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Cook1 hr 40 mins
A great blend of flavors. I would suggest not adding the marinade to the skillet until the salmon has been turned for the final 4 minutes of cooking. The sauce tends to burn if it gets too hot or is cooked too long.
- 3 tablespoons brown sugar
- 3 tablespoons Bourbon
- 2 tablespoons low sodium soy sauce
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon lime juice
- 3 garlic cloves, minced
- 1⁄4 teaspoon freshley ground black pepper
- 4 (6 ounce) skinless salmon fillets
- cooking spray
- 1⁄4 cup thinly sliced green onion
- 1 tablespoon sesame seeds, toasted (optional)
- Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag, seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
- Heat a large nonstick skillet over medium-high heat Coat pan with cooking spray. Add fish and marinade to pan (see my note at the top of the page under Description), cook fish for 4 minutes on each side until fish flakes easily when tested with a fork or until desired degree of doneness.
- Place 1 fillet on each of 4 plates; drizzle each serving with about 2 t. sauce. Sprinkle each serving with 1 T. green onions. And if using, sprinkle with the toasted sesame seeds.
- NOTE: I would consider doubling the sauce portion of the recipe. I did and was glad I did. Since there are just the two of us, I also put the remaining two uncooked pieces of salmon in the freezer and added half the marinade to the bag. I'll include an update when I cook the salmon. I'm not sure if freezing it in the marinade might not be too much for a delicate piece if fish. UPDATE: Worked great!