Bourbon Glazed Salmon

May 11, 2010

Feature recipe:  I got your attention with the whiskey, right?  Sorry to disappoint, dear readers.  The alcohol evaporates under the broiler, but the undertones meld beautifully with the rest of the flavors in the marinade.  And it’s safe for your kids (Hayden will eat his portion AND mine, if I let him!)  Many people say they don’t know how to cook salmon, and this is a great way to learn.  This dish was inspired by a quick family recipe given to me by one of my oldest friends, and it’s worthy of impressing dinner guests.

1 lb salmon fillets
1/4 cup Tamari or soy sauce
6 tbs bourbon
1 lime, juice only
2 tbs brown sugar
1 clove garlic, crushed or minced
1/4 tsp ground ginger
1/4 tsp black pepper

Whisk together Tamari through pepper.  Pour over salmon and marinate 15 to 20 minutes.  Place salmon, skin side down, on baking sheet and cook under broiler for 10 minutes or until just flaking.  Keep an eye on it… mine caught on fire, once.

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5 Responses to Bourbon Glazed Salmon

  1. April on May 11, 2010 at 6:26 pm

    Ack! You totally got me with the whiskey. But that’s okay. I forgive you. But only because this recipe looks so yummy!


  2. pattypunker on May 11, 2010 at 6:55 pm

    you had me at bourbon. can we amp mine up a bit? may 6 cups instead 6 tbs?


  3. pattypunker on May 11, 2010 at 6:56 pm

    i meant maybe 6 cups, not may 6 cups. it seems i’ve already started.


  4. casey on May 11, 2010 at 10:20 pm

    reminds me of something I used to make! AND, reminds me that I need to make it again. loving your blog!!


  5. Elly Lou on May 12, 2010 at 7:18 pm

    I think you missed a few crucial steps. Ok, really one step that should be done multiple times. It involves a glass and a few ice cubes. Also, maybe some Advil for afterward.


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