Bourbon Glazed Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. If desired, lightly dust the flesh side with 2 tbs flour to help form a thin crust; shake off excess.

Sear salmon

Heat a large heavy skillet (cast iron recommended) over medium-high heat until hot. Add 2 tbs vegetable oil and swirl. Place salmon fillets skin-side down and press gently for 10 seconds to prevent curling. Cook skin-side down for 4–5 minutes without moving, until the skin is crisp and the fillet is cooked about two-thirds of the way up. Flip carefully and cook the flesh side 1–2 minutes until just cooked through (internal temperature ~125–130°F / 52–54°C for medium). Remove salmon to a warm plate and tent loosely with foil.

Make bourbon glaze

Lower heat to medium. Wipe the skillet lightly with a paper towel leaving any fond. Add 1 tbs unsalted butter and 1 tbs finely minced shallot; sweat for 30–45 seconds until fragrant (do not brown). Add 1 tsp minced garlic and 0.25 tsp red pepper flakes, cook 15 seconds. Carefully add 3 tbs bourbon to deglaze (if flambéing, do so cautiously and away from flammable overheads) and scrape up brown bits. Stir in 3 tbs brown sugar, 1 tbs soy sauce, 2 tbs fresh orange juice and 1 tsp vinegar. Simmer gently 2–3 minutes until syrupy and reduced by about one-third. Taste and adjust salt or acidity as needed. Stir in remaining 1 tbs butter to gloss the sauce.

Glaze salmon

Return salmon to the skillet briefly, spoon the glaze over each fillet 2–3 times for 20–30 seconds to coat and warm through. Remove to serving plates and reserve remaining glaze to spoon over the plated fish. Garnish with 1 tsp orange zest.

While salmon rests or during the last 5 minutes of glaze reduction, heat a separate medium skillet over medium heat and add 1 tbs extra-virgin olive oil. Add 1 clove thinly sliced garlic and cook 15–20 seconds until fragrant.

Add 1 cup halved cherry tomatoes and sauté 2 minutes until they begin to soften and release juices. Add 1 cup sliced pickled okra and cook another 1–2 minutes just to heat through and allow some pickled brine to mingle with the tomatoes. Season with 0.25 tsp salt, 0.125 tsp black pepper and 1 tsp fresh thyme leaves (or parsley). Stir gently and remove from heat. Taste and adjust seasoning—pickled okra adds acidity, so add a pinch of sugar only if too tart.

Keep warm and spoon a portion alongside each salmon fillet when plating.

In a small saucepan over medium heat, melt 1 tbs unsalted butter. Add 2 cups corn kernels and sauté 1–2 minutes.

Sprinkle 1 tsp flour over the corn and stir to coat for 30 seconds to remove raw flour taste. Add 0.5 cup heavy cream and 0.25 cup half-and-half (or milk), stir to combine.

Bring to a gentle simmer and cook 3–5 minutes, stirring occasionally, until mixture thickens slightly and corn is tender. If you prefer a creamier texture, partially mash about one-third of the corn with the back of a spoon or use an immersion blender for a few pulses.

Season with 0.5 tsp sugar (optional), 0.25 tsp salt and 0.125 tsp black pepper. Stir in 1 tsp chopped chives or parsley. Keep warm until plating.

Divide creamed corn among 4 plates (or spoon in the center of the plate). Place a glazed salmon fillet on top or beside the corn. Spoon a generous portion of sautéed pickled okra and tomatoes alongside the salmon.

Drizzle any remaining bourbon glaze over the salmon and around the plate for extra flavor. Garnish each fillet with 1 tsp orange zest and optional microgreens or parsley. Serve with lemon or lime wedge on the side.

Serve immediately while warm.