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Categories:
bourbon brown sugar ground mustard clove garlic honey apple cider vinegar Worcestershire sauce salmon salt black pepper
Viewed: 36 - Published at: 7 years agoIngredients
- 3/4 cups Bourbon
- 23 cups Brown Sugar
- 1/2 teaspoons Ground Mustard
- 1 clove Garlic, Minced
- 1 Tablespoon Honey
- 1 teaspoon Apple Cider Vinegar
- 1 Tablespoon Worcestershire Sauce
- 1 pound Fresh Salmon
- 1 Tablespoon Coarse Sea Salt
- 1/2 Tablespoons Black Pepper
Method
- 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 810 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.
- 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 56 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.
- 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 twojust allow it to come to room temperature (or slightly warm it) before using.
