Let's Talk Shop by Danae DeShazer

TGIF: Bourbon-Glazed Salmon (yes please!)

Posted October 26, 2012 at 9:00 am

by Danae DeShazer

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Lately, I've been experimenting with bourbon.

Not in the Friday and Saturday late-night-on-the-key kind of way. But, in the kitchen!

I recently concocted my first bourbon barbeque sauce for some crunchy turkey sliders. It was amazing what the bourbon did to transform the sauce -- added a sweet kentucky flavor, and a brazen zing in each bite.

With the onset of fall (or, Florida Fall at a cool 70 degrees), I thought this salmon dish would be a perfect compliment. It's a really simple recipe (and you'll even have some bourbon left over to enjoy in, err, other ways!). The only thing you'll have to plan ahead is prepping the marinade. The recipe suggests about 1 and a half hours to let the flavors sink into the fish. 

Bourbon-Glazed Salmon
356 calories per serving | serves 4 | easy-easy

3 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon fresh lime juice
3 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless salmon fillets
Cooking spray
1/4 cup thinly sliced green onions
1 tablespoon sesame seeds, toasted

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.

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.

This would be perfect with a light salad or some grilled veggies, like seasonal squash or asparagus!


Get your fresh salmon from local seafood market, Lotsa Lobster in South Sarasota. Call ahead at (941) 918-CLAW or check them out online here.

recipe & photo: Health.com 

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