Bourbon Glazed Salmon

• Seafood

  • 1 lb Salmon, fresh

• Produce

  • 1 Garlic clove

• Condiments

  • 1 tbsp Honey
  • 1/2 tsp Mustard, ground
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tbsp Black pepper
  • 2/3 cup Brown sugar
  • 1 tbsp Sea salt, coarse

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Beer, Wine & Liquor

  • 3/4 cup Bourbon

Found on howsweeteats.com

Ingredients

• 1 pound fresh salmon
• 1 tablespoon coarse sea salt
• 1/2 tablespoon black pepper
• 3/4 cup bourbon
• 2/3 cup brown sugar
• 1 garlic clove, minced
• 1 teaspoon apple cider vinegar
• 1 tablespoon worcestershire sauce
• 1 tablespoon honey
• 1/2 teaspoon ground mustard

Directions

• Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 8-10 minutes, or until mixture reduces by about half. Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time. Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides. Lay it on a non-stick baking sheet.  Broil for about 5-6 minutes on each side, until the top develops a crispy crust. If your salmon is very thick, you may need to go a little longer. Remove the salmon from the oven and brush it with the bourbon glaze. Add as much or as little as you would like. Feel free to use it as a dipping sauce too. The glaze can be stored in the fridge for a week or two - just allow it to come to room temperature (or slightly warm it) before using.