Rating: 4.5 stars
54 Ratings
  • 5 star values: 42
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

"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

Esther Maples, Harlem, Georgia
Recipe by Cooking Light October 2007

Gallery

Credit: Caitlin Bensel; Food Styling: Chelsea Zimmer; Prop Styling: Kay Clarke

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

353 calories; calories from fat 36%; fat 14.1g; saturated fat 3.2g; mono fat 6g; poly fat 3.6g; protein 37.4g; carbohydrates 13g; fiber 0.3g; cholesterol 87mg; iron 4.3mg; sodium 281mg; calcium 41mg.
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