Pan-seared Alaskan Salmon Recipe
Bourbon glaze, asparagus, cheddar grits.
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Ingredients
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Salmon
Bourbon Glaze
Asparagus
Cheddar Grits
Method
Salmon
- 1
Prepare the Salmon
Pat the Alaskan salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Sear the Salmon
In a large skillet, heat olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until cooked through. Remove from skillet and set aside.
Bourbon Glaze
- 3
Make the Glaze
In a small saucepan, combine brown sugar, bourbon, soy sauce, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
- 4
Thicken the Glaze
Reduce the heat and let the mixture simmer until thickened, about 10-15 minutes. Stir occasionally to prevent burning.
- 5
Glaze the Salmon
Once the glaze has thickened, pour it over the seared salmon fillets and let it rest for a few minutes to absorb the flavors.
Asparagus
- 6
Prepare the Asparagus
Trim the woody ends off the asparagus and rinse under cold water.
- 7
Cheddar Grits
- 8
- 9