August 17, 2012

Whiskey Bourbon Honey Glazed Salmon

This recipe was a completely random idea that I am so glad I tried!  It was so good.  Making a tasty salmon recipe has been on my radar for so long and I couldn't let another weekend go by without having it for last Sunday's dinner.  I did a bit of improvising with what I had on hand and it all worked out beautifully.  It was simple, but declicious! Here's the recipe:

Ingredients:
Fresh salmon {left whole or cut into filets before preparing}

For the Whisky Bourbon Honey Glaze:
1/2 cup Bourbon Whisky
2 tablespoons white sugar
2 tablespoons honey
1 teaspoon yellow mustard
2 tablespoons soy sauce
1 tablespoon granulated garlic
2 tablespoons butter
3 green onions, finely chopped

{I have no idea why we even had this whiskey in our pantry but we did and I am glad. LOL! And let me tell you - this stuff is STRONG. 80 proof, sheesh! I was shocked at the smell of this when I opened the bottle, but when cooked it down and in the glaze, the flavor was unbelievable.}

{Gather the glaze ingredients!  Here is where the compromising came in.  I wanted to use Dijon mustard but only had yellow mustard.  I also wanted to use brown sugar but the box that was in the back of my pantry was really old so I had to use white.}

{To a small saucepan over medium-low heat, add your whiskey and glaze ingredients.}
  
{Let it simmer over medium-low heat for about 10-15 minutes.  It will get thick and reduce by half.}

{As that slowly simmers, start the fish.  Pat your salmon dry and season with salt and pepper.  If you have a roasting pan with a rack, it's good to use it here so that the skin gets crispy without having to flip the fish.  If you don't have one, a baking sheet will work just fine.  In a 425 degree pre-heated oven, roast the salmon for 15 minutes or so {6-7 minutes per side if you are using a baking sheet, flipping it once}, depending on the size of your fish.

{As your salmon roasts, your glaze will thicken nicely.}

{After it thickens and has been simmering for 10 minutes or so, whisk in your butter}

{Remove it from the heat.}


{When your salmon is just about done {but not too firm, you don't want it to dry out!} , start to brush on the bourbon glaze.}

{Coat it generously!}

{Return it to the oven, this time on BROIL for a few seconds.  Not very long, you don't want the glaze to burn or your fish to get dry.}

{Continue to glaze and watch the broiler.  Right before the last glaze {I repeated the glazing and returning to under the broiler for a few seconds about 4 times!}, sprinkle on your diced green onion.}

{Done. {my mouth is literllly watering, lol!} I can't explain how absolutely delicious this was - sweet and savory and perfectly cooked!}

{I served ours with a new version of my confetti salad {but minus the chicken and plus an extra avocado}.  My family RAVED about this recipe.  I think you will love it! :)

Let me know if you try it!

xoxo, thanks for reading!  ♥

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