Cheddar’s Bourbon Glazed Salmon Recipe

Last summer, we had a friends gathering at Cheddar’s. As we browsed the menu, one dish kept coming up in conversation the bourbon glazed salmon.

Nearly everyone at the table ordered it, and I had to see what all the excitement was about. So naturally, I ordered it too.

One bite, and I completely understood the hype. The salmon was perfectly cooked, tender and flaky, but that bourbon glaze stole the show. It tasted sweet and savory, with a soft smoky note from the bourbon.

The sauce cooked down into a shiny layer that stuck to every bite. It stayed on my mind long after the plates were cleared.

That night inspired me to recreate this Cheddar’s Bourbon Glazed Salmon Recipe at home.

The good news is it stays simple. With fresh salmon and a short list of pantry items, this dish comes together fast. From start to finish, it takes about 30 minutes.

I’m sharing the full recipe with clear, step-by-step instructions so you can cook it with confidence.

What Is Cheddar’s Bourbon Glazed Salmon?

Cheddar’s bourbon glazed salmon is a pan-seared or oven-baked salmon dish finished with a rich bourbon-based glaze.

The sauce blends sweet and salty flavors with a gentle smoky touch, creating a glossy finish on the fish.

The dish became widely known by the mid-2010s, with steady mentions in online reviews starting around 2017 on TripAdvisor and continuing through 2018 on Yelp and TripAdvisor.

Over time, it gained a strong following for its balance of bold flavor and simple presentation.

Why This Copycat Recipe Works Better Than Others

Glazing is one of the best ways to cook salmon, and I’ve tried many glazed salmon recipes over the years. But this Cheddar’s bourbon glazed salmon recipe truly stands out from the rest.

1. The Right Amount of Bourbon: The bourbon balance really matters—just enough to add flavor without taking over the salmon’s natural taste and soft texture.

2. The Perfect Glaze Ratio: The mix of bold but balanced flavors creates that well-known Cheddar’s taste you want to enjoy at home.

3. Restaurant-Quality Results at Home: You don’t need special tools or advanced cooking skills to get the same shiny, caramelized finish you see at restaurants

4. Cost-Effective and Customizable: Fresh salmon is budget-friendly, and you can easily adjust the sweetness, spice level, or bourbon intensity to fit your personal taste.

5. Simple Ingredients List: No hard-to-find items here just everyday kitchen basics and fresh salmon fillets come together for great results.

Best Salmon to Use for Bourbon Glazed Salmon

1. Fresh vs Frozen Salmon: Fresh salmon works best for texture and flavor, but high-quality frozen salmon works great too when thawed properly overnight.

2. Atlantic vs Sockeye vs Coho: Atlantic salmon is milder and fattier, perfect for glazing. Sockeye offers bold flavor, while coho provides a middle ground.

3. Skin-On vs Skinless Fillets: Skin-on fillets stay moister during baking and the skin crisps up nicely. Skinless works fine but needs closer monitoring.

4. Portion Size for Even Cooking: Choose fillets that are 6-8 ounces each and about 1 inch thick so they cook evenly in the oven.

Cheddar’s Bourbon Glazed Salmon Ingredients

For the Salmon and Base Seasoning

• Salmon Fillets (4 pieces, 6 ounces each): Fresh salmon fillets form the foundation. They’re rich in omega-3s and cook in minutes. Choose fillets with firm flesh and no strong fish smell. Use trout or halibut for different textures and milder flavors.
• Avocado Oil: This oil has a high smoke point, making it perfect for coating salmon before baking. It adds richness without overpowering the fish. Use coconut oil or olive oil if avocado oil isn’t available.
• All Purpose Seasoning: A blend of salt, pepper, and garlic creates a balanced base layer. This seasoning sticks well to the salmon surface. Use garlic powder mixed with sea salt for a simpler option.
• Cayenne Pepper: Just a pinch adds gentle heat without overwhelming the salmon. Use red pepper flakes or skip it for a milder taste.
• Smoked Paprika: This adds warmth, smoky flavor, and rich color that pairs well with bourbon. Regular paprika works if smoked paprika isn’t available.
• Lemon Pepper: A bright, zesty seasoning that cuts through the rich glaze. Use fresh lemon zest mixed with black pepper for a fresher flavor.
• Brown Sugar (for seasoning): A light sprinkle adds mild sweetness and helps caramelize the salmon while baking. Use honey powder or maple sugar as substitutes.
• Lemon Slices: Fresh lemon adds moisture and acidity that balances the sweet glaze. Lime slices work well, or omit if you prefer less tang.
• Fresh Parsley: Parsley adds freshness, color, and a mild herbal finish. Fresh dill or chives are great alternatives.

For the Bourbon Glaze

• Butter (3 tablespoons): Butter creates a rich, smooth glaze base and helps caramelize the sugars. Use ghee for a deeper flavor or coconut oil for dairy-free cooking.
• Oil (2 tablespoons): Extra oil keeps the glaze smooth and prevents sticking. Use more butter or avocado oil if needed.
• Garlic Paste (2 tablespoons): Garlic paste spreads evenly and releases flavor quickly. Minced garlic works well, or use a small amount of garlic powder.
• Soy Sauce (3 tablespoons): Soy sauce adds deep umami flavor and saltiness. Use tamari for gluten-free or coconut aminos for a soy-free option.
• Honey (3 tablespoons): Honey sweetens the glaze and creates a glossy finish. Maple syrup or agave nectar can be used instead.
• Brown Sugar (¼ cup): Brown sugar builds thickness and caramel flavor in the glaze. Coconut sugar or white sugar also work with small taste adjustments.
• Pineapple Juice (¼ cup): Pineapple juice adds sweetness and acidity that brightens the bourbon flavor. Orange juice or apple juice are good substitutes.
• Sriracha (1 tablespoon): Sriracha adds heat and garlic flavor for a modern kick. Use hot sauce or skip it for no spice.
• Bourbon (¼ cup): Bourbon brings warmth, depth, and that signature smoky sweetness. Use apple cider vinegar for an alcohol-free option or increase honey slightly for balance.

Essential Kitchen Equipment

1. Baking sheet – Oven cooking
2. Aluminum foil – Easy cleanup
3. Small saucepan – Glaze reduction
4. Measuring cups – Accurate amounts
5. Measuring spoons – Balanced seasoning
6. Silicone brush – Glaze spreading
7. Knife – Lemon slicing

How to Make Cheddar’s Bourbon Glazed Salmon at Home

Step 1 | Prepare Your Salmon

Pat dry your salmon fillets with paper towels. This removes excess moisture and helps seasonings stick better. Place the dried fillets on a foil-wrapped baking sheet, leaving space between each piece so heat circulates evenly during cooking.

Step 2 | Oil and Season

Coat each salmon fillet with avocado oil, rubbing gently across both sides. This creates a protective layer and helps seasonings adhere. Now sprinkle all purpose seasoning, cayenne pepper, smoked paprika, lemon pepper, and brown sugar over each fillet. Rub the seasoning mixture gently into the salmon, making sure each piece is evenly covered.

Step 3 | Add Toppings

Top each salmon fillet with fresh lemon slices and a sprinkle of fresh parsley. These additions add flavor and keep the salmon moist during baking.

Step 4 | Bake the Salmon

Place the baking sheet in a preheated 400-degree oven. Bake for 12-15 minutes, depending on fillet thickness. Your salmon is done when the thickest part flakes easily with a fork and reaches 145 degrees on a meat thermometer.

Step 5 | Make the Bourbon Glaze

While the salmon bakes, prepare your glaze. In a small saucepan over medium heat, combine butter, oil, garlic paste, soy sauce, honey, brown sugar, pineapple juice, sriracha, and bourbon. Stir constantly as the ingredients combine and warm through.

Step 6 | Reduce the Glaze

Once the mixture simmers, let it bubble gently for about 5-7 minutes. You’re watching for the glaze to reduce by about half, becoming thicker and more concentrated. The liquid will look glossy and coat the back of a spoon when ready.

Step 7 | Apply the Glaze

Remove the salmon from the oven once it’s cooked through. Carefully pour or brush the bourbon glaze over each cooked salmon fillet, coating the top generously. The warm glaze clings beautifully to the hot salmon and adds incredible flavor.

Step 8 | Serve Immediately

Transfer glazed salmon to serving plates while still warm. The glaze will continue to set slightly as it cools, creating that signature glossy finish. Serve right away with your favorite sides for best flavor and texture.

Cooking Tips for Perfect Bourbon Glazed Salmon

• Dry the Salmon Well: Removing surface moisture helps seasoning stick and supports even browning during baking.
• Don’t Overcook the Salmon: Check it at the 12-minute mark. Perfect salmon is opaque and flakes easily but is still moist in the center.
• Use Even Fillets: Matching thickness ensures all pieces finish cooking at the same time.
• Rest Before Glazing: A short rest helps the salmon hold its shape under the warm sauce.

Recommended Cooking Methods

1. Pan-Seared Method (Recommended): This method is quick, reliable, and creates the best crust. Heat a pan over medium heat and add oil. Place salmon skin-side down and cook for 4–5 minutes without moving it.

When the edges turn opaque and release easily, flip and cook 2–3 minutes more. The surface should look golden before flipping.

2. Oven-Baked Method: This method is great for cooking multiple fillets at once. Bake at 400°F for 12–15 minutes. For extra caramelization, switch to broil for 1–2 minutes at the end. Watch closely to avoid burning.

3. Grilled Method: Preheat the grill to medium heat. Clean and oil the grates well so the salmon does not stick. Place the salmon skin-side down and keep the lid closed. Grill for about 4–5 minutes without moving it.

When the fish releases easily and looks opaque halfway up the sides, flip gently. Cook another 2–3 minutes. Brush the glaze on during the last minute only. This keeps the sauce from burning while still giving a glossy finish.

What to Serve with Cheddar’s Bourbon Glazed Salmon

I like pairing this salmon with simple sides that keep the glaze as the main flavor. You can serve it with steamed rice, mashed potatoes, or roasted vegetables. Green beans, broccoli, or asparagus balance the sweet sauce well.

A light salad with lemon dressing also works nicely and keeps the plate fresh. You may even add warm dinner rolls to soak up extra glaze.

I usually keep sides mild so the salmon stays center stage. When you plan the plate this way, you get a meal that feels complete without feeling heavy, and you still taste every layer of that rich bourbon glaze.

Storing and Reheating Leftover Salmon

1. Refrigerator: Store leftover salmon in a sealed container for up to 2 days. The glaze will soak in more, but it’s still tasty.

2. Freezer: You can freeze cooked salmon for up to 2 months. For best results, freeze it without the extra glaze. Wrap fillets tightly in plastic wrap and place in a freezer bag. Add fresh glaze when reheating.

Best Reheating Methods:

1. Oven method (preferred): Reheat at 275°F on a foil-lined tray until warm, about 15 minutes. This prevents drying out.

2. Microwave (if necessary): Place salmon on a plate, cover with a damp paper towel, and heat in 30-second bursts.

3. How to prevent drying out: Always reheat salmon gently and slowly. Adding a small splash of water or broth to the dish before reheating can also help keep it moist.

Cheddar’s Bourbon Glazed Salmon Recipe FAQs

1. Is Cheddars bourbon glazed salmon gluten free?

The dish may not be fully gluten free due to soy sauce and glaze ingredients. Traditional soy sauce contains wheat. Using gluten-free soy sauce or tamari at home allows better control.

Checking all labels matters, including seasonings and sauces. When prepared with verified gluten-free ingredients, the recipe can fit gluten-free needs safely.

2. Can I make this without bourbon?

Yes, substitute bourbon with apple juice, chicken broth, or more pineapple juice. The glaze will still be sweet and savory, though the smoky bourbon note will be missing. Adjust other flavors to taste.

3. Can I prepare the glaze ahead of time?

Yes, make the glaze up to 2 days ahead. Store it in the fridge in a sealed container. Reheat gently on the stove, adding a little water if too thick.

4. Can I use canned salmon?

No, fresh fillets best for texture and glazing. Canned too mushy for baking. Stick to fillets for that restaurant-style flake.

5. How spicy is this dish?

The heat level stays mild. Sriracha adds gentle warmth rather than strong spice. Reducing or increasing the amount adjusts the heat easily while keeping the sweet balance intact.

This cheddars bourbon glazed salmon recipe stays simple, flexible, and full of flavor. It adapts easily with different heat levels or sweeteners.

Try the recipe, experiment with small changes, and share it with friends who love bold salmon dishes.