Salmon with Brown Sugar Bourbon Glaze

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.

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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.

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