North Atlantic Salmon Recipe

Prepare and season

Pat salmon fillets dry with paper towels. Lightly score the skin with a sharp knife (2 shallow cuts) if the fillets are particularly thick. Brush both sides lightly with olive oil and season skin and flesh evenly with kosher salt and freshly ground black pepper. Let sit at room temperature for 10 minutes while you prepare the glaze and heat the grill or pan.

Chargrill (or pan-sear) the salmon

Preheat a grill or a heavy cast-iron skillet to medium-high (about 425–450°F / 220–230°C). Oil the grill grates or heat 1 tsp oil in the skillet until shimmering. Place the salmon skin-side down and press gently with a spatula for 10–15 seconds to ensure full contact. Cook skin-side down until the skin is crisp and the salmon is cooked about two-thirds of the way through, about 4–6 minutes depending on thickness. Flip carefully and cook flesh-side for 1–2 minutes more until the salmon reaches an internal temperature of 120–125°F (for medium-rare) or 130°F (for medium). Remove from heat and transfer to a plate.

Finish with glaze

While the salmon rests, brush 1 to 2 tablespoons of the warm bourbon glaze over each fillet. Return briefly to the grill or skillet (skin-side up) for 20–30 seconds to set the glaze and warm through, taking care not to overcook. Remove and rest 1–2 minutes.

Serve

Plate the fillets skin-side down or on an angle. Spoon any remaining warm glaze over the fish. Garnish with chopped chives or parsley and serve with lemon wedges on the side.

Make glaze base: In a small saucepan over medium heat, melt butter. Add minced shallot and cook, stirring, until softened and fragrant, about 1–2 minutes. Add minced garlic and cook 30 seconds more.

Add liquids and sugar: Stir in brown sugar, Elijah Craig bourbon, soy sauce, apple cider vinegar, and Dijon mustard. Bring to a gentle simmer, stirring to dissolve the sugar. Let simmer uncovered for 3–4 minutes, stirring occasionally so it reduces and thickens slightly.

Adjust consistency and finish: If glaze becomes too thick, add water 1 tablespoon at a time (up to the listed amount) to reach a brushable, glossy consistency. Season with freshly ground black pepper to taste. Remove from heat and let cool slightly—the glaze will thicken as it cools. Reserve 2–3 tablespoons of warm glaze for brushing during finishing and keep the rest warm for serving.

Sprinkle finely chopped chives or parsley over the glazed salmon just before serving for color and a fresh note.