{"id":54444,"date":"2024-09-23T15:46:08","date_gmt":"2024-09-23T15:46:08","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=54444"},"modified":"2025-01-04T19:30:32","modified_gmt":"2025-01-04T19:30:32","slug":"bourbon-glazed-salmon","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2024\/09\/23\/bourbon-glazed-salmon\/","title":{"rendered":"Bourbon Glazed Salmon"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 2<\/h4>\n<h6 style=\"text-align: center;\">Adapted from many<\/h6>\n<p>This delicious, easy-to-make Bourbon Glazed Salmon Recipe comes together in under 30 minutes and is jam packed with flavor.<\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS chopped scallions + more for garnish<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp peeled and finely grated ginger<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp finely grated garlic<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS Maker\u2019s Mark, Jim Beam or other good bourbon (or Jameson Irish Whiskey \ud83d\ude0a)<\/span><\/li>\n<li><span class=\"quantity\">\u2153<\/span><span class=\"ingredient-name\">cup soy sauce<\/span><\/li>\n<li><span class=\"quantity\">\u2153<\/span><span class=\"ingredient-name\">cup brown sugar<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS honey<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">6-oz fresh salmon fillets<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS sesame oil<\/span><\/li>\n<li><span class=\"id-ingredient-name\">sea salt and pepper to taste<\/span><\/li>\n<\/ul>\n<p>Add the <strong>scallions, ginger, garlic, bourbon, soy sauce, brown sugar,<\/strong> and <strong>honey<\/strong> to a medium-size pot and simmer over medium-low heat until thick while occasionally stirring, which takes about 10 to 15 minutes. Set it aside and keep warm.<\/p>\n<p>Season the <strong>salmon<\/strong> on both sides with <strong>salt<\/strong> and <strong>pepper.<\/strong><\/p>\n<p>Heat 1 TBS\u00a0<strong>olive oil<\/strong>\u00a0in a large nonstick or cast-iron skillet over medium heat until shimmering. Place the\u00a0<strong>salmon<\/strong>\u00a0skin-side up in the skillet, then press down on them with a flat spatula so that there\u2019s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on\u00a0<strong>fish<\/strong>\u00a0every so often, until the bottom is golden-brown, about 8 minutes.<br \/>\nFlip the\u00a0<strong>salmon<\/strong>\u00a0and cook for 2 minutes. Pour the\u00a0<strong>sauce<\/strong>\u00a0over the\u00a0<strong>salmon.<\/strong>\u00a0Cook, spooning some of the\u00a0<strong>sauce<\/strong>\u00a0over\u00a0<strong>salmon<\/strong>\u00a0as it cooks, until the sauce is thickened and reduced by about half, and the\u00a0<strong>salmon<\/strong>\u00a0is just cooked through, 3 to 6 minutes.<\/p>\n<p>Move the\u00a0<strong>salmon<\/strong>\u00a0to a plate and spoon the remaining\u00a0<strong>glaze<\/strong>\u00a0over the\u00a0<strong>salmon.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 2 Adapted from many This delicious, easy-to-make Bourbon Glazed Salmon Recipe comes together in under 30 minutes and is jam packed with flavor. 2TBS chopped scallions + more for garnish 1tsp peeled and finely grated ginger 2tsp finely grated garlic 2TBS Maker\u2019s Mark, Jim Beam or other good bourbon (or Jameson Irish Whiskey \ud83d\ude0a) \u2153cup soy sauce \u2153cup brown sugar 2TBS honey 26-oz fresh salmon fillets 3TBS sesame oil sea salt and pepper to taste Add the scallions, ginger,&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2024\/09\/23\/bourbon-glazed-salmon\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":54448,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-54444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/09\/BourbonGlazedSalmon2.jpg?fit=1000%2C700&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54444","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=54444"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54444\/revisions"}],"predecessor-version":[{"id":54861,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54444\/revisions\/54861"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/54448"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=54444"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=54444"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=54444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}