Crispy Whiskey Glazed Salmon
I found this recipe off Tasty Kitchen yesterday and I have to say it was delicious. The original recipe called for bourbon but I didn't have any so I used whiskey instead. You could use either one. And this would be a great weekday night meal since it takes under 30 minutes from start to finish.
Recipe from How Sweet Eats
Serves 4
3/4 cup whiskey or bourbon
1/3 cup brown sugar
1/2 teaspoon ground mustard
1 clove garlic, minced
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 teaspoon apple cider vinegar
1 pound fresh salmon
sea salt & pepper, to taste
Mix whiskey, brown sugar, mustard, garlic, honey, Worcestershire and vinegar in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 8–10 minutes, or until mixture reduces by about half. Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time. (Tip: you will likely have leftovers so store in the fridge for a week or two - just allow to come to room temp. It would be great used with cooked carrots - I see Whiskey Glazed Carrots in my future).
Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides. Lay it on a non-stick baking sheet. Broil for about 5–6 minutes on each side, until the top develops a crispy crust. If your salmon is very thick, you may need to go a little longer.
Remove the salmon from the oven and brush it with the whiskey glaze. Add as much or as little as you would like.
Serve with a green salad, rice, potatoes, whatever you like. I served mine with garlic mashed red potatoes and spicy green beans and onions.
Enjoy!!
Recipe from How Sweet Eats
Serves 43/4 cup whiskey or bourbon
1/3 cup brown sugar
1/2 teaspoon ground mustard
1 clove garlic, minced
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 teaspoon apple cider vinegar
1 pound fresh salmon
sea salt & pepper, to taste
Mix whiskey, brown sugar, mustard, garlic, honey, Worcestershire and vinegar in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 8–10 minutes, or until mixture reduces by about half. Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time. (Tip: you will likely have leftovers so store in the fridge for a week or two - just allow to come to room temp. It would be great used with cooked carrots - I see Whiskey Glazed Carrots in my future).
Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides. Lay it on a non-stick baking sheet. Broil for about 5–6 minutes on each side, until the top develops a crispy crust. If your salmon is very thick, you may need to go a little longer.
Remove the salmon from the oven and brush it with the whiskey glaze. Add as much or as little as you would like.
Serve with a green salad, rice, potatoes, whatever you like. I served mine with garlic mashed red potatoes and spicy green beans and onions.
Enjoy!!
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