Bourbon Salmon Recipe

Make the Bourbon BBQ Sauce

In a small saucepan over medium heat, combine 1/4 cup bourbon, 1/2 cup ketchup, 2 tbs apple cider vinegar, 3 tbs packed brown sugar, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 3 cloves minced garlic, and 1 tbsp Dijon mustard. Stir to combine and bring to a gentle simmer. Let simmer 8–10 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning (add a pinch of salt or more vinegar for brightness). Remove from heat and set aside. (If you prefer no alcohol, simmer longer to burn off bourbon or substitute chicken stock and 1 tsp smoked rum extract.)

Prep and Season Salmon

Pat salmon fillets dry with paper towels. Season both sides with 1.5 tsp salt and 1 tsp freshly ground black pepper. Allow salmon to sit 10 minutes at room temperature while you prepare grits and Brussels.

Cook Salmon

Heat a large ovenproof skillet over medium-high. Add 2 tbs oil. When oil shimmers, place salmon fillets skin-side down. Sear without moving 3–4 minutes until skin is crisp and edges turn opaque. Flip fillets, add 2 tbs unsalted butter to the pan and baste for 30–45 seconds. Spoon 2–3 tbs of the bourbon BBQ sauce over each fillet. Transfer skillet to a preheated 400°F (200°C) oven and roast 5–7 minutes for medium (internal temp 125–130°F / 52–54°C). If you prefer well-done, roast 8–10 minutes. Remove salmon from oven, rest 2–3 minutes. Spoon additional warmed sauce on top, garnish with 2 tbs chopped parsley and serve with lemon wedges if desired.

Toast Grits

In a medium saucepan over medium heat, toast 1 cup stone-ground grits for 1–2 minutes, stirring, until they smell slightly nutty. This step improves flavor and prevents clumping.

Cook Grits

Slowly pour in 4 cups low-sodium chicken or vegetable stock while whisking to prevent lumps. Bring to a simmer, then reduce heat to low and cook, stirring frequently, for 20–30 minutes until tender and creamy. Add 1/2 cup whole milk toward the end of cooking if the grits are too thick. Season with 1 tsp salt and 1/2 tsp black pepper.

Finish with Cheese

Off the heat, stir in 2 tbs unsalted butter, 1 cup grated sharp cheddar, and 2 tbs cream cheese (if using). Stir until melted and smooth. Taste and adjust salt and pepper. Keep warm, stirring occasionally, while you finish the salmon and Brussels.

Prepare Brussels

Trim stem ends of 1 lb Brussels sprouts, remove any yellow outer leaves, and halve each sprout. Pat dry so they brown properly.

Sear and Crisp

Heat a large skillet over medium-high heat and add 2 tbs olive oil. When oil is hot, add Brussels cut-side down in a single layer. Season with 3/4 tsp salt and 1/2 tsp black pepper. Cook, undisturbed, 4–6 minutes until the cut sides are deeply golden brown and crisp. Stir and continue cooking another 3–4 minutes until tender when pierced.

Maple Dijon Finish

Reduce heat to medium, push Brussels to one side of the pan and add 1 tbsp finely minced shallot (if using) to warm for 30 seconds. Add a small bowl with 2 tbs maple syrup, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar; stir to combine. Pour the mixture into the pan and toss Brussels to coat. Cook 1–2 minutes more until the glaze thickens and clings to the sprouts. If you want heat, add 1/4 tsp crushed red pepper flakes. Taste and adjust seasoning. Remove from heat and keep warm.