I am always looking for new and exciting ways to eat fish.
It has turned out that I’ve made at least one new seafood dish every week for the last month. We love seafood so much and now that the spring is coming, I find myself craving it more and more. If only we lived in an area where fresh seafood was accessible. Pittsburgh… that is not you.
I really don’t discriminate when it comes to seafood. Okay, well I have a hard time actually eating the tentacles when it comes to calamari, but a good bit of breading always helps. When it comes to salmon, I love it two ways: grilled and broiled. When broiled, it develops a crispy, crunchy crust that I absolutely adore. You just can’t beat it!
It’s my go-to way for preparing salmon. Especially because I am afraid of the grill. Perhaps this summer I will set a goal to get more comfortable with the grill? Girl meets grill. Then grill will meet bacon.
When my mom made that romano crusted fish last week, she also baked some store-bought bourbon glazed salmon that left us all less than impressed. But I loved the sound of bourbon glazed salmon and was dead set on creating my own glaze this past weekend.
I was thrilled with the results. Even Mr. How Sweet, who moaned and groaned and refused to try the glaze on it’s own, stating that he “doesn’t eat bourbon” absolutely loved the salmon. And I think that the glaze will be delicious on chicken and shrimp and maybe even… dare I say it? Vegetables.
- 1 pound fresh salmon
- 1 tablespoon coarse sea salt
- 1/2 tablespoon black pepper
- 3/4 cup bourbon
- 2/3 cup brown sugar
- 1 garlic clove, minced
- 1 teaspoon apple cider vinegar
- 1 tablespoon worcestershire sauce
- 1 tablespoon honey
- 1/2 teaspoon ground mustard
- Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 8-10 minutes, or until mixture reduces by about half. Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time.
- Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides. Lay it on a non-stick baking sheet. Broil for about 5-6 minutes on each side, until the top develops a crispy crust. If your salmon is very thick, you may need to go a little longer.
You can find complete recipes of this Crispy Bourbon Glazed Salmon in howsweeteats.com