This salmon is ahhhh-mazing. It tastes way better than the candied salmon from the market loaded with weird preservatives and junk. Bourbon glaze is good with just about anything, I mean really, it’s syrupy liquor tainted goodness that you will want to douse everything in, yes, even salad. Maybe even brownies, if you leave out the savouries. The salmon is broiled to crispy perfection, and coated with a thick layer or glaze, some sesame seeds and greens onions, the whole marvellous dish comes together in under 30 minutes. That is, if you don’t nearly light your house on fire like I did, but at least we got to test the smoke alarm. J is a firefighter so while I frantically wave the door open and closed trying to do…something, he actually deals with the situation and I love him for it. My track record for starting fires is, ahem, not favourable. But J got over my negligence as soon as he took one bite into this melt in your mouth nom nom salmon.
It’s the time of year where the Kokanee salmon spawn, what a beautiful sight of red fish flowing in the river. A feast for the grizzlies and black bears of the region, not to mention the eagles and osprey. There are a few places around us to go and marvel at the fishies. This time of year is always challenging in that summer is over, you can feel the haze of endless sun dissipate. The shift occurs so rapidly you barely notice it until the tip of your nose is red and frozen and your little babies feet now need to be covered with a pair of woolies. And here we are, my favourite time of year, pumpkins, colours everywhere, calm acceptance that the sun still shines and the world is turning. You can expect more soups and roasted delights, comfort foods and pumpkin spice being churned out, especially once we get all settled in to our new nest.
Bourbon Glazed “Candied” Salmon goes great in a salad, I made a dressing with a Tbs. of the glaze, olive oil, apple cider vinegar and a touch of dijon mustard which was tantalizing. This recipe was inspired by the one at How Sweet Eats with a few little tweaks and a whole lot of extra smoke.
- 1 lb. sockeye salmon filets
- 1 Tbs coarse salt
- ½ tsp fresh cracked pepper
- ¾ C bourbon
- ⅔ C cane sugar or coconut sugar
- 1 clove garlic, minced
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp fish sauce or worcestire
- Combine the bourbon, sugar,garlic,mustard,apple cider vinegar,fish sauce or worceshire in a small saucepan.
- Simmer for 10 minutes until volume reduces by about half. Set aside to cool and thicken while your salmon cooks.
- You can grill or broil the salmon filets, whichever you prefer, set either your oven to high broil or your grill to high.
- Thoroughly dry the salmon filets and coat with generous coarse salt and fresh cracked pepper.
- For a thick filet each side will require about 5 minutes on the grill or under the broiler, for thinner filets reduce time accordingly.
- Coat salmon with the bourbon glaze and garnish with some sesame seeds and greens onions or just enjoy as is.
- This recipe makes about ½ C of glaze so you will likely have some leftover, it's great with grilled meats and veggies.