Salmon with Brown Sugar and Bourbon Glaze

Looks like chicken, no?

Ah, salmon. My favorite fish. I could eat salmon everyday (if it wasn't so dang expensive). I could eat it whichever way prepared - poached, fried, marinated, grilled - even raw (sashimi, of course!). Chinook (or King Salmon) is my family's favorite because of its taste and fat content. Our least favorite is the Sockeye, but hey, any salmon is better than no salmon at all, right?

I was looking for a quick recipe - one that needs no 2-hour marinating - and found this recipe.  Fairly easy to make and I have all the ingredients at hand, so I tried it - and was very satisfied afterwards. It was very good, and the glaze that hardened on top offered a different kind of texture that I found very pleasing. It was like eating your dessert with your meal because the savory taste of the salmon blended well with the candied glaze. This recipe is a keeper!


What you need: 

3 (8 oz) salmon steaks
4 tablespoons butter
1/2 cup brown sugar
1/3 cup bourbon whiskey
1 tablespoon sesame seeds, toasted


What to do: 

Melt butter in a large skillet over medium heat. Add in brown sugar and stir. Place salmon fillets on top of brown sugar mixture, flesh side down (the skin should be facing you). Cook for about 5 minutes, then turn salmon and pour in the bourbon. Continue cooking for about 5  more minutes. 

Remove from heat, spoon glaze over the salmon and garnish with toasted sesame seeds.


Tips, Tricks and Tweaks:

1. If you don't want the sweetness to overpower the taste of your salmon, just use 1/4 cup of brown sugar.
2. Add a bit of soy sauce and a clove or two of garlic to give it a kick.
3. Don't overcook your salmon! Always not good!