Brown Sugar Bourbon Glazed Salmon with Garlic Potatoes and Lemony Vegetables

This brown sugar bourbon glazed salmon is the perfect balance of sweet, savory and nutty. Salmon fillets are coated in a brown sugar bourbon seasoning, seared until golden, then finished with a rich miso-maple glaze and crunchy toasted pecans. It’s a restaurant-quality dish you can make at home in under 40 minutes.

On the side, garlicky roasted potato rounds and charred green beans and snap peas bring a fresh, lemony contrast. The potatoes are crisp on the outside, tender inside and the veggies get a beautiful char that pairs perfectly with the glaze. This meal is all about bold flavors and satisfying textures.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 ounce PecansView ingredient guideLike ingredientDislike ingredient

1 unit Brown Sugar Bourbon SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch rounds. Trim green beans and snap peas. Mince garlic. Thinly slice scallions, separating white and green parts. Zest and juice lemon.
2. Toss potato rounds with olive oil, salt and pepper on a baking sheet. Roast for 20-25 minutes, until golden and tender, flipping halfway.
3. Meanwhile, in a small bowl, combine miso sauce concentrate, maple syrup and a squeeze of lemon juice. Set aside.
4. Pat salmon dry and season all over with brown sugar bourbon seasoning, salt and pepper. In a large nonstick skillet, heat cooking oil over medium-high heat. Add salmon skin-side down and cook 4-5 minutes, until skin is crispy. Flip and cook 2-3 minutes more, until just cooked through. Transfer to a plate.
5. In the same skillet, add butter and pecans. Cook 1-2 minutes until pecans are toasted and fragrant. Stir in miso-maple mixture and remove from heat. Spoon glaze over salmon and top with toasted pecans.
6. In another skillet or the same (wipe clean), heat a drizzle of oil over high heat. Add green beans, snap peas and a splash of water. Cook 3-4 minutes, until charred and tender. Season with salt, pepper and a squeeze of lemon. Toss with scallion greens.
7. Serve salmon with roasted potatoes and charred veggies. Garnish with remaining scallions and lemon zest if desired.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, you can substitute salmon with another firm fish like trout or arctic char. Adjust cooking time as needed.

What can I substitute for miso sauce concentrate?

You can mix 1 tablespoon white miso paste with 1 teaspoon soy sauce and a splash of water as a substitute.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.