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Bourbon and Brown Sugar–Glazed Salmon

Photo Credit
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 servings.
Category
Fish and Seafood
Course
Main Dish
Preparation Method
Bake
Sources
The Old Farmer's Almanac EATS

This flavorful salmon recipe is a winner. The marinade adds a lovely flavor without taking away from the salmon. Even those who aren’t too fond of fish will enjoy this healthy salmon dish.

Marinade:

Ingredients
1/4 cup bourbon
3 tablespoons brown sugar
2 tablespoons olive oil
1-1/2 tablespoons soy sauce
1 tablespoon chopped fresh ginger or crystallized ginger
1 tablespoon Dijon-style mustard
2 cloves garlic, minced
juice of 1/2 lime

Instructions

In a bowl, combine all marinade ingredients and whisk to blend.

Salmon:

Ingredients
1-1/2 pounds salmon fillets
freshly ground black pepper, to taste

Instructions

Put the salmon into a large, resealable plastic bag and add half of marinade. Reserve remaining marinade for basting. Seal bag and turn it several times to coat. Refrigerate for 1 hour, turning bag occasionally.

Preheat oven to 375°F.

Line a large, shallow casserole with aluminum foil. Butter the foil and place salmon in casserole, skin side down. Pour marinade from bag over salmon and season with pepper.

Bake for 8 minutes, remove from oven, and baste with marinade. Bake for 8 minutes more, then baste again. Bake, in total, for 20 to 25 minutes, or until salmon flakes easily. Spoon any remaining pan juices over fish when served.

Variation: Glazed Salmon With Bourbon-Mustard Dressing

Instructions

Add 2 teaspoons of Dijon-style mustard to the reserved marinade and whisk to blend. Baste each baked fillet with 1 to 2 teaspoons of marinade.

In a large bowl, make a salad of 1-1/2 cups of thinly sliced green cabbage; 1 cup of grated carrot; 1 cucumber, peeled, seeded, and diced; and 4 to 5 ounces of baby salad greens mix.

Drizzle remaining marinade on the salad and toss to coat. Serve salad and salmon together, garnished with toasted pumpkin or sunflower seeds and/or thinly sliced crystallized ginger.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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