Time 20m Yield 4 serving(s) Number Of Ingredients 4 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.
Time 20m Yield 4 Number Of Ingredients 4 Steps:
Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.
Time 30m Number Of Ingredients 8 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.
Number Of Ingredients 5 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.
Time 1h45m Yield 8 servings Number Of Ingredients 10 Steps:
On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool. Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.
Time 35m Yield 8 servings. Number Of Ingredients 9 Steps:
In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes., Place salmon in a large foil-lined baking pan; spoon brown sugar mixture over top. Bake at 350° for 20-25 minutes or until fish flakes easily with a fork.
Time 15m Yield 4 Number Of Ingredients 4 Steps:
Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray. Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets. Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Soak a 10 inch long, 6" to 8" wide, construction grade cedar plank 3/4" thick, in water for at least 24 hours before making the recipe. Make sure you keep the wood submerged by weighing it down with cans. Start your barbecue and heat it to high. place salmon in shallow, non-metallic dish. combine all but the lemon juice and pour on salmon, turning to coat and let sit at least 20 minutes. Put the plank on the BBQ and sprinkle with a little coarse salt. Close the cover for a couple of minutes or just until the top of the plank is nearly dry. Note: Keep a spray bottle of water close at hand in case the wood starts to burn. Place the filets on top of the plank. If your BBQ has two burners, turn off the one beneath the wood. If not, turn the heat to the lowest setting. Close the cover and cook for about 10- 12 minutes or until nearly cooked all the way through. Don’t overcook. Once salmon is planked and cooking, pour leftover marinade into small saucepan, squeeze in lemon and simmer until reduced to glaze consistency,. basically as long as the salmon cooks ( 10-15 mins). you now have a fab sauce to drizzle on the salmon before serving! bon apetit!
More about “salmon with brown sugar and bourbon glaze recipes”
Time 20m Yield 4 servings. Number Of Ingredients 6 Steps:
In a small saucepan, combine all ingredients but salmon. Bring to a boil. Cook and stir until sugar is dissolved, about 1 minute; set aside., Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat for 5 minutes. Brush with bourbon mixture. Grill until fish just begins to flake easily with a fork, 8-10 minutes longer.
