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! ♥