Brown Sugar Salmon Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
12 hrs
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Total Time
15 mins
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Servings
6
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Calories
282 kcal
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Course
Main Course
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Cuisine
Asian
Brown Sugar Salmon Recipe
Description
This recipe uses a bourbon, soy sauce, and brown sugar marinade to give the salmon a complex flavor profile that’s both sweet and savory. Marinating for at least two hours and up to 48 hours allows the fish to absorb the marinade deeply. Cooking the salmon in sesame oil on medium heat helps achieve a lightly caramelized crust without burning the sugars. The pan-searing process requires careful attention as the brown sugar can quickly shift from caramelizing to burning.
The cooked salmon can be served immediately, making it a fitting entrée for dinner. It pairs well with simple side dishes like steamed vegetables or rice to complement the glaze without overwhelming it. The balance of flavors in the marinade brings depth to the fish without additional sauces.
The recipe is best eaten fresh, but salmon can be prepared up to 30 minutes ahead and kept warm. Leftovers can be refrigerated for up to five days or frozen for up to three months, with reheating suggested in the oven or microwave. Grilling is an alternative cooking method, allowing 3-4 minutes per side. Thawed frozen salmon works well in this recipe, providing flexibility for home cooks.
Ingredients
- 1/3 cup bourbon
- 2/3 cup light brown sugar packed
- 2/3 cup soy sauce
- 6 6- ounce salmon fillets, fresh, wild-caught, skinned
- 3 tablespoons sesame oil
Instructions
- Pour the bourbon, soy, and brown sugar into a medium-sized bowl and whisk very well until completely combined, then transfer it to a plastic slider bag with the salmon and toss around and marinate in the refrigerator overnight or up to 48 hours, and 2 hours minimum.
- Once the salmon is done marinating, remove it from the bag and set it aside. Discard the marinade.
- Add the 3 tablespoons of sesame oil to a large sauté pan over medium heat and heat until the oil just begins to smoke lightly. Add in the salmon.
- Once the salmon is in the pan, turn the heat down to medium. Cook for 2 to 3 minutes per side for a medium to medium-well internal temperature. Be sure to watch closely, as the brown sugar and soy will want to burn rather quickly. It can go from caramelization to scorching very fast.
- When it’s finished cooking, remove it from the pan, and set it aside.
Notes
- Marinate the salmon at least 2 hours and up to 48 hours in the refrigerator for optimal flavor infusion.
- Cook the salmon carefully as the brown sugar can burn quickly; watch for caramelization rather than charring.
- Best served immediately, but can be made up to 30 minutes ahead and kept warm before serving.
- Store leftovers covered in the refrigerator up to 5 days or freeze for 3 months; thaw before reheating.
- Reheat salmon in a 350°F oven for 4-5 minutes or in the microwave until warm; reheat the sauce separately on low heat.
- Grilling is a suitable alternative: cook fish 3-4 minutes per side over medium-high heat.
- Thawed frozen salmon can be used with the same marinade and cooking method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 1472mg | 61% |
| Potassium | 365mg | 8% |
| Fiber | 0.2g | 1% |
| Sugar | 24g | 48% |
| Vitamin A | 23IU | 0% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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