Bourbon, orange juice, and brown sugar are simmered together while salmon bakes in the oven in this Low FODMAP Bourbon Orange Glazed Salmon recipe.
Our New Furry Family Members
It’s been almost two years since we lost our last pug. We really missed having a furry companion in the house, so we decided it was time to adopt a cat. Make that two cats. I’ve always considered myself a dog person. Plus my dad is allergic to cats, so we only had dogs growing up. But it’s gotten impossible for me to walk on the ice and snow. So the idea of having a pet that doesn’t need to be walked was very appealing.
We fell in love with the photos of some kittens on our local animal shelter’s website. So one day we went to meet the kittens and came home with two sisters. Meet Finola and Piper. Finola is gray striped and Piper is tan with black stripes. My husband grew up with cats, so he’s been teaching me the ways of the cat. They have been a joy so far. I’m sure I will share more about them in posts to come!
The Recipe
We try to eat a lot of salmon and I’m always looking for new ways to prepare it so we don’t get bored. We also love bourbon. In fact, Friday night Manhattans are our tradition. My favorite style of Manhattan is made with orange bitters, so that was the inspiration for this recipe.
Bourbon is a type of whiskey and whiskey is considered low-FODMAP. Plus, most of the alcohol is cooked off in this recipe. First, the salmon is marinated in a bourbon, orange juice, and brown sugar mixture. Then, while the salmon bakes in the oven, the marinade is simmered on the stove until it is reduced into a glaze.
My favorite way to serve this Low FODMAP Bourbon Orange Glazed Salmon is with my Herb & Goat Cheese Mashed Potatoes and steamed green beans. It’s almost as good a meal as you can get in a restaurant. At least that’s what we think! I hope you think so too.
You may like these other low-FODMAP salmon recipes from my collection:
Low FODMAP Bourbon Orange Glazed Salmon
Ingredients
- 4 (4 oz.) salmon fillets
- 3 tablespoons bourbon whiskey
- 3 tablespoons fresh squeezed orange juice
- 3 tablespoons brown sugar
- 1 tablespoon Fody Garlic Infused oil
- 1 teaspoon Worcestershire sauce (I like Lea & Perrins)
- 1/4 + 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Place the salmon fillets in a large, resealable plastic bag. Whisk together the bourbon, orange juice, brown sugar, garlic oil, Worcestershire sauce, salt, and pepper in a small bowl. Pour mixture over the salmon and seal the bag. Refrigerate for 30 to 60 minutes.
- Heat oven to 425 degrees F. Line a large, rimmed baking sheet with foil.
- Remove salmon fillets from the plastic bag and place onto baking sheet, skin-side down. Pour the leftover marinade into a small saucepan.
- Bake salmon 10 to 15 minutes, or until cooked through and flakes easily with a fork.
- While the salmon is baking, bring the marinade to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until thick and syrupy, about 8 to 10 minutes.
- Spoon glaze over top of the salmon and serve.
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Thank you for yet another easy and flavorful recipe. And your kittens are adorable! I look forward to hearing more about them.
Hope you enjoy the recipe. More on the kittens to come!
This was wonderful! Yum
This was wonderful! Yum
This is such a good recipe I’ve made several times! We always rinse the salmon in cold water and pat dry before marinating. The garlic infused oil is unnecessary, we just use EVOO. I added a splash or tamari for additional umami flavours. We served it as a the main for Christmas and it was a hit!
I’m honored you served my recipe for your special dinner. So glad you liked it!
We love salmon and cook it regularly. This recipe was outstanding!! Thank you for sharing!
So glad you liked it!