Bourbon Glazed Salmon

Bourbon Glazed Salmon

Recommend pairing with an Oregon Pinot Noir


  • ¼ cup brown sugar
  • 1/3 cup good quality bourbon
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons grated peeled fresh ginger
  • 3 tablespoons fresh lime juice
  • 4 garlic cloves, minced
  • ½ teaspoon freshly ground black pepper
  • 4 (6-ounce) skinless sockeye salmon fillets
  • 3 tablespoons avocado oil
  • ¼ cup thinly sliced green onions
  • 2 tablespoons black and white sesame seeds
  • Lime wedges


Combine first 7 ingredients in a large ziploc plastic bag. Add fish to bag; seal. Marinate in refrigerator at least 6 hours, turning occasionally.

Heat a large cast-iron or nonstick skillet over medium-high heat with avocado oil. Add fish to pan; cook fish 3-4 minutes on non-skin side, turn over and add marinade to pan and cook another 3-4 mins or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with pan sauce and top each filet with green onions and sesame seeds.  Serve with lime wedges.

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