I don’t know what it is about this time of the year and a strong yearning to eat salmon. As soon as the weather turns and the trees bud out, I want salmon. Are they running now?
Whatever the reason, April and May we seem to serve a lot of salmon in our house. To me, salmon just says spring time has arrived. And this awesome recipe is bursting with flavors to give you a lovely spring kiss.
Bourbon-Glazed Lemon Salmon
1/4 cup Bourbon
1/2 cup Brown Sugar
1 tablespoon Soy Sauce
1 Garlic Clove, grated
4 Salmon Fillets (about 2 lbs)
Kosher Salt to taste
Fresh Black Pepper to taste
Meyers Lemon Olive Oil (see note)
1/2 cup Cilantro, roughly chopped
Note: While any olive oil will do, using flavored oils enhances the flavor of your dish. Think Basil Olive Oil when making a salad, it adds that something special. If they don’t offer flavored quality oils where you shop, these oils can be purchased on-line. I am not paid for my opinion, but my favorite supplier of oils and balsamic vinegars is Branch and Vine.
Heat oven to 450 degrees. Cut one lemon into thin slices, set aside.
In a small saucepan combine bourbon, soy sauce, and brown sugar. Peel and grate the garlic directly into the pan. Add the zest and juice of remaining lemon. Bring mixture to a boil, then lower heat to simmer until thickened; about 8 minutes. Turn off heat and cover with lid to keep warm.
Meanwhile, heat oil in a large cast iron skillet over medium-high heat, just enough to lightly coat the bottom of the pan. Pat salmon dry with paper towels and season with salt and black pepper.
Place 2 to 3 lemon slices fanned over top. Sear salmon for 2 minutes, then transfer pan to over and bake for 10 minutes.
Reheat glaze on low if necessary; drizzle over salmon and top with cilantro. Serve immediately.