Bourbon-Glazed Salmon

by Hilary Gauntt on December 26, 2013

This delectable glaze smells as divine as it tastes. Bourbon and brown sugar balanced  by a bit of lime juice and soy sauce makes a great marinade for salmon.  You cook it all together in a skillet – quick, easy and pretty spectacular.  Initially I had a problem with the sauce reducing too quickly, but realized the logical solution was just to make more sauce!  You will want a bit extra to drizzle on your rice no doubt.

3 Tbs. brown sugar

3 Tbs. bourbon

2 Tbs. low-sodium soy sauce

1 Tbs. grated peeled fresh ginger

1 Tbs. fresh lime juice

3 garlic cloves, minced

1/4 tsp. freshly ground black pepper

2 6-8 ounce skinless salmon filets

cooking spray

1 green onion, thinly sliced

1 Tbs. sesame seeds, toasted

Combine the first 7 ingredients in a large zip-top plastic bag.  Add the fish to the bag, and marinate in the refrigerator for at least a half hour, up to one and a half hours, turning occasionally.

Heat a medium non-stick skillet over medium-high heat.  Coat the pan with cooking spray.  Add the fish and the marinade to the pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork.  When plated, drizzle each serving with remaining glaze and sprinkle with about 1 Tbs. green onions and the sesame seeds.

Note: I found it helpful to cover the pan after turning the salmon to preserve more liquid in the pan.

bourbon salmon

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