Bourbon-glazed salmon is a 20-minute dinner you’ll turn to time and time again.
Salmon gets even better when you add a slightly naughty twistin this case, a glug of bourbon.
Learn how to make bourbon-glazed salmon.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients for Bourbon-Glazed Salmon
High-power ingredients like soy sauce and honey make seared salmon extra special.
Start salmon skin side down to get it crispy; then turn it to finish cooking.
How To Cook Bourbon-Glazed Salmon
Grab a skillet!
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Keep scrolling for the full recipe and a few serving suggestions.
Fish tastes best when served soon after cooking.
Plus, the glaze will thicken too much during the time in the fridge.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Reheat in a 350F over until warmed through.
Here are a few of our favorite easy side dishes:
Ingredients
2Tbsp.olive oil
4(6-oz.
Season salmon fillets evenly with pepper and kosher salt, and place in skillet.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Remove skillet from heat; transfer salmon to a plate.
Let skillet cool slightly, about 2 minutes.
Cut orange in half; slice 1 portion into half-moons.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Reserve remaining orange half for another use.
Bring to a simmer over medium.
Cook, stirring often, until slightly thickened, about 2 minutes.
Remove from heat; add butter to sauce in skillet.
Gently swirl until butter is melted and combines with the sauce.
Serve salmon with sauce, and top with chives and reserved orange zest.
Garnish with flaky sea salt.
