Ingredients:

  • 4 Salmon Fillets, skin-on (approx. 6 oz each)
  • 1/2 tsp Coarse Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 tbsp Olive Oil
  • 2 tbsp Unsalted Butter
  • 2 cloves Garlic, finely minced
  • 1 tsp Fresh Ginger, grated (optional)
  • 1/3 cup Bourbon Whiskey (medium proof)
  • 1/4 cup Low-Sodium Soy Sauce (or Tamari)
  • 1/4 cup Dark Brown Sugar, packed
  • 2 tbsp Maple Syrup (Grade A or B)
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Water (or low-sodium chicken stock)
  • 1/4 tsp Red Pepper Flakes (optional)
  • 1 tsp Sesame Seeds, toasted (for garnish)
  • 1 tbsp Fresh Parsley or Chives, chopped (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly rub the paper with olive oil.
  2. Pat the salmon fillets completely dry with paper towels (crucial for a good crust). Season the flesh side generously with salt and pepper. Set aside.
  3. Melt the butter in a small saucepan over medium heat. Add the minced garlic and grated ginger; sauté for 30–60 seconds until fragrant—do not allow the garlic to brown.
  4. Remove the pan from the heat briefly. Pour in the bourbon. Return to medium-high heat and bring to a simmer for 1 minute to reduce the harsh alcohol vapours.
  5. Add the brown sugar, maple syrup, soy sauce, apple cider vinegar, water/stock, and red pepper flakes. Whisk well to dissolve the sugar.
  6. Bring the mixture to a rolling boil, then immediately reduce the heat to a steady simmer. Cook uncovered for 6–8 minutes, stirring occasionally, until the glaze has thickened significantly and coats the back of a spoon. Remove from heat.
  7. Pour about 1/4 of the finished glaze into a small separate dish. This reserved portion will be used for brushing the salmon after it’s cooked.
  8. Place the seasoned salmon fillets, skin-side down, on the prepared baking sheet. Brush the tops of the fillets with a thin layer of the main glaze mixture.
  9. Bake for 8–10 minutes. Remove the salmon from the oven, brush generously with another layer of the glaze mixture.
  10. Return the salmon to the oven for another 3–5 minutes, or until the internal temperature reaches 145°F (63°C). The glaze should be beautifully caramelised and sticky.
  11. Transfer the salmon to serving plates and let it rest for 2 minutes. Brush with the reserved, unused glaze for a final fresh shine. Garnish with toasted sesame seeds and fresh herbs before serving.