Bourbon Glazed "Candied" Salmon
Author: Chantelle
Prep time:
Cook time:
Total time:
- 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.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/bourbon-glazed-candied-salmon/
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