Sweet Bourbon Salmon Recipe. Can I just say A-MAZ-ING! It’s so delicious, you will absolutely love it. Add this recipe to your recipe repertoire.
Sweet Bourbon Salmon. Smashing. Scrumptious. Salmon.
Since Valentine’s Day is Friday, we thought you would appreciate this Sweet Bourbon Salmon recipe reprise, along with a full menu suggestion. Make the weekend special with an amazing homemade meal.
Don here. The weekend of my last college reunion at the Virginia Military Institute at breakfast on Sunday morning, we were talking—what else?—food. Judy Mawyer said she didn’t like fishy tasting fish, but she had a wonderful recipe for salmon. Some brown sugar, butter, and bourbon in a skillet with salmon for 10 to 12 minutes and she has a beautiful, tasty supper.
So we stopped on the way home and bought some wild-caught Alaskan salmon and I fixed this new recipe while Lois made some Gluten Free Bread nd Roasted Pumpkin to accompany it. Lois and I both loved this meal.
I’m coming up on my 50th reunion in April. I wonder what delicious ideas we will learn this time?
To complete your Valentine’s menu, how about adding some Roasted Root Vegetables, Lemon Rice and a beautiful Green Salad with Balsamic Vinaigrette? Top it off with a terrific cup of coffee and a couple of Danish Sugar Cookies. My mouth is watering as I type this.
What You Need
Get yourself a nice set of white plates and some quality cookware, and you will be able to impress your friends with this Sweet Bourbon Salmon recipe. Be elegant. Buy the best.
Sweet Bourbon Salmon Recipe
Sweet Bourbon Salmon
This Sweet Bourbon Salmon is so delectable, you won't want to have salmon any other way. Add it to your #Recipe-Repertoire.
- 2 salmon fillets (I like wild caught Alaskan salmon which I get frozen)
- 2 tablespoons butter
- 2 tablespoons brown sugar (light or dark)
- 1/3 cup bourbon
- Over low heat melt the butter in a skillet.
As the butter melts, add the sugar and mix.
- Increase the heat to medium high.
- When the butter-sugar mixture bubbles, add the salmon fillets skin side up and reduce the heat to medium.
- After 5 or 6 minutes, turn the salmon over and add the bourbon.
- Cook for another 5 or 6 minutes, occasionally basting the salmon.
Spoon a small amount of the sauce onto a plate. Place the salmon fillet skin side down on the sauce. The sauce gets sticky as it cools and holds the skin to the plate, making it easy to separate the delicious salmon from the skin with just a fork.
NOTE: Worried about the alcohol? It evaporates as it cooks, leaving the sweet bourbon flavor clinging to the salmon and removing all the alcohol.
If you are cooking more fillets than will fit in the skillet at the same time, cook the second batch in the remaining sauce but don't add additional bourbon.
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Recipe Nutrition Information
This recipe is GF, NF, SF, EF, CF*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
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