Honey bourbon glazed salmon by Executive Chef Christopher Lee is a total masterpiece. Each bite of Honey Bourbon Glazed Salmon will send your taste buds down a delectable culinary journey.
Line two sheet pans with foil for easy cleanup. Spray both pans with cooking spray or rub lightly with oil.
Combine ⅓ cup honey, ⅓ cup bourbon whiskey, 2 tbsp brown sugar, 2 ½ tbsp soy sauce, 1 tsp whole grain mustard, 1 tbsp finely minced ginger, 1 finely minced medium garlic clove, and ½ tsp crush red pepper in a small pan.
Bring the mixture to a boil over medium-high heat, stirring continuously.
Reduce the heat to medium, and maintain a steady boil for about five minutes, stirring frequently. You’ll need to take the pan off of the burner, and let the bubbling settle down to check it. The mixture should be syrupy and reduced to about one half. It will get a bit thicker as it cools. You may need to boil it for another minute or two to achieve the syrupy consistency.
Add 1 tbsp of fresh lime juice to the mixture and stir well. Pour half of this mixture into a small bowl, leave the rest in the pan.
Preheat the oven to high broil. Position an oven rack about seven inches from the broiling element.
Season four, six-ounce salmon fillets lightly with kosher salt and freshly ground black pepper on both sides. Brush with sauce on the top and sides.
Place the filets on a prepared sheet pan, and place the pan under the broiler. Broil for five minutes.
Remove the pan from the oven and transfer the fillets to another pan, flipping each fillet to the opposite side. This will prevent smoking when you return the pan to the oven. Brush the second side with the remaining sauce.
Return it to the broiler for four minutes. If the top is not nicely browned and slightly charred in places, move the rack up one level and cook for another 15 seconds to a minute. Watch carefully at this point so that the salmon doesn’t burn.
Serve with fresh lime wedges.
If you enjoyed this Honey Bourbon Glazed Salmon recipe you’ll also love these other recipes from Chef Chris and Friends of Fish The Nush. Also check out some recipes from one of our favorite Alaskan cookbook authors LaDonna Rose.