I’m out in Seattle this week, attending a conference and Seattle native, Melinda Strauss of Kitchen Tested has kindly stepped up to the plate to share a recipe with us today. One thing that Melinda doesn’t mention in her post is that she catches wild salmon herself — so there’s nothing fresher. I love the idea of combining soy sauce and bourbon for both sweetness and color, and this recipe has to be the most luxurious salmon I have ever seen. Over to Melinda!
Thanks to This American Bite for giving me the opportunity to guest post on your blog! I’m not a big drinker but I’m celebrating this post with Kentucky Straight Bourbon Whiskey. Instead of drinking my bourbon, I’ve decided to use it as a marinade for fresh wild salmon and caramelize it in brown sugar. Does it get any better than that?!?
This is a very simple and easy recipe with just a few steps and tons of flavor! I marinated the wild salmon overnight in a creamy mixture of bourbon, brown sugar, soy sauce, fresh ground ginger and garlic, lime juice, apple cider vinegar, ground mustard and pepper. The next day, I caramelized more brown sugar in a pan with butter and cooked the salmon skin side down until brown and crispy. I flipped the salmon, added more bourbon and cooked until the sauce was thick and the salmon cooked through.
Say hello to this sweet and boozy salmon! I served this dish with a side of candied baby yams, recipe courtesy of Busy in Brooklyn. I sliced the yams in half, covered in some brown sugar, pure maple syrup and sea salt and roasted at 400 degrees F for 35-40 minutes, until fork tender. You can smell the brown sugar caramelizing from a mile away! It’s just THAT good. Enjoy!
Bourbon Marinated Salmon with Brown Sugar Glaze
- 1 lb. salmon filets
- ¼ cup bourbon
- 3 Tbsp brown sugar
- 2 Tbsp soy sauce
- 1 Tbsp fresh ginger, minced
- 1 Tbsp fresh lime juice
- 3 cloves garlic, minced
- 1 tsp apple cider vinegar
- 1 tsp ground mustard
- ¼ tsp black pepper
- 2 Tbsp butter
- ¼ cup brown sugar
- ⅓ cup bourbon
- Place salmon filets in a plastic freezer bag.
- Stir together all marinade ingredients and pour over the salmon in the freezer bag.
- Marinate overnight, or at least 30 minutes.
- Melt butter in saucepan over medium-high heat.
- Stir in brown sugar and cook for 1 minute, stirring constantly, until brown sugar dissolves.
- Add salmon, skin side down, to the hot pan and cook for 5 minutes, stirring the brown sugar mixture occasionally so it doesn’t burn.
- Flip the salmon over, add the bourbon and stir it into the brown sugar mixture. Cook the salmon for another 3-5 minutes. Stir the bourbon and brown sugar constantly so it doesn’t burn.
- Serve the salmon with the caramelized bourbon brown sugar glaze.