Hickory Bourbon Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides with kosher salt (about 1.5 tsp total) and freshly ground black pepper. Let sit at room temperature while you make the glaze and rice (10–15 minutes).

Sear salmon

Heat a large ovenproof skillet or heavy sauté pan over medium-high heat and add 2 tbs olive oil. When oil is shimmering, place salmon fillets skin-side down and press gently to ensure even contact. Sear 3–4 minutes without moving until skin is crisp. Flip and sear the flesh side 1–2 minutes — you want an internal temperature of about 115–120°F (use a thermometer) before finishing with glaze.

Make glaze

In a small saucepan over medium heat melt 2 tbs unsalted butter. Add the minced shallot and sauté 1–2 minutes until translucent. Add 2 cloves minced garlic and cook 30 seconds. Stir in 3 tbs light brown sugar, 1/2 cup hickory barbecue sauce, 3 tbs bourbon, 1 tbs soy sauce, 1 tbs apple cider vinegar, and 1 tsp Dijon mustard. Bring to a gentle simmer and cook 3–4 minutes to meld flavors. If using, add 1/4 tsp hickory liquid smoke.

Thicken glaze

Whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Slowly whisk slurry into the simmering sauce and cook 1 minute until glossy and slightly thickened. Remove from heat and keep warm. Taste and adjust: add a pinch of salt or another 1/2 tbs brown sugar if needed.

Glaze salmon and finish

After searing salmon (skin-side crisp, flesh partly cooked), brush the top of each fillet generously with the warm hickory bourbon glaze. If skillet is ovenproof, transfer to a preheated 400°F (200°C) oven for 4–6 minutes, basting once halfway, until salmon reaches 125–130°F for medium (or desired doneness). If not using the oven, cover the pan and cook on medium-low 4–6 minutes, basting twice, until cooked through. Remove salmon to rest 2 minutes; brush once more with glaze before plating.

Prepare zucchini

While salmon sears, toss zucchini planks with 1 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Let sit briefly.

Grill zucchini

Heat a grill pan or outdoor grill to medium-high. Grill zucchini planks 2–3 minutes per side until tender and nice char marks appear. Remove and keep warm. Squeeze a little lemon over the zucchini just before serving, if using.

Toast aromatics and rice

In a medium saucepan, melt 1 tbs unsalted butter over medium heat. Add 1/2 finely chopped yellow onion, 1/2 finely diced carrot, and 1/2 finely diced celery. Sauté 3–4 minutes until softened. Add 1 minced garlic clove and cook 30 seconds. Add 1.5 cups long-grain white rice and stir to coat and toast the rice grains for 1–2 minutes.

Simmer pilaf

Add 3 cups chicken or vegetable stock, 1 bay leaf, and 3/4 tsp salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat, discard bay leaf, fluff with a fork, and stir in chopped parsley. Keep covered and warm until plating.

Spoon a serving of rice pilaf onto each plate, place a glazed salmon fillet on top or beside the rice, and arrange grilled zucchini alongside. Spoon any reserved glaze over the salmon. Garnish with extra parsley and lemon wedges. Serve immediately.