Seared Salmon with Bourbon Glaze

4.86 from 7 votes

Dinner in a flash! A simple glaze of brown sugar, bourbon and soy is the secret to this mouthwatering dish! It's your new weeknight staple!

Course Main Course

Cuisine American

Keyword salmon

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 326.95kcal

In a small saucepan combine 1 tablespoon brown sugar, 1 tablespoon maple syrup, 2 teaspoons minced garlic, 1 teaspoon minced ginger, ¼ teaspoon crushed red pepper flakes, 3 scallions, 2 tablespoons bourbon, 1½ tablespoon soy sauce. Bring to a boil over high heat, reduce the heat to medium or medium-low and simmer, stirring occasionally, for about 5 minutes or until the sauce reduces and thickens. Set aside.
Slice 1-1½ pounds Atlantic salmon into approximately 4-ouonce servings. Season the fillets with a pinch salt and pinch pepper.
Place the pan on the stove and turn on the heat to medium-medium high. When the pan is hot, but not smoking, add 1 tablespoon sesame oil and rotate the pan to cover with the oil.
Add the salmon fillets, flesh side down, and sear for 2-3 minutes. Use a spatula to flip the salmon. Cook for 1-2 minutes longer, or until the fish reaches your desired temperature, and brush each piece with the glaze.
Garnish with cilantro, green onions, and a squeeze of lime juice . Serve.

To ensure the fish doesn't stick to the pan, heat the skillet over medium-high heat for a full minute before adding the oil. This creates a virtually nonstick surface for any stainless steel pan.

The fish will continue cooking even after removing it from the heat, a phenomenon known as carryover cooking.
You can swap lemon for the lime juice to garnish.