"I created this recipe after tasting the bourbon salmon from my local grocery seafood counter. Mine has received rave reviews, even from picky eaters who don't normally try salmon." --Esther Maples, Harlem, GA
3 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon fresh lime juice
3 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless salmon fillets
1/4 cup thinly sliced green onions
1 tablespoon sesame seeds, toasted
How to Make It
Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.
This was really superb. We loved it. It was super easy and a dish I would make for company. The only reason I can imagine this burning is cooking it on too high of heat. Judge your stove people. If it cooks hot, don't cook it on medium high. Mine cooks very hot, so I just turned it down. I had plenty of really tasty marinade which reduced down and caramelized beautifully. The salmon was moist, flaky and the flavor was lovely. I served it over brown rice, with stir fried snow peas, carrots and sprouts cooked with a little minced garlic, a little soy sauce, peanut oil, a tiny touch of chili oil and a drizzle of toasted sesame oil. What a great meal!
Awesome recipe and very easy to make. I agree with another review that about adding the marinade sauce after I cooked one side of the salmon. The brown sugar carmelizes fast and I think it would get a little burnt if you added it right off the bat.
Here's what to expect: think of a sweet Teriyaki sauce with beautiful nuances of complexity. I will certainly make this again, but I'll change a few of the prep techniques: I'll make the reduction sauce separately and bake the salmon to perfection (after the 1:30 hour marinade).
This is a WOW on the first bite. Now I just need to find the right wine paring. ;)
One of the tastiest recipes I've attempted. Extremely simple and the only thing I didn't already have was the salmon and bourbon. I used wild caught Alaskan salmon and Jack Daniels for the bourbon. I usually don't eat salmon because of the fishy taste but this recipe really gave it a sweet and savory flavor that I couldn't resist! If you are contemplating not trying this recipe because of the bourbon (like I was), rest assured you will be using that bourbon many more times to make this delicious recipe! You won't be wasting your money (or time)!
Also after reading several other reviews, I'm a bit confused. They say the brown sugar caramelized too fast and there was no sauce left over? This wasn't a problem for me at all. I will add though that I only used 2-3 salmon fillets for the marinade and marinade them for several hours (I even did them overnight once but they did not taste as good this way). So I guess give it a try and make adjustments next time if you have a problem.
I have started to incorporate fish into our dinners... i don't like fish. But I had a piece and went back for more. We had it with ranch potatoes and asparagus. So tasty, I definitely will have my husband make it again!!
Per other reviewers I made the full amount of marinade for two pieces salmon (about 6 oz each) and put the marinade and salmon in a glass 8x8 dish and baked at 400 for 15 minutes, then broiled for a couple minutes. Perfectly cooked and the marinade didn't disappear or burn up! Served with steamed broccoli and basmati rice cooked in chicken broth, I'll definitely add this to the rotation!
Being originally from the north west but now live in Alabama I love me some Salmon so I saw this we had some salmon and I made it I did however substitute the bourbon with some single barrel gentleman jack it turned out exquisite, so good this will remain in the family cook book thank you for posting it!Ryan
Used what I had in the house for the marinade, so I used lemon juice instead of lime. Marinated the correct time in the fridge in a ziplock bag. We love our salmon on the grill, so we grilled it, served it with fresh green beans and butternut squash risotto and it was amazing! This is a keeper!
I made this dish for the first time tonight and all the raves were completely justified. It was DELICIOUS!!! Even though I was only making two filets I took the advise of several comments and doubled the marinade/sauce. It does reduce significantly! I did have some leftover so I poured it in a pitcher as additional sauce for the table. My husband and I poured it on the basmati rice I'd made and it was fantastic. This recipe is definitely fit for guests. Can't wait to make it again!
When I read this recipe, I thought, "All that sugar in the marinade will burn." But I figured I'd try it anyway. And, just like for several other reviewers, yep, it burned. Since so many other reviewers loved this recipe so much I will try it again but only pour in the marinade at the near the end of cooking the fish.
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