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Outback Steakhouse Bacon Bourbon Salmon copycat recipe by Todd Wilbur
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Outback Steakhouse Bacon Bourbon Salmon


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Before a generous portion of bacon bits—followed by a strip of crispy bacon—is stacked on top of Outback’s signature salmon, the fillet is brushed with a delicious, slightly spicy bourbon sauce that must be properly duplicated, or this hack would be a fail.

After several batches I settled on glaze that’s made by cooking a brown sugar and corn syrup mixture until thick, then adding cider vinegar, bourbon and liquid smoke after the pan comes off the heat to keep the acidic flavors bright.

For the bacon bits sprinkled on top of the salmon, I used thick bacon and diced it into bits before cooking it until crispy. The strip of bacon that goes on the top of each fillet should be made with thinner bacon, so it’s easy to cut. That’s how Outback does it, but you can use whatever bacon you like for the bits and on top, and I’m sure no one will protest.

I say that with confidence because I know it’s impossible to complain while eating any food with lots of bacon on it. Totally true fact.

See if I hacked more of your favorites from Outback Steakhouse here.

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  • 1/4 cup dark brown sugar
  • 1/4 cup light corn syrup
  • ...

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