A moist bourbon-glazed salmon fillet marinated in a complex glaze of bourbon, soy, honey and ginger and broiled to perfection.
When I am looking for a fast, easy dinner to put together, my mind usually goes to salmon and this bourbon-glazed salmon fits the bill perfectly. Even if I pull a couple fillets right from the freezer I can still have dinner on the table in short order.
The salmon marinates in a complex blend of flavors for only 30 minutes, then it is broiled for six to eight minutes. As the salmon cooks the glaze begins to caramelize deliciously. We like our salmon slightly underdone but the broil time will depend on the thickness of the fillet and your own personal preference of doneness.
While the salmon is broiling the marinade is reduced to a slightly thicker sauce and is spooned onto the fillet at serving and garnished with freshly chopped parsley. I served this with wilted greens with bacon crumbles and steamed rice.
Looking for more fish recipes? Check out: Grilled Swordfish Steak with Lemon-Dill Aioli Sauce…..and, Grilled Mahi-Mahi with Mango Sauce
Bourbon-Glazed Salmon Fillet
A moist bourbon-glazed salmon fillet marinated in a complex glaze of bourbon, soy, honey and ginger marinade and broiled to perfection.
- 1/4 cup packed brown sugar
- 1/4 cup water
- 3 tablespoons bourbon
- 4 tablespoons soy sauce
- 1 tablespoon honey
- 1/4 cup lime juice (one lime)
- 1 tablespoon fresh ginger, peeled and grated
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1 12-oz salmon fillets, about 1-inch thick
- 2 tablespoons chopped fresh parsley for garnish
- Combine the sugar, bourbon, soy sauce, honey, lime juice, ginger, salt, pepper and garlic in a shallow dish large enough to hold the salmon. Add the salmon fillet, turning in the marinade to coat completely, cover the dish with plastic wrap and place in the refrigerator for 30 minutes.
- Preheat the broiler and coat a baking sheet or broiler pan with non-stick spray
- Remove the salmon from the marinade and place skin side down on the baking sheet. Pour the marinade into a small saucepan. Transfer the baking sheet with the salmon to the oven and broil 6-8 minutes, or until fish flakes easily when tested with a fork. Do not over cook.
- While the salmon is in the oven, bring the marinade to a boil over medium-high heat and cook for 3 minutes to make a slightly syrupy sauce.
- To serve, transfer the salmon fillet to a serving platter and spoon some of the reduced marinade sauce over the top and garnish with the chopped fresh parsley.