Bourbon Glazed Salmon
from https://www.theseasonedmom.com/

Crisp on the outside and tender and buttery on the inside, this bourbon glazed salmon is an easy dinner that’s ready in less than 30 minutes!

There’s a cozy restaurant at Graves Mountain Lodge here in Madison, where they serve bourbon glazed salmon on the special Valentine’s Day dinner buffet. After enjoying the sweet and savory fish earlier this year, I came home determined to recreate the dish in my own kitchen. Best of all, it’s a quick and easy meal that’s perfect for any night of the week — no reservations required! This easy bourbon salmon starts on the stovetop and finishes in the oven under the broiler. The glaze simmers in the skillet right alongside the fish, seasoning the salmon and thickening as it cooks.

4 salmon fillets (about 6 ounces each)
Kosher salt and ground black pepper, to taste
2 large cloves garlic, minced (about 2 teaspoons total)
1/2 cup packed light brown sugar
1/4 cup plus 2 tablespoons bourbon
1/4 cup low-sodium soy sauce
2 green onions, chopped
2 tablespoons salted butter
2 tablespoons vegetable oil

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. 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.

Serve with white rice and green beans.

4 servings