Honey Bourbon Salmon
⅓ cup bourbon
⅓ cup honey
2 tablespoons brown sugar
2 ½ tablespoons low-sodium soy sauce
1 teaspoon brown or whole grain mustard
1 tablespoon minced fresh ginger
1 medium clove garlic, minced fine
¼ teaspoon red pepper flakes (or more if you like it hot)
1 tablespoon lime juice
For the salmon:
Four 6-ounce salmon fillets
2 tablespoons brown sugar
2 ½ tablespoons low-sodium soy sauce
1 teaspoon brown or whole grain mustard
1 tablespoon minced fresh ginger
1 medium clove garlic, minced fine
¼ teaspoon red pepper flakes (or more if you like it hot)
1 tablespoon lime juice
For the salmon:
Four 6-ounce salmon fillets
(or 1 pound salmon, cut into fourths)
kosher or sea salt
freshly ground pepper
lime slices
kosher or sea salt
freshly ground pepper
lime slices
Line a sheet pan with 2 layers of foil for easy clean up. Spray the top layer with cooking spray or rub lightly with oil.
Combine the bourbon, honey, brown sugar, soy sauce, mustard, ginger, garlic, and red pepper flakes in a saucepan. Bring the mixture to a boil over medium high heat, stirring continuously.
Reduce the heat to medium and maintain a steady boil for about 7 to 8 minutes, stirring frequently until it's reduced by about half. At this point, the stuff will be the consistency of good maple syrup -- you know, not as sticky as the cheap "pancake syrup" that comes in figural bottles, but thicker than water. It'll get thicker as it cools, so don't overdo it. (Even if you overdo it, it'll still taste great, so use a spoon to spread it on the salmon when it gets to be time.)
Add the lime juice and whisk to combine. Set aside about half of the mixture to serve with the meal later.
Preheat the oven to broil and put the oven rack in the next-to-top position. (You don't want the salmon RIGHT NEXT to the elements. Moderation, y'all.)
Season the salmon lightly with kosher salt and freshly ground pepper on both sides. Now, at this point, evaluate your salmon. If you have the kind that has the skin on it (my favorite), then you want to put your salmon down on the prepared sheet pan with the skin facing up. That's because you're going to flip it later, and you'll want the salmon to finish cooking with the skin down. Once it's on the tray, slather all that salmon with the honey bourbon goodness on top and the sides. Don't be stingy. Get it good and coated.
Put the pan under the broiler.
Broil the salmon for about 5 minutes. Remove the whole sheet pan from the oven. Carefully lift the top layer of foil from the sheet -- the whole thing, salmon fillets and all -- and oil the next layer of foil in the sheet pan. Transfer the fillets back to the sheet pan, flipping each as you move them over. Generously coat the second side of the salmon with the sauce.
Return the salmon to the broiler for 4 minutes. Watch the salmon now -- you may have to rearrange them in terms of proximity to the broiler and the width and breadth of the fillets to keep them from over-browning. They should be ready after that last four-minute stretch.
Combine the bourbon, honey, brown sugar, soy sauce, mustard, ginger, garlic, and red pepper flakes in a saucepan. Bring the mixture to a boil over medium high heat, stirring continuously.
Reduce the heat to medium and maintain a steady boil for about 7 to 8 minutes, stirring frequently until it's reduced by about half. At this point, the stuff will be the consistency of good maple syrup -- you know, not as sticky as the cheap "pancake syrup" that comes in figural bottles, but thicker than water. It'll get thicker as it cools, so don't overdo it. (Even if you overdo it, it'll still taste great, so use a spoon to spread it on the salmon when it gets to be time.)
Add the lime juice and whisk to combine. Set aside about half of the mixture to serve with the meal later.
Preheat the oven to broil and put the oven rack in the next-to-top position. (You don't want the salmon RIGHT NEXT to the elements. Moderation, y'all.)
Season the salmon lightly with kosher salt and freshly ground pepper on both sides. Now, at this point, evaluate your salmon. If you have the kind that has the skin on it (my favorite), then you want to put your salmon down on the prepared sheet pan with the skin facing up. That's because you're going to flip it later, and you'll want the salmon to finish cooking with the skin down. Once it's on the tray, slather all that salmon with the honey bourbon goodness on top and the sides. Don't be stingy. Get it good and coated.
Put the pan under the broiler.
Broil the salmon for about 5 minutes. Remove the whole sheet pan from the oven. Carefully lift the top layer of foil from the sheet -- the whole thing, salmon fillets and all -- and oil the next layer of foil in the sheet pan. Transfer the fillets back to the sheet pan, flipping each as you move them over. Generously coat the second side of the salmon with the sauce.
Return the salmon to the broiler for 4 minutes. Watch the salmon now -- you may have to rearrange them in terms of proximity to the broiler and the width and breadth of the fillets to keep them from over-browning. They should be ready after that last four-minute stretch.
(Good rule for the cooking of salmon at high heat, whether in the oven or on the grill: 10 minutes per inch of thickness at the thickest point. You want the salmon to be sort of medium to medium rare.)
Serve the salmon with the reserved glaze and lime wedges, hot buttered rice, and roasted asparagus (or streamed fresh french-style green beans).
Yes! This is the recipe that started it all. I can't believe how long I had to wait to get through the whole thing! Here's a picture of my very own personal plate on my cruddy stovetop (and I forgot the lime wedge when I snapped the pic):
Let me know if you try this recipe, and if you like it, please. Thanks for reading!
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