This top-rated salmon recipe gets its flavor from the tangy brown sugar-bourbon marinade and the sprinkle of sesame seeds.
1 cup packed brown sugar
6 tablespoons bourbon
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons grated peeled fresh ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, crushed
8 (6-ounce) salmon fillets (about 1 inch thick)
4 teaspoons sesame seeds
1/2 cup thinly sliced green onions
How to Make It
Combine the first 8 ingredients in a large zip-top plastic bag; add salmon fillets. Seal bag, and marinate in refrigerator 30 minutes, turning bag once. Remove fillets from bag; discard marinade.
Place fillets on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork. Sprinkle each fillet with 1/2 teaspoon sesame seeds and 1 tablespoon onions.
After reviewing the recipe, comments, and my pantry, I decided to go ahead and make this recipe despite not having some of the key ingredients. I did not have brown sugar nor did I have molasses to make brown sugar from white. Instead, I used 1/2 cup of raw sugar and added about 3 teaspoons of honey. I also added two minced shallots.I didn't have bourbon and substituted with 5T (not 6) Marker's Mark whiskey. I used about 1/2 of the suggested amount of salmon.
I made the same amount of sauce and used a little more than half of it to marinate the salmon. I reduced the other half to use as a topping.
I grilled the salmon rather than broil it.
It was DELICIOUS!!!
The flavor was good, but eleven minutes under the broiler would have been way too long. I checked at 6 minutes and moved it to a warm oven for the last five minutes, and it was still pretty dry. I saved the marinade, brought it to a boil, and spooned a little bit over the fish before sprinkling with sesame seeds.
I think next time I would use the other recipe which cooks the fish on the stove top, or possibly try grilling the fish.
I read some of the reviews before I made this. So I already knew I would reduce the sauce. I also grilled the salmon, since there would be sauce to put over it when it was done. It was fabulous. Polled those that ate it about the bourbon, no one knew it was in there.
Our oven is down so I didn't trust our broiler. The only difference we made was that we grilled the salmon instead of broiling it. Maybe that cut down on the bourbon taste that the others mentioned. We (including a 5 year old) thought it was terrific. So incredibly easy!! Perfect for a weeknight where you don't have a lot of time for prep and such. Paired it with cous cous from a box and edamame and dinner was ready within 20minutes.