This quick and easy recipe is a slight adaptation to “Grandpa Jim’s Famous Salmon”. When my husband and I visited his dad and step-mom, one of our most requested dinners involved this lovely Bourbon Brown Sugar Salmon. It does seem a bit odd that we would request salmon while visiting the Midwest when we literally have the freshest possible salmon right here in the Pacific Northwest. However, the flavors of this recipe, and the company to enjoy it with, kept it on the menu. Bourbon Brown Sugar Salmon is super quick and easy, and so very flavorful. My father-in-law usually cooked it on the grill, but I have found that this pan-seared, quick method locks in the moisture and keeps the salmon incredibly moist during cooking. The brown sugar in the marinade caramelizing is what creates the wonderful sear. You will want a Fish Spatula, which is super thin and flexible, to be able to gently flip your salmon.

I prefer to use a Sockeye Salmon, as it is super flavorful, but any wild caught salmon is absolutely lovely. Northwest Wild Foods is a wonderful source of wild caught salmon. Depending on your sides, and whether it sounds good or not, you can top your salmon with a Bourbon Brown Sugar Sauce. Adding the sauce to the meal allows you to take advantage of every drop of your marinade. It is wonderful to be able to dip every bite into the sauce. I make the Salmon with or without the sauce, both ways provide a quick and delectable meal.

A couple other AMAZING salmon recipes that are worth your while:

Ingredients

3/4 Lbs Fresh Salmon, Cut into 6 oz. Pieces
1/4 Cup Brown Sugar, Packed
1/4 Cup Bourbon Whiskey If you don't have that, I have substituted with Brandy, or Irish Whiskey
3 Tbsp Finely Chopped Red Onion
1 Clove Garlic, Pressed
2 Tbsp Soy Sauce
2 Tbsp Avocado Oil, or any neutral oil
2 Tbsp Butter
Salt & Pepper

Instructions

Preparing Salmon

Cut Salmon into 6oz. portions. Run your fingers over the fish and use pliers to remove any bones. Set aside.
Add Brown Sugar, Bourbon, Soy Sauce, Avocado Oil, Chopped Onions, and pressed Garlic to a 1 Quart Ziplock. Seal and use your hands to squish and mix the ingredients.
Add Salmon pieces to the bag. Marinate for 1 hour.

Cooking Salmon

Preheat oven to 350℉
Remove Salmon from marinade. Pat dry.
Season with Salt and Pepper.
Heat a cast iron pan, over medium heat. Once hot, melt Butter in pan, and place the Salmon, face side down, in the pan. Cook, undisturbed, for 3 minutes.
Remove pan from heat. Using a fish spatula, gently turn the Salmon over, so the seared face is up and the skin side down. Pop into oven and cook for 4-8 minutes, depending on thickness. You will know it is done when you start to see the white "milky" substance in the layers of fish when looking at the edges of the fillets.
Remove from pan to plates for serving. Ladle some of the Bourbon Sauce over fish, if desired. Enjoy!

Bourbon Brown Sugar Sauce

Pour the marinade from the Ziplock bag into a small saucepan. Bring it to a boil. Build for 5 minutes, then turn down to a simmer. Simmer until ready to serve.

Bourbon Brown Sugar Salmon