Here is a recipe that will save you from going to a high priced restaurant. The nice thing about this recipe is you can double or triple the glaze, make however many salmon fillets you want, and save any leftover glaze for chicken later. Or if you don’t like salmon, skip that first step all together and go straight for the chicken! But if you haven’t tried salmon in a while or ever, BE BRAVE. Try it. You won’t be sorry.
Bourbon Glaze (makes about 1/2 cup)
- 3/4 cup bourbon (If you don’t have or don’t want to buy bourbon, you can use pineapple, apple, or white grape juice in its’ place, add 1 tsp vanilla)
- 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
Combine the bourbon, sugar, mustard, garlic, honey, vinegar and Worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a quick boil. Reduce to a simmer and let simmer for 8-10 minutes, or until mixture reduces by about half. Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time.
- 1 tablespoon coarse sea salt
- 1/2 tablespoon black pepper
Preheat the broiler in your oven or fire up your grill. Season salmon with the coarse salt and pepper on both sides. Lay it on a non-stick baking sheet or sprayed tin foil. Broil for about 5-6 minutes on each side. If your salmon is very thick, you may need to go a little longer. (Some like it a little more on the rare side, I am not one of them.) And watch closely when using your broiler.
Remove the salmon from the oven and brush it with the bourbon glaze. If you want to pop it back in to the oven caramelize for a minute, you can but not necessary. Use as much or as little as you would like. Feel free to use it as a dipping sauce, too. The glaze can be stored in the fridge if you want to have salmon or chicken again later.