Bourbon Glazed Salmon
So we are on a bourbon kick here. And since my husband is NOT a fan of salmon, I figured bourbon and brown sugar had to help, right?
Well, he is still not a fan of Salmon but he did like the glaze, so that’s something. Personally, I both liked the salmon and the glaze.
This was actually a pretty easy recipe with very few ingredients although it had a much fancier feel when served, so it would make a great recipe for company.
The trick is in the Salmon. I bought salmon specifically because Wild Caught Alaskan Salmon isn’t available all the time. Good salmon makes a huge difference. I know the skin can be a little spooky, but leave it on when you are cooking. It adds flavor like the fat veining in a good piece of beef. Get the skillet hot and start by cooking skin down. Allow the fish to start getting white up the sides and even slight whiter on the top. You want it about 90% cooked before you flip it. If the fish started out room temperature, this should take about 3 minutes. Flip the fish and cook only another minute or two. max. Test it by pushing it down on the top with your finger and see if it is flaky. If so, its done.
The rest is super simple. I served our with Steamed rice for the hubby and steam cauli-rice for me and some Garlic Sauteed Asparagus. Super quick and healthy meal.
Bourbon Glazed Salmon
Doesn’t Bourbon glaze make everything better? Um, yes.