Honey Bourbon Salmon Recipe

Remove salmon from refrigerator 15–20 minutes before cooking to come closer to room temperature. Pat dry with paper towels. Season both sides with 1.5 tsp salt and 1 tsp freshly ground black pepper.

If using fresh corn, preheat a grill pan or outdoor grill to medium-high, brush corn with a little oil and grill until charred in spots, about 8–10 minutes, turning occasionally. Let cool slightly and cut kernels off the cob. If using canned/grilled corn, drain and reserve.

Warm the stock in a saucepan over low heat and keep at a gentle simmer.

Glaze

In a small skillet over medium heat, melt 3 tbs unsalted butter. Add 1 tsp minced garlic and sauté 20–30 seconds until fragrant. Stir in 3 tbs honey, 2 tbs bourbon, 1 tbs soy sauce, 1 tbs fresh lemon juice and 1/2 tsp smoked paprika. Bring to a gentle simmer and cook 1–2 minutes until slightly thickened. Taste and adjust—add a pinch of salt if needed. Keep warm on very low heat; reserve about 2 tbs for finishing the risotto if desired.

Sweat aromatics

In a heavy-bottomed saucepan over medium heat, add 1 tbs olive oil and 2 tbs butter. When butter foams, add 1/2 cup finely diced yellow onion and 1 tbs thinly sliced shallot. Sauté until translucent, about 4–5 minutes. Add 2 tsp minced garlic and cook 30 seconds more.

Toast rice

Add 1.5 cups Arborio rice to the aromatics and stir to coat the grains for 1–2 minutes until edges look translucent and rice smells toasty.

Deglaze

Pour in 1/2 cup dry white wine, stir and let it reduce until mostly absorbed by the rice, about 1–2 minutes.

Add stock gradually

Begin adding the warm stock, 1/2 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next 1/2 cup. Continue this process for about 18–20 minutes total, until rice is creamy and cooked al dente.

Add corn & spinach

When rice is about 5 minutes from done (rice nearly al dente), stir in the grilled corn kernels (1 cup) and 4 cups baby spinach in batches, allowing spinach to wilt into the risotto. Continue stirring and finish cooking until rice is tender but with a slight bite.

Finish risotto

Remove pan from heat. Stir in 1/2 cup freshly grated Parmesan, 1 tsp salt, 1/2 tsp black pepper and optionally 1 tbs extra butter for silkiness. Taste and adjust seasoning. If reserved, stir in 1–2 tbs of the honey bourbon glaze for a subtle sweet note (optional). Keep warm while you cook the salmon.

Sear

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a thin film of oil. Place salmon fillets skin-side down and cook without moving for 4–5 minutes, pressing gently with a spatula for even contact. The skin should crisp and the fish will cook most of the way through from the bottom.

Glaze & Finish

Flip salmon carefully and immediately brush the top with the honey bourbon glaze (reserve a small amount for serving). Cook 1.5–2 minutes more for medium doneness (internal temp ~125–130°F / 52–54°C), or longer to your preference. Spoon any pan juices and a little more glaze over the fillets as they finish cooking. Remove salmon to a plate and let rest 1–2 minutes.

If you prefer spinach separate from the risotto: in a skillet, heat 1 tsp olive oil, add 1 tbs sliced shallot and sauté 1 minute. Add 4 cups baby spinach and cook, tossing, until just wilted (1–2 minutes). Season with a pinch of salt and pepper and set aside. (Note: recipe above incorporates spinach directly into the risotto.)

Spoon a generous portion of the corn risotto onto each plate (about 1 to 1 1/4 cups per serving). Arrange a salmon fillet atop the risotto. Drizzle with any remaining honey bourbon glaze and sprinkle with 2 tbs chopped parsley distributed across servings.

Serve with lemon wedges alongside for squeezing over the salmon. Enjoy immediately.