Ingredients:

  • 4 center-cut salmon fillets (6 oz each), skin-on
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup quality bourbon
  • 0.25 cup dark brown sugar, packed
  • 2 tbsp honey
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp fresh lime juice
  • 2 cloves garlic, grated into a paste
  • 1 tsp fresh ginger, finely grated

Instructions:

  1. Combine the 120ml bourbon, 50g dark brown sugar, 30ml honey, 30ml soy sauce, 15ml lime juice, and your grated garlic and ginger in a small saucepan. Note: Start this on medium heat so the sugar dissolves slowly without burning.
  2. Simmer the mixture for 6–8 minutes. Smell Checkpoint: You'll notice the sharp sting of alcohol fades, replaced by a deep, caramelly aroma as the liquid thickens into a syrup.
  3. Preheat your oven to 200°C. While that warms up, take your salmon fillets and pat them bone dry with paper towels. Note: Moisture is the enemy of a good sear; if the fish is wet, it will steam.
  4. Season the flesh side with the kosher salt and cracked black pepper. Keep it simple; the glaze is the star here.
  5. Heat 15ml of neutral oil in your oven safe skillet over medium high heat. Wait until you see a faint shimmer on the surface.
  6. Place the salmon flesh side down into the pan. Sound Checkpoint: You should hear an immediate, confident sizzle. If it’s quiet, your pan isn't hot enough. Sear undisturbed for 3 minutes.
  7. Carefully flip the fillets so the skin side is down. Use a pastry brush to paint a thick layer of that bourbon reduction over the seared tops.
  8. Slide the whole skillet into the oven for 5–7 minutes. Visual Cue: The salmon is done when it just starts to flake at the touch of a fork and the glaze is bubbling and tacky.
  9. Remove the pan from the oven and apply one last coat of glaze. Let the fish rest for 2 minutes in the pan. Note: This rest allows the juices to redistribute and the glaze to set into a beautiful, shiny finish. I’ve found that the smell of the bourbon reducing is one of the most therapeutic things in the kitchen. It’s that transition from a harsh liquid to a sophisticated sauce that really makes you feel like you're creating something special. Pan-Seared Norwegian Salmon with Lemon-Dill Butter Sauce — Discover how to make perfect norwegian salmon with my go-to lemon-dill butter...25Minute Crispy PanSeared Salmon with Garlic Lemon Butter Sauce — This is the Best Salmon Recipe Achieve shatteringly crisp skin and tender fis...The Best Honey Garlic Glazed Salmon Recipe Ready in 25 Mins — Stop making dry fish This Easy Honey Garlic Salmon recipe guarantees a thick ... $img_2$