Bourbon Glazed Salmon
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5
10 reviews
Excellent
Bourbon Glazed Salmon
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This easy bourbon glazed salmon recipe comes together in less than 30 minutes!
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Ingredients
- 4 salmon about 6 ounces each, fillets
- kosher salt to taste
- ground black pepper to taste
- 2 large garlic minced (about 2 teaspoons total, cloves
- ½ cup light brown sugar packed
- ¼ cup bourbon 2 tablespoons
- ¼ cup soy sauce low-sodium
- 2 green onion chopped
- 2 tablespoons butter salted
- 2 tablespoons vegetable oil
Instructions
- Pat the salmon dry with paper towels. Season with salt and pepper to taste. Set aside.
- Adjust the oven rack to the middle position. Preheat the broiler. In a small bowl, whisk together the garlic, brown sugar, bourbon, soy sauce, and green onions.
- Add the butter and oil to a large, oven-safe skillet (at least 12 inches in diameter) over medium-high heat. Once the butter melts, whisk in the bourbon mixture. Bring to a boil over medium-high heat and cook, whisking constantly, for about 1-2 minutes. Add the salmon, skin side down (if using salmon with skin); cook for 3 minutes. Baste the salmon with the sauce by spooning the sauce over the salmon periodically as it cooks.
- Transfer the skillet to the middle rack under the broiler. Broil the salmon for 5-6 minutes, basting with the bourbon glaze about halfway through, until the salmon is caramelized on top and the fish flakes easily with a fork.
Notes
- Use a cast iron skillet that's at least 12-inches in diameter. This allows for plenty of space in between salmon fillets, which helps the fish cook evenly and crisp on the edges.
- If you don't have an oven-proof skillet, transfer the salmon and the glaze to a baking dish or other oven-safe pan before placing it under the broiler.
- Broil the fish on the middle rack in the oven. If the salmon is on the top rack (closest to the broiler flame), the glaze will burn before the fish cooks through.
- The total cooking time will vary depending on the size, temperature, and thickness of your fish when it goes under the broiler. As a result, keep a close eye on the salmon and remove it as soon as the outside is crisp and the inside flakes easily with a fork. If using a meat thermometer, you’re looking for an internal temperature of 145°F in the thickest part of the fish.
Nutrition Information
Show Details
Serving
1/4 of the salmon and glaze
Calories
461kcal
(23%)
Carbohydrates
29g
(10%)
Protein
35g
(70%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.2g
(10%)
Cholesterol
109mg
(36%)
Sodium
703mg
(29%)
Potassium
951mg
(20%)
Fiber
0.3g
(1%)
Sugar
27g
(54%)
Vitamin A
303IU
(6%)
Vitamin C
2mg
(2%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Serving | 1/4 of the salmon and glaze | |
| Calories | 461kcal | 23% |
| Carbohydrates | 29g | 10% |
| Protein | 35g | 70% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 109mg | 36% |
| Sodium | 703mg | 29% |
| Potassium | 951mg | 20% |
| Fiber | 0.3g | 1% |
| Sugar | 27g | 54% |
| Vitamin A | 303IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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