Bourbon glazed salmon is a delectable dish that combines sweet and savory flavors, making it a standout choice for any dinner table. This easy recipe elevates the taste of fresh salmon, providing a simple yet impressive meal that your family and guests will love.
A Delicious Salmon Dish with Bourbon Glaze
Indulge in a simple yet delicious recipe that transforms salmon into a culinary delight. With the unique flavor of a brown sugar bourbon sauce, this dish is perfect for a weeknight dinner or an impressive meal for special occasions.
Cooking Method: Two Pans for Perfect Bourbon Glazed Salmon
This recipe utilizes two pans for optimal results. Simmering the glaze in a separate saucepan eliminates the risk of burning it. At the same time, the salmon achieves a perfect sear in a cast iron frying pan. The strategic use of these pans ensures that each component is cooked to perfection, preserving flavors and textures.
Tantalizing Glaze: A Sweet and Savory Harmony
The best thing about this dish is undoubtedly the bourbon glaze that infuses the salmon with rich and complex flavors. The combination of brown sugar and low-sodium soy sauce creates a sweet and savory profile, while the addition of bourbon adds depth and warmth. With just a hint of garlic, this glaze will elevate your salmon to new heights.
Use a mid-range lower-proof bourbon (such as Bulleit Bourbon) below 46% ABV so the alcohol doesn’t overpower the dish. The glaze is boiled to cook off a little of the alcohol, leaving behind a delicious flavor.
Preparing the Salmon: Techniques for Tenderness
Proper preparation is crucial to achieve juicy and tender salmon.
- Rinse and thoroughly dry the salmon to achieve that coveted crispy skin without any unwanted splattering in the hot oil.
- Heat the oil until hot before adding the salmon so that it sears quickly.
- Cook the salmon in a cast iron skillet to provide even heat distribution.
Cooking to Perfection: Mastering Doneness for Bourbon Glazed Salmon
Understanding salmon doneness is key to ensuring a flavorful meal. Relying on a food thermometer allows for precise cooking, enabling you to achieve your desired level of doneness, from rare to well done. For those without a thermometer, cut into the salmon at the thickness point while it cooks. If it is opaque inside, it is done. If it is translucent, it needs cooking longer (unless you prefer it undercooked). If the salmon looks white, it might be overcooked. Remember, the salmon will continue to cook as it rests after cooking.
- Rare: 110-115 degrees F
- Medium Rare: 115-120 degrees F
- Medium: 120-125 degrees F
- Medium Well: 125-140 degrees F
- Well Done: 140-150 degrees F
Cooking to medium (approximately 125-130 degrees F) usually gives the best taste because the salmon will be tender. Cooking to a temperature that is well done can sometimes make the salmon tough. However, the USDA recommends cooking salmon to a temperature of 145 degrees F.
Adding the Finish for Bourbon Glazed Salmon
Once your salmon is perfectly cooked, the final touch is a generous pour of the bourbon glaze.
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Bourbon Glazed Salmon
Equipment
- 8-inch cast iron pan with lid
- food thermometer
Ingredients
Glaze
- 1 tablespoon butter (either salted or unsalted)
- 2 tablespoons brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons bourbon
- 1 clove garlic, minced (or 1 teaspoon minced garlic from a jar)
Salmon
- (2) 4-5 ounce salmon filets (about 1 to 1 1/2 inches thick)
- 1 tablespoon avocado oil (or other high-heat oil)
- salt and pepper to taste
Instructions
Glaze
- Melt the butter in a small saucepan. Whisk in the sugar, cornstarch, soy sauce, bourbon, and garlic. Bring to a full boil over medium heat and continue boiling until the mixture becomes foamy. (If you don't see foaming bubbles, try stirring the mixture to make it foam.) Remove from the heat and set aside.
Salmon
- Rinse the salmon if desired and dry it thoroughly so no water drips in the hot oil and splatters.
- Heat the avocado oil in a cast iron skillet. Two fillets will fit in an 8-inch pan. When the oil is hot, add the salmon, skin-side down (if it has skin left on). Sprinkle with salt and pepper. Place a lid on the pan and time for 3 minutes.
- Then, flip the salmon and cook another 1-2 minutes with the lid on. Check After 4 minutes with a thermometer in the thickest part. Use the following chart to cook to the desired doneness.Rare: 110-115 degrees FMedium Rare: 115-120 degrees FMedium: 120-125 degrees FMedium Well: 125-140 degrees FWell Done: 140-150 degrees FMedium is usually the best tasting because the salmon will be tender. Well done can make the salmon tough.
- Remove the cooked salmon filets from the pan and set them on a plate. Let them rest for 3 minutes, during which time they will continue to cook.
- Pour the glaze over the filets and serve.