salmon can become mushy if it is marinated too long, so 1 to 2 hours is plenty of time. Too long, and the acid in the marinade can start to break the fish down.
2. Salmon temperature – Salmon continues to cook after it is removed from the heat. Cover loosely with foil and allow it to rest; 3 to 4 minutes for medium-rare and 5 minutes for medium.

Storage and Reheating

Refrigerate leftovers – Store cooked salmon in an airtight container in the fridge for up to 3 days.

Reheat gently – Warm leftovers in the oven at 300°F or in a covered skillet with a little bit of olive oil over low heat until just heated through to avoid drying out. 

Enjoy cold – Next day leftover cold salmon is delicious flaked over salads, bowls, or in wraps.

Freezing – While fresh salmon is best, you can freeze cooked salmon in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

What to Serve with Bourbon Salmon

Make this dish a complete meal with:

• ​Steamed Broccoli With Garlic Butter – Longhorn Style
•  Easy Seasoned Rice Pilaf – Longhorn Steakhouse Style
• Delicious Crispy Brussels Sprouts – Red Lobster Style
• The Best Roasted Sweet Potato Salad
• Start with an appetizer –Longhorn Steakhouse White Cheddar Stuffed Mushrooms Recipe (Copycat)

Continue to Content

Yield: 2 to 4

Bourbon Marinated Salmon – Longhorn Steakhouse Style

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If you've ever tried the Bourbon Salmon at Longhorn Steakhouse, you know it's the kind of dish that keeps you coming back. This easy copycat recipe brings those same sweet, smoky flavors to your kitchen.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

• 2-4 salmon filets
• 3/4 cup bourbon
• 1/4 cup lower-sodium soy sauce
• 1/4 cup light brown sugar – lightly packed
• 1 tablespoon fresh minced garlic – roughly 3 medium-sized cloves
• 1 tablespoon freshly grated ginger – generally a 1-inch piece
• Juice of 1 lime
• 1/4 teaspoon fresh ground black pepper – a few turns of a grinder
• 1 tablespoon of olive oil
• Optional garnish – Thinly sliced green onions or chives, lime or lemon wedges

Instructions

1. In a bowl, whisk together the bourbon, soy sauce, and brown sugar until the sugar dissolves. Stir in the ginger, garlic, black pepper, and lime juice.
2. Pour part of the marinade into a shallow baking dish, enough to cover the bottom. Add the salmon fillets to the dish, rounded sides down (if the salmon has skin, skin side up). Pour the remaining marinade over the salmon. 
3. Cover and refrigerate for about 2 hours.
4. Preheat oven to 400°F
5. Heat a dry medium-sized oven-proof skillet over high heat for 4-5 minutes. Lower the flame to medium-high heat and add the olive oil, and let it heat for 30 seconds.
6. Carefully place the salmon in the skillet, rounded side down. (If the salmon has skin, place the skin side up in the hot pan.)
7. Cook over medium-high heat for exactly 2 minutes without moving/flipping. Use a large heatproof spatula to turn the fillets rounded side up, and place the salmon in the oven.
8. Roast for 3-4 minutes for thinner cuts, 5-7 minutes for thicker slices.
9. Remove from the oven and loosely cover with aluminum foil, and allow the salmon to rest for a few minutes. See Tips for salmon temperature.
10. If you want to remove the salmon skin before serving, it will come off very easily. Use a metal spatula and slowly wedge it between the fillet and the skin.
11. ​Top with sliced green onions and lime wedges.
12. Serve with your favorite sides.

Notes

Helpful Equipment

• Medium mixing bowl
• Measuring cups and spoons
• ​Whisk
• ​Shallow baking dish
• Oven-proof skillet
• Large spatula – heat-proof
• Aluminum foil

Tips

• Use fresh ingredients for the best flavor.
• Marinate up to 2 hours. Over-marinating can make the salmon mushy.
• ​Be sure your oven-proof skillet is very hot before placing the salmon in it.
• Let the salmon rest, covered with foil, for at least 3 minutes before serving; it will continue to cook during this time.
• Refrigerate any cooked leftovers in an airtight container for up to 3 days.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 847Total Fat: 48gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 224mgSodium: 1242mgCarbohydrates: 21gFiber: 2gSugar: 13gProtein: 81g

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