Foley's North Atlantic Salmon Recipe

Bring ingredients to room temperature

Remove salmon from the refrigerator 20–30 minutes before cooking so it comes close to room temperature for even cooking. Pat fillets dry with paper towels.

Make the bourbon glaze

In a small heavy-bottomed saucepan over medium heat, melt 1 tablespoon of the butter. Add the minced shallot and cook, stirring, until translucent, about 2 minutes. Add the garlic and cook 30 seconds until fragrant. Carefully add the bourbon and allow to reduce by half, about 3–4 minutes (use caution — alcohol may flame briefly).

Stir in the brown sugar, soy sauce, lemon juice, Dijon mustard, smoked paprika, red pepper flakes and thyme. Bring to a gentle simmer and cook, stirring occasionally, until the glaze thickens and coats the back of a spoon, 6–8 minutes. Remove from heat and whisk in the remaining 1 tablespoon butter to give shine and roundness. Taste and season with salt if needed. Set aside and keep warm; glaze will thicken more as it cools. Reserve about 1/4 cup of glaze for finishing.

Season the salmon

Brush both sides of the salmon lightly with the neutral oil. Season the skin and flesh sides evenly with the kosher salt and black pepper.

Preheat a gas or charcoal grill to medium-high (about 425–475°F / 220–245°C). Clean the grates thoroughly and oil them well to prevent sticking.

If using a grill pan or cast-iron skillet indoors, preheat over medium-high heat and brush with oil.

Sear skin-side down

Place salmon on the hot grill or skillet, skin-side down. Press gently with a spatula for 10–15 seconds to ensure even contact and prevent curling. Cook undisturbed until the skin is crisp and the salmon is cooked about two-thirds of the way through, 5–6 minutes depending on thickness.

Flip and glaze

Carefully flip the fillets. Immediately brush generously with the bourbon glaze on the flesh side. Continue to cook for 2–4 minutes more until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, or longer to your preferred doneness. During the last 30–60 seconds, brush a second light layer of glaze and allow it to caramelize slightly — avoid high flames to prevent burning the sugars.

If using a charcoal grill and wanting more char, move fillets briefly over the hottest part for 10–20 seconds after glazing, watching closely to prevent flare-ups.

Rest

Transfer the salmon to a platter and loosely tent with foil. Let rest 3–4 minutes; carryover heat will finish cooking and allow juices to redistribute.

Brush the reserved 1/4 cup of warm glaze over the fillets. Sprinkle with chopped parsley and serve with lemon wedges on the side so guests can add brightness as desired.

Serve immediately. Suggested accompaniments: charred asparagus, roasted fingerling potatoes, or a mixed greens salad.