Inspired by Michael Symon, I created this very simple but luscious recipe for salmon glazed with bourbon, maple syrup, brown sugar and soy sauce.
4 servings
Ingredients:
4 4-5 ounces pieces of wild salmon
2 Tablespoons bourbon, preferably Knob Creek
1 Tablespoon maple syrup
1 Tablespoon brown sugar
1 Tablespoon soy sauce
1-2 drops liquid smoke, optional
Instructions:
Combine the bourbon, maple syrup, soy sauce and liquid smoke in a large zip top bag. Add the salmon to the bag and squeeze out as much air as you can, then seal it. Allow to marinate at room temperature for 15 minutes.
Preheat oven to 250 degrees. Remove salmon from the marinade, pat it dry with paper towels and sear the salmon, skin side down in a very hot pan, such as cast iron for a couple minutes or until the skin is beginning to get crisp and no longer sticking to the bottom of the pan. Transfer salmon to the oven and cook until internal temperature reaches 120 degrees, the temperature will be higher by the time it reaches the table. The time will vary depending upon the thickness of the salmon filet or steak, but a rule of thumb is 10 minutes per inch thickness.
Enjoy!
- Recipe courtesy of Amy Sherman