Salmon with Brown Sugar Bourbon Glaze is a variation on previous glazed or marinated salmon recipes Ample Bites has made before. This recipe uses bourbon and a few Asian ingredients to give the dish a different edge. The other element of this recipe is the extended marination time. In most other recipes the glaze is added just before baking or grilling.
Salmon with Brown Sugar Bourbon Glaze
(Adapted from recipe courtesy of Anne Byrn Saves The Day, 2014)
Serves 6 to 8
1 salmon fillet (2 to 3 lbs.)
1/2 cup Jim Beam bourbon
1/4 cup packed light brown sugar
2 Tbsp low-sodium soy sauce
3 cloves garlic minced
1/2 cup chopped scallions, green parts only, plus more for garnish
1 Tbsp toasted sesame oil
Cooked brown rice
Place salmon, skin-side-down in a 9-by-13 Pyrex baking dish. In a medium bowl, combine bourbon, brown sugar, soy sauce, garlic, scallions and sesame oil. Stir until the brown sugar is dissolved and the ingredients are well combined. Pierce the salmon with a paring knife to create holes for the marinade to penetrate. Pour the marinade over the salmon, cover and refrigerate for an hour or up to 8 hours.
Remove the salmon from the refrigerator an hour before baking.
Place a rack in the center of the oven; preheat oven to 425F.
Bake salmon until it is cooked through and crisp around the edges but still a little soft in the center, about 15 minutes. Remove from the oven and let stand for 5 – 10 minutes before serving. Serve with rice, garnish with scallions, and drizzle with any sauce remaining in the baking dish.