This is how this delicious salmon is served in some good restaurants and I have tried this good and similar recipe. Enjoy it.

Crispy Bourbon Glazed Salmonby Jessica on March 2. Thicken Chili. I am always looking for new and exciting ways to eat fish.

This easy, delicious recipe for brown sugar and bourbon glazed salmon just takes a few minutes in the oven and the whole family will love it! It's drool time for salmon lovers! And you know why? Because this bourbon glazed salmon tastes like something out of Heaven! I am sure you will love its rich taste.

It has turned out that I’ve made at least one new seafood dish every week for the last month. We love seafood so much and now that the spring is coming, I find myself craving it more and more. If only we lived in an area where fresh seafood was accessible.

This salmon is deliciously company worthy, yet everyday easy! The sweet, sticky, spicy, gingery glaze/drizzling sauce is unbelievable!

I am always looking for new and exciting ways to eat fish. It has turned out that I’ve made at least one new seafood dish every week for the last month. We love. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce.

Pittsburgh… that is not you. I really don’t discriminate when it comes to seafood. Okay, well I have a hard time actually eating the tentacles when it comes to calamari, but a good bit of breading always helps. When it comes to salmon, I love it two ways: grilled and broiled. When broiled, it develops a crispy, crunchy crust that I absolutely adore. You just can’t beat it!

MY OTHER RECIPESIt’s my go- to way for preparing salmon. Especially because I am afraid of the grill.

I created this recipe after tasting the bourbon salmon from my local grocery seafood counter. Mine has received rave reviews, even from picky eaters who don't. Quick Healthy Dinner there. This top-rated salmon recipe gets its flavor from the tangy brown sugar-bourbon marinade and the sprinkle of sesame seeds.

Perhaps this summer I will set a goal to get more comfortable with the grill? Girl meets grill. Then grill will meet bacon. When my mom made that romano crusted fish last week, she also baked some store- bought bourbon glazed salmon that left us all less than impressed.

But I loved the sound of bourbon glazed salmon and was dead set on creating my own glaze this past weekend. I was thrilled with the results. Even Mr. How Sweet, who moaned and groaned and refused to try the glaze on it’s own, stating that he “doesn’t eat bourbon” absolutely loved the salmon. And I think that the glaze will be delicious on chicken and shrimp and maybe even… dare I say it? Vegetables. The recipe makes a good bit so you have leftovers – simply store it in the fridge and use for a glaze or dipping sauce later. And if you don’t like the taste of bourbon, don’t fear… it’s nothing like drinking the straight stuff.

It’s sweet and a little bit tangy, somewhat reminiscent of a barbecue sauce. I could eat it with a spoon, but that shouldn’t surprise you. It compliments the salmon so perfectly that you can serve it as the main course, in a taco, in a salad (boo!), on a bagel or in some sort of sandwich.

The possibilities are endless! Yield: makes about a 1/2 cup of glaze. Ingredients: 1 pound fresh salmon. Directions: Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil.

Reduce to a simmer and let simmer for 8- 1. Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time. Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides.

Lay it on a non- stick baking sheet. Broil for about 5- 6 minutes on each side, until the top develops a crispy crust. If your salmon is very thick, you may need to go a little longer. Remove the salmon from the oven and brush it with the bourbon glaze.

Add as much or as little as you would like. Feel free to use it as a dipping sauce too. The glaze can be stored in the fridge for a week or two – just allow it to come to room temperature (or slightly warm it) before using. All images and text ©How Sweet Eats. Salmon for breakfast, anyone?