Oven-Baked Asparagus and Bourbon-Glazed Salmon

A dish combines tender asparagus with rich, flavorful salmon glazed in a sweet bourbon sauce for an easy yet impressive meal. Perfect for weeknights or special occasions, it’s both healthy and delicious with minimal effort.

Tips To Improve This Recipe

Make sure the asparagus is trimmed evenly for uniform cooking.
Use a brush to apply the bourbon glaze evenly over the salmon for the best flavor.
Avoid overcooking the salmon by checking for doneness a few minutes before the timer goes off.

Ingredients 0/6

1 bunch fresh asparagus, trimmed 4 (6 ounce) salmon fillets olive oil 1 pinch salt and ground black pepper to taste 5 ⅓ fluid ounces bourbon whiskey, divided ¼ cup non-dairy butter spread (such as I Can't Believe It's Not Butter®)

Why This Recipe Is So Tasty

This dish combines tender asparagus with rich, flavorful salmon glazed in a sweet bourbon sauce. It’s both healthy and indulgent, making it perfect for a quick weeknight dinner or a special occasion. The oven-baking method keeps everything moist and easy to prepare.

Step 1

Gently heat your oven to 375°F (190°C). Give the asparagus a quick rinse, trim off the tough ends, and pat them dry. Spread the spears out on a baking sheet, drizzle with olive oil, then sprinkle with salt and pepper. Toss everything around so the asparagus is nicely coated.

Step 2

Pop the asparagus in the oven and roast for about 20 minutes, flipping them halfway through so they get a little golden and tender.

Step 3

While the asparagus is cooking, rinse the salmon and pat it dry. Sprinkle about 2 tablespoons of brown sugar evenly over the top, then drizzle half of the bourbon over the fish. Let it sit and soak up those flavors for 15 to 20 minutes.

Step 4

Melt some butter in a nonstick pan over medium-low heat. Add the rest of the brown sugar and stir until it dissolves into a syrupy glaze. Place the salmon fillets in the pan and cook them gently, about 5 to 7 minutes per side, until the fish flakes easily. During the last couple of minutes, pour in the remaining bourbon to give the glaze a nice boozy kick.

Step 5

Serve the bourbon-glazed salmon alongside your roasted asparagus and enjoy!

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Great Ways To Serve

Serve with a side of fluffy rice or creamy mashed potatoes to balance the bold flavors. A fresh green salad with a light vinaigrette also pairs nicely, adding a crisp contrast to the warm, savory fish and veggies.

Proper Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or microwave to maintain moisture without drying out the salmon or asparagus. Avoid freezing, as the texture may change after thawing.