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4.14 from 29 votes

Maple Bourbon Glazed Salmon w/Sweet Cranberry-Apple Chutney + Salt Roasted Potatoes.

It's super simple and literally just some bourbon, soy sauce and orange juice simmered down with maple syrup. It's not weird or unusual, just simple, quick and good.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: salmon
Servings: 4 Servings
Calories: 953kcal
Author: halfbakedharvest



Cranberry chutney

  • 2 cup fresh cranberries
  • 1 cup chopped apples I used honeycrisp
  • 1/4 cup apple cider vinegar
  • 3/4 cup brown sugar you may need a little less or little more to your taste
  • 2 tablespoons freshly grated orange zest
  • 1 tablespoon fresh ginger grated
  • 1 small cinnamon stick
  • 1 jalapeno seeded + chopped (optional)

Salt Roasted Rosemary Potatoes

  • 3 pounds baby red potatoes each 1 1/2 to 2 inches in diameter
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon coarse sea salt
  • 1-2 tablespoon fresh rosemary chopped + more for roasting


  • Preheat an oven to 350 degrees F.
  • Arrange the potatoes in a single layer in a roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt and 1-2 tablespoons chopped fresh rosemary (I used 1 tablespoon), turn the potatoes again and tuck in a few fresh rosemary sprigs. Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 45 minutes.
  • Meanwhile, place the salmon on in a 9x13 inch baking dish. In a small bowl whisk together the maple syrup, bourbon, soy sauce, orange juice and cayenne pepper. Pour the sauce over the salmon. Let that sit for a little while you prepare the chutney.
  • In a medium size sauce pot, combine the cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, cinnamon stick and jalapeno (if using). Pour in 1 cup water and bring the mixture to boil. Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Taste and add more brown sugar if needed. Remove from the heat to cool.
  • While the chutney is cooking, cook the salmon. Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil. Remove the salmon from the bourbon-maple mixture and carefully add to the hot skillet, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Remove the salmon from the skillet and place on a plate.
  • Reduce the heat to low and carefully pour in all of the bourbon-Maple mixture. Bring the sauce to a boil, reduce the heat and simmer until thickened by half and the sauce is syrupy. Remove from the heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.
  • To serve, place a little cranberry chutney on the bottom of a plate. Place the salmon on top of the the chutney and drizzle the salmon again with the bourbon-maple glaze. Add the potatoes to the side of the plate. Enjoy!


Serving: 4g | Calories: 953kcal | Carbohydrates: 150g | Protein: 31g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 1081mg | Potassium: 2456mg | Fiber: 9g | Sugar: 88g | Vitamin A: 320IU | Vitamin C: 53.2mg | Calcium: 166mg | Iron: 4.3mg