I am always looking for new and exciting ways to enjoy fish.
Over the past month I’ve been experimenting in the kitchen and have created at least one new seafood dish each week. We adore seafood, and with spring approaching my cravings keep growing. Living in Pittsburgh means fresh seafood is harder to come by, but that hasn’t stopped me from trying new preparations.
I don’t discriminate when it comes to seafood — well, I’m not the biggest fan of calamari tentacles unless there’s a generous coating of breading — but salmon is an ingredient I return to again and again. I love it grilled or broiled. Broiling in particular gives the salmon a crisp, crunchy crust that I can’t get enough of.
Broiling is my go-to method for salmon, partly because I’m admittedly timid about the grill. Maybe this summer I’ll set a goal: more time with the grill. Girl meets grill. Then grill meets bacon.
When my mom recently made a romano-crusted fish, she also tried a store-bought bourbon-glazed salmon that we found underwhelming. The idea of bourbon-glazed salmon stuck with me, so I set out to make my own glaze the next weekend.
The result exceeded my expectations. Even Mr. How Sweet — who initially refused to taste the glaze on its own, saying he “doesn’t eat bourbon” — loved the finished salmon. The glaze is versatile: I imagine it would be excellent on chicken, shrimp, and possibly even roasted vegetables.
The glaze recipe makes a generous amount so you’ll likely have leftovers. Store it in the refrigerator and use it later as a glaze or dipping sauce. If you’re worried about tasting straight bourbon, don’t be — the glaze is sweet, slightly tangy, and reminiscent of a good barbecue sauce. It’s spoon-licking worthy.
It pairs beautifully with salmon, and you can serve the fish as a main course, in tacos, on a bagel, in a sandwich, or even over a salad. The possibilities are endless.
Bourbon Glazed Salmon
Ingredients
- 1 pound fresh salmon
- 1 tablespoon coarse sea salt
- 1/2 tablespoon black pepper
- 3/4 cup bourbon
- 2/3 cup brown sugar
- 1 garlic clove, minced
- 1 teaspoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1/2 teaspoon ground mustard
Instructions
- Combine the bourbon, brown sugar, ground mustard, minced garlic, honey, apple cider vinegar, and Worcestershire sauce in a small saucepan. Whisk to blend, then heat over high until it comes to a boil. Reduce the heat and simmer for 8–10 minutes, until the mixture reduces by about half. Transfer the glaze to a bowl and let it sit at room temperature while the salmon cooks; it will thicken as it cools.
- Preheat your oven broiler. Pat the salmon dry and season both sides with coarse sea salt and black pepper. Place the fillet on a nonstick baking sheet and broil about 5–6 minutes per side, or until the top develops a crispy crust. Thicker fillets may require a little longer.
- Remove the salmon from the oven and brush it generously with the bourbon glaze. Add as much or as little as you prefer, and reserve extra glaze for dipping if desired. Store any leftover glaze in the refrigerator for up to one to two weeks; bring it to room temperature or gently warm it before using.
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Salmon for breakfast, anyone?