Crispy Bourbon Glazed Salmon

When I found Jessica's post on How Sweet It Is for her crispy bourbon glazed salmon, I knew I had to drop everything -- rearrange my (somewhat) meticulous weekly meal plan -- because I needed to make that salmon that night.  I can't say that happens too often, even when I stumble across a delicious-looking recipe, but this was worth it.  It definitely lived up to our expectations; my husband couldn't stop talking about it - the sweet and tang together, a little bit of heat to add complexity - altogether a wonderful combination of flavors. 

My only regret is that I halved the bourbon glaze recipe because it seemed like too much for just two of us and I hate wasting food.  That was a mistake - the glaze is the star of this dish so I highly recommend making the whole thing! 

Sadly, we ate all of the salmon without taking a single picture until the very last bite.  But that means that you'll just have to make it yourself to see what it looks like! It would be so easy to serve with a few simple sides (like roasted cauliflower and rice pilaf).

Crispy Bourbon Glazed Salmon

Taken from: How Sweet It Is

Serves 3-4 (makes about 1/2 cup of glaze)

• 1 pound fresh salmon
• 1 tablespoon coarse sea salt
• 1/2 tablespoon black pepper
• 3/4 cup bourbon (I used whiskey)
• 2/3 cup brown sugar
• 1-2 garlic cloves, minced
• 1 teaspoon apple cider vinegar
• 1 tablespoon worcestershire sauce
• 1 tablespoon honey
• 1/2 teaspoon ground mustard

1. Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire 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.
2. 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.
3. Remove the salmon from the oven and brush it with the bourbon glaze. Add as much or as little as you would like. Feel free to use it as a dipping sauce too. The glaze can be stored in the fridge for a week or two – just allow it to come to room temperature (or slightly warm it) before using.