Maple and Bourbon Beer Glazed Salmon

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If you are new to the Beer Scene you might not know about bourbon barrel aged beer. It’s exactly what it sounds like. Beer that has been aged in bourbon barrels giving it flavors of that remnant bourbon that once took up residence in that same barrel. Because bourbon is aged for years, and sometimes several decades, the flavors soak into the wood leaving their distinct flavor signature behind. When you use that same barrel to age beer, those beautiful hand-me-down flavors give an incredible depth to it’s new alcoholic vessel.

If you haven’t had a bourbon barrel aged beer, add it to your list of beers to try. You may love it. You may loath it. Either way, it’s an experience that needs to be added to your beer exploits.

Bourbon barrel aged beers aren’t the type you reach for after a long hot day of yard work. These are beers for chilly nights and dark chocolate desserts. Fireside chats and long conversations.

Among my favortites is the Barrel Aged Old Rasputin form North Coast. 


For this recipe I used Angels Share by Lost Abby. An intense bourbon flavor that goes very well with this recipe.



Maple & Bourbon Beer Glazed Salmon


  • 1/4 cup ponzu sauce
  • 3/4 cup bourbon barrel aged beer
  • 3 cloves garlic, minced
  • 1 tbs brown sugar
  • 1 tbs maple syrup
  • 1 tsp sesame oil
  • 1/4 tsp chili powder
  • 1 tbs lime juice (about 1 large lime, juiced)
  • 4 salmon fillets (about 4 to 6 oz each)


  • In a bowl, add all ingredients (other than the salmon) stir until well combined. Add to a large zip top freezer bag. Add the salmon and remove as much air as possible before sealing. Place in the fridge, allowing to marinate for one to two hours, rotating at least once.
  • Preheat broiler.
  • Remove the salmon from the bag and place on a baking sheet sprayed with cooking spray.
  • Place the marinade in a pot over medium high heat. Boil until reduced and thickened, stirring frequently, about 8 to 10 minutes.
  • Brush the salmon with the marinade glaze.
  • Place under broiler and cook until salmon flakes easily, about 6 minutes. Brush salmon with glaze several times during cooking.
  • Serve over rice or pasta.

12 thoughts on “Maple and Bourbon Beer Glazed Salmon

  1. This looks phenomenal! Salmon is one of my favorite proteins, and I’m always looking for a new way to enjoy it. I’ve also never had bourbon barrel aged beer, but it’s now on my to-try list.

  2. I’ve made bourbon salmon and I adore it. I haven’t heard of that beer, but it sounds perfect. Will try!

  3. This looks fantastic. I’ve got a few bourbon barrel aged ales aging in my cellar right now and this is as good an excuse as any to open one up. I’m leaning towards using Firestone Walker’s Sucaba, but it might be too big a beer for salmon. I might ask my beer soaked buddies if they have a bottle of Angel’s Share. Can’t wait to give this a try, cheers!

  4. We have a bourbon barrel ale that’s made in my city (I also happen to live in the bourbon capital, Kentucky!) and it’s amazing how the batches vary, depending on the barrels used. Some of the bottles I’ve had have been really strong in their bourbon flavor and others are so mild, you can’t even really detect the bourbon.

    What is ponzu sauce is there an alternative? I have your recipe on my menu for next week, so I want to make sure I have the right ingredients (:

    1. Ponzu is a citrusy soy sauce, you can usually find it right next to the soy sauce in the Asian section. If you can’t find it, use a combo of soy sauce and bit of lime juice.

  5. Just had this for dinner and it was great! the place I get beer from was out of the only bourbon aged beer they carry so I used a cellared barleywine with a splash of bourbon instead. It was fantastic!

  6. This recipe looks awesome! Except Angel’s Share is too hard to come by here in NC. I’m thinking I’ll try it with a local beer: Foothills BBL Porter.

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