Since I returned from my vacation in Washington, I’ve been craving salmon. While at a cookout with my in-laws, I consumed the tastiest salmon of my life. It was a simple recipe, too: lemon, a little seasoning, prepared on the grill. That’s it — no fuss, no frills. Of course it helped that the salmon was ultra fresh.
Now back in the south, I’ve been busy looking up different salmon recipes and this bourbon-glazed salmon dish immediately caught my eye. I made a few changes by adding a little extra brown sugar and some creole seasoning. It isn’t grilled but rather it’s cooked in the skillet after marinating in the refrigerator. Soy sauce, lime and ginger give the glaze an Asian touch and the bourbon adds a little punch.
4 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low-sodium soy sauce
1 tablespoon grated,
peeled fresh ginger
1 tablespoon lime juice
3 garlic cloves, minced
¼ teaspoon freshly ground
¼ teaspoon Creole seasoning
4 (6-ounce) skinless salmon fillets
¼ cup thinly sliced green onions
1 tablespoon sesame seeds, toasted
- Combine first eight ingredients in a large zip-lock plastic bag and mix well. Add fish fillets to bag; seal. Marinate in refrigerator for 1 1/2 hours, turning occasionally.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and gradually add marinade to pan to make the glaze; cook fish 4 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.
- Drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds. Serve.