Randy Mayor; Leigh Ann Ross
Yield
4 servings

"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

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews