Brown Sugar And Bourbon Salmon Recipes

BOURBON BROWN SUGAR SALMON RECIPE

Steps:

• Combine all ingredients except the Pecans and Salmon in a bowl.
• Place Half the marinade and the Salmon in a Ziploc bag - squeeze out the air and zip the bag tightly.
• Set aside the other half of the marinade to use as a glaze.
• Marinate the Salmon for 1-3 hours. Flip the bag every 1/2 hour or so to marinate evenly.
• Place the remaining half of the marinade in a small saucepan on the stove.
• Bring to a boil, then reduce the temperature to low and simmer until the mixture thickens and reduces a little.
• While the glaze is simmering, preheat the oven to 400 degrees.
• Place the chopped pecans on a flat baking pan which has been covered with aluminum foil or parchment paper.
• Toast the pecan for 3-5 minutes until they darken a little and they start to smell sooo good.
• Watch closely - the nuts can burn quickly!
• Cover a baking dish or pan with aluminum foil.
• Spray the foil-covered pan with cooking spray.
• Take the Salmon out of the marinade and discard the marinade.
• Place the Salmon (skin-side down) on the prepared pan.
• Sprinkle the salmon with the toasted pecans pressing the pecans firmly into the salmon.
• Brush or spoon 1/3 of the glaze onto the salmon.
• Place the salmon in the oven.
• Re-glaze the salmon with the glaze every 8-10 minutes (about 3 times).
• Bake at 400 degrees for a total of 20-25 minutes until the salmon flakes easily.

SALMON WITH BOURBON AND BROWN SUGAR GLAZE

Steps:

• Melt butter in a large skillet over medium heat.
• Stir in brown sugar.
• Place salmon fillets on top of mixture and cook for 5 minutes.
• Turn salmon, and pour bourbon around the fillets.
• Continue cooking for 5 minutes or until fish tests done with a fork.
• Serve salmon with the glaze spooned on top.

BROWN SUGAR & BOURBON GLAZED SALMON

Steps:

• Cut your salmon into portions before marinating, using a sharp knife.
• Pour all marinade ingredients into a large, double sealed ziplock bag and mix well. Then, add your salmon.
• Let marinate in the fridge for 4 hours.
• When ready to cook, turn the oven on broil and line a large baking dish or rimmed baking sheet with tin foil or parchment paper.
• Place salmon on baking sheet and place half way down in the oven. Broil 10-12 minutes, depending on the thickness of the salmon.

BAKED BOURBON AND BROWN SUGAR SALMON NUGGETS

Steps:

• Place peanuts in a large resealable bag and pound into fine crumbs with a rolling pin, meat mallet, or flat side of a can. Add pepper; mix well.
• Melt butter in a nonstick saucepan over medium heat. Add brown sugar, bourbon, soy sauce, garlic, and onion powder. Bring to a boil; cook until sauce thickens and has a syrupy consistency, 20 to 30 minutes. Remove from heat and let cool until it is still hot to the touch but not scalding, about 5 minutes.
• Cut thinner parts of salmon fillets into strips and place in a small bowl. Coat with a little bit of the sauce. Cut thicker parts of salmon fillets into 1-inch cubes and place in the saucepan; stir to coat with sauce. Let sit until flavors combine, about 10 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Grease a large glass baking dish with cooking spray.
• Place strips of salmon on one side of the baking dish and cubes on the other, making sure all pieces are coated with sauce but not overlapping. Sprinkle peanut and black pepper mixture evenly on top.
• Bake in the preheated oven until strips flake easily with a fork, 5 to 6 minutes. Remove from the dish and continue baking until cubes flake easily with a fork, about 5 minutes more.

MAPLE BOURBON SALMON

Steps:

• Place salmon in a shallow dish. Combine brown sugar, maple syrup and bourbon; pour over salmon; let stand 15 minutes. In a large skillet, heat oil over medium heat. Add salmon; cook until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm. Add walnuts, green onions and bacon to skillet; heat through. Serve with salmon.