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Bourbon Glazed Salmon Recipe

Name: Smith's Public Houses Bourbon Glazed Salmon Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces salmon fillets (skin-on, 6-7 oz each); 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 1 tbsp olive oil; 1 tbsp unsalted butter; 0.25 cup bourbon; 0.25 cup pure maple syrup; 1 tbsp soy sauce; 1 tsp apple cider vinegar; 2 cloves fresh garlic (minced); 1 tsp fresh ginger (grated); 0.25 tsp red pepper flakes; 1 tsp cornstarch; 1 tbsp cold water; 1 piece lemon (optional, for serving); 2 lb sweet potatoes (peeled and cut into 1- to 1.5-inch cubes); 2 tbsp unsalted butter; 0.25 cup heavy cream; 2 tbsp milk; 1 tbsp maple syrup; 0.25 tsp ground cinnamon; 0.5 tsp kosher salt; 0.125 tsp black pepper; 1 lb brussels sprouts (trimmed and halved); 2 tbsp olive oil; 0.75 tsp kosher salt; 0.25 tsp black pepper; 1 tbsp balsamic glaze (optional); 2 tbsp toasted sliced almonds (optional)

Inspired by Smith's Public House

Time55m

Serves4

Bourbon glazed, whipped sweet potatoes, crispy brussels sprouts.

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Ingredients

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Bourbon Glazed Salmon

4 pieces salmon fillets (skin-on, 6-7 oz each)

1 tsp kosher salt

1/2 tsp black pepper (freshly ground)

1 tbsp olive oil

1 tbsp Unsalted butter

1/4 cup bourbon

1/4 cup pure maple syrup

1 tbsp Aged soy sauce

1 tsp Apple cider vinegar

2 cloves fresh garlic (minced)

1 tsp fresh ginger (grated)

1/4 tsp Red pepper flakes

1 tsp Cornstarch

1 tbsp cold water

1 piece lemon (optional, for serving)

Whipped Sweet Potatoes

2 lb sweet potatoes (peeled and cut into 1- to 1.5-inch cubes)

2 tbsp Unsalted butter

1/4 cup Heavy cream

2 tbsp Milk

1 tbsp maple syrup

1/4 tsp Ground cinnamon

1/2 tsp kosher salt

1/8 tsp black pepper

Crispy Brussels Sprouts

1 lb brussels sprouts (trimmed and halved)

2 tbsp olive oil

3/4 tsp kosher salt

1/4 tsp black pepper

1 tbsp balsamic glaze (optional)

2 tbsp toasted sliced almonds (optional)

Method

Bourbon Glazed Salmon

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides with kosher salt (1 tsp total) and freshly ground black pepper (1/2 tsp). Let sit at room temperature while you make the glaze, about 10 minutes.

Make bourbon glaze

In a small saucepan over medium heat, combine bourbon (1/4 cup), maple syrup (1/4 cup), soy sauce (1 tbsp), apple cider vinegar (1 tsp), minced garlic (2 cloves), grated ginger (1 tsp), and red pepper flakes (1/4 tsp). Bring to a gentle simmer and cook, stirring occasionally, until slightly reduced, about 6–8 minutes.

Thicken glaze

In a small bowl whisk cornstarch (1 tsp) with cold water (1 tbsp) to make a slurry. Whisk the slurry into the simmering glaze and cook 1 minute more until glossy and slightly thickened. Remove from heat and stir in butter (1 tbsp) to enrich and smooth the glaze. Taste and adjust seasoning; set aside but keep warm.

Cook salmon

Heat a large ovenproof skillet (cast iron preferred) over medium-high heat. Add olive oil (1 tbsp). When shimmering, place salmon fillets skin-side down and sear without moving for 3–4 minutes until the skin is crispy and the fillets release easily. Flip fillets and sear the flesh side 1 minute.

Glaze and finish

Brush a generous layer of the warm bourbon glaze over the flesh of each fillet. Transfer the skillet to a 400°F (200°C) oven and roast 4–6 minutes more, or until internal temperature reaches 125–130°F for medium-rare to medium (or cook to preferred doneness). Remove from oven and brush with another light coat of glaze. Let rest 2 minutes. Serve with lemon wedges if desired.

Whipped Sweet Potatoes

Cook sweet potatoes

Place peeled and cubed sweet potatoes (2 lb) in a large pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 12–15 minutes. Drain well in a colander for 1–2 minutes to remove excess water.

Whip

Return drained sweet potatoes to the warm pot or to a large bowl. Add butter (2 tbsp), heavy cream (1/4 cup), milk (2 tbsp), maple syrup (1 tbsp), ground cinnamon (1/4 tsp), kosher salt (1/2 tsp), and black pepper (1/8 tsp). Using a hand mixer, potato masher, or ricer, whip until smooth and fluffy, about 1–2 minutes with a mixer. Adjust cream or milk to reach desired consistency. Taste and adjust seasoning.

Keep warm

Keep whipped sweet potatoes covered and warm until ready to plate. If making ahead, reheat gently with a splash of cream and stir to refresh texture.

Crispy Brussels Sprouts

Preheat and season

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss halved brussels sprouts (1 lb) with olive oil (2 tbsp), kosher salt (3/4 tsp), and black pepper (1/4 tsp) until evenly coated. Arrange cut side down in a single layer with space between sprouts for maximum browning.

Roast

Roast in the preheated oven for 18–22 minutes, turning once halfway through, until edges are deeply golden and centers are tender. If desired, during the last 2–3 minutes add toasted sliced almonds (2 tbsp) to the pan to warm and toast lightly.

Finish

Remove from oven and, if using, drizzle with balsamic glaze (1 tbsp) and toss gently to coat. Adjust seasoning to taste and serve immediately for maximum crispness.