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Randy Mayor; Leigh Ann Ross Photo by: Randy Mayor; Leigh Ann Ross

Bourbon-Glazed Salmon

"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

Cooking Light OCTOBER 2007

  • Yield: 4 servings

Ingredients

  • 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
  • Cooking spray
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon sesame seeds, toasted

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 353
  • Calories from fat: 36%
  • Fat: 14.1g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3.6g
  • Protein: 37.4g
  • Carbohydrate: 13g
  • Fiber: 0.3g
  • Cholesterol: 87mg
  • Iron: 4.3mg
  • Sodium: 281mg
  • Calcium: 41mg
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Bourbon-Glazed Salmon recipe

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