This tasty brown sugar salmon recipe is simple-to-prepare and cooks in under 10 minutes for the perfect weeknight meal.
Servings: 6
Prep Time: 5 minutesminutes
Cook Time: 10 minutesminutes
Marinating Time: 12 hourshours
Total Time: 15 minutesminutes
Ingredients
1/3cupbourbon
2/3cuppacked light brown sugar
2/3cupsoy sauce
6 6-ouncefillets of fresh wild-caught skinned salmon
3tablespoonssesame oil
Instructions
Pour the bourbon, soy, and brown sugar into a medium-sized bowl and whisk very well until completely combined, then transfer it to a plastic slider bag with the salmon and toss around and marinate in the refrigerator overnight or up to 48 hours, and 2 hours minimum.
Once the salmon is done marinating, remove it from the bag and set it aside. Discard the marinade.
Add the 3 tablespoons of sesame oil to a large sauté pan over medium heat and heat until the oil just begins to smoke lightly. Add in the salmon.
Once the salmon is in the pan, turn the heat down to medium. Cook for 2 to 3 minutes per side for a medium to medium-well internal temperature. Be sure to watch closely, as the brown sugar and soy will want to burn rather quickly. It can go from caramelization to scorching very fast.
When it’s finished cooking, remove it from the pan, and set it aside.
Notes
Make-Ahead: This recipe is meant to be eaten right away. However, you can make it up to 30 minutes ahead of time. Keep it warm before serving.How to Reheat: Add the desired number of salmon to a pan and cook in the oven at 350° for 4-5 minutes or until warmed. You can also heat it in the microwave until warm. Heat the sauce separate from the salmon in a small-sized sauté pan over low heat until hot.How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.You can grill the salmon instead of cooking it in a pan over medium-high heat for 3-4 minutes per side.Feel free to use thawed frozen salmon.