4.9 from 21 votes
Seared Salmon with Bourbon Glaze
Dinner in a flash! A simple glaze of brown sugar, bourbon and soy is the secret to this mouthwatering dish! It's your new weeknight staple!
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Calories: 32695 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For The Glaze
- 1 tablespoon brown sugar packed
- 1 tablespoon maple syrup
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- ¼ teaspoon crushed red pepper flakes
- 3 scallions
- 2 tablespoons bourbon
- 1½ tablespoon soy sauce or mirin
FOR THE FISH
- 1-1½ pounds Atlantic salmon
- pinch salt
- pinch pepper
- 1 tablespoon sesame oil
OPTIONAL GARNISH:
- green onions sliced
- cilantro chopped
- lime juice
Instructions
- In a small saucepan combine 1 tablespoon brown sugar, 1 tablespoon maple syrup, 2 teaspoons minced garlic, 1 teaspoon minced ginger, ¼ teaspoon crushed red pepper flakes, 3 scallions, 2 tablespoons bourbon, 1½ tablespoon soy sauce. Bring to a boil over high heat, reduce the heat to medium or medium-low and simmer, stirring occasionally, for about 5 minutes or until the sauce reduces and thickens. Set aside.
- Slice 1-1½ pounds Atlantic salmon into approximately 4-ouonce servings. Season the fillets with a pinch salt and pinch pepper.
- Place the pan on the stove and turn on the heat to medium-medium high. When the pan is hot, but not smoking, add 1 tablespoon sesame oil and rotate the pan to cover with the oil.
- Add the salmon fillets, flesh side down, and sear for 2-3 minutes. Use a spatula to flip the salmon. Cook for 1-2 minutes longer, or until the fish reaches your desired temperature, and brush each piece with the glaze.
- Garnish with cilantro, green onions, and a squeeze of lime juice . Serve.
Cup of Yum
Notes
- To ensure the fish doesn't stick to the pan, heat the skillet over medium-high heat for a full minute before adding the oil. This creates a virtually nonstick surface for any stainless steel pan.
- The fish will continue cooking even after removing it from the heat, a phenomenon known as carryover cooking.
- You can swap lemon for the lime juice to garnish.
Nutrition Information
Calories
326.95kcal
(16%)
Carbohydrates
8.5g
(3%)
Protein
34.89g
(70%)
Fat
14.34g
(22%)
Saturated Fat
2.17g
(11%)
Polyunsaturated Fat
5.8g
Monounsaturated Fat
4.98g
Cholesterol
93.55mg
(31%)
Sodium
457.65mg
(19%)
Potassium
908.35mg
(26%)
Fiber
0.47g
(2%)
Sugar
6.28g
(13%)
Vitamin A
194.83IU
(4%)
Vitamin C
1.71mg
(2%)
Calcium
37.78mg
(4%)
Iron
1.79mg
(10%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 32695
% Daily Value*
| Calories | 326.95kcal | 16% |
| Carbohydrates | 8.5g | 3% |
| Protein | 34.89g | 70% |
| Fat | 14.34g | 22% |
| Saturated Fat | 2.17g | 11% |
| Polyunsaturated Fat | 5.8g | 34% |
| Monounsaturated Fat | 4.98g | 25% |
| Cholesterol | 93.55mg | 31% |
| Sodium | 457.65mg | 19% |
| Potassium | 908.35mg | 19% |
| Fiber | 0.47g | 2% |
| Sugar | 6.28g | 13% |
| Vitamin A | 194.83IU | 4% |
| Vitamin C | 1.71mg | 2% |
| Calcium | 37.78mg | 4% |
| Iron | 1.79mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.