- 1 pound fresh salmon
- 1 tablespoon sea salt (coarse)
- 1/2 tablespoon black pepper
- 3/4 cup bourbon
- 2/3 cup brown sugar
- 1 garlic clove (minced)
- 1 teaspoon apple cider vinegar
- 1 tablespoon worcestershire sauce
- 1 tablespoon honey
- 1/2 teaspoon ground mustard
mike h. 25 Nov 2018
This Glaze is very good.
Marissa Lynn 17 Aug 2018
Our family absolutely loved this dish. I added a little bit of seasoning to make a dry rub... I added a bit of old bay ground ginger a bit more brown sugar and then roasted garlic and herb grill mates and then what ever is left over add it into the glaze and it was absolutely fantastic
Wedding 29 Apr 2018
Yum! This has become our favorite way of preparing Salmon.
Casey Wertepny 27 Apr 2018
Super easy. I don't usually like fish, but this was good and my wife loved it. i substituted rum for bourbon, worked out great.
gibbons 10 Mar 2018
right balance of sweet and savory.
Bo 8 Nov 2017
It was good I will do it again.. sauce did not thicken like I thought ..
Wazzzzzzaaappp 7 Nov 2017
Was awesome but the sauce dint thicken as much as I was hoping.... will try again👍
J'Taz C. 7 Oct 2017
My family and I love it. It has become my signature dish!
Alexandra Paige 6 Jul 2017
Tastes amazing!! I would add more honey if you want a sweeter glaze
Terry B. 3 Jul 2016
My wife and daughter thought this was the best piece of salmon they had ever had. And we eat a lot of salmon living in the pacific northwest.
Morgan M. 27 Oct 2015
This is such a solid foundation recipe! Everything could be played with to personalize it. I made it pretty much to order and it was delicious. The only thing I would say is that it is difficult to get the perfect caramelization without over doing the salmon. But, it can be done and it is delicious.
Barry L. 21 Sep 2015
Left out the Bourbon. This is the second time I made it.I Like it. I added the honey to it after it was cooked. to my salmon after
Andrew D. 22 Aug 2015
Great recipe overall, think the amount of liquid could be reduced by 25%, although it's possible I didn't reduce the liquid down enough. I wasn't getting the caramelized crust that I wanted on the salmon by cooking it in the pan, so I tried to broil it in the oven to caramelize it; would not recommend that approach since I nearly caught the kitchen on fire. Even with nearly setting the kitchen on fire, the end product was delicious!
Andrew W. 4 Aug 2015
Had this last night. with our charcoal-grilled salmon. It was off the chain fantastic! The only modifications I made was that I used the microwave to reduce it down, rather than the stovetop.. And, not having the ground dry mustard in my spice cabinet, I used about a tablespoon of yellow mustard from the fridge. Unintended. not purposeful. My wife and I really enjoyed this!