By Richard Thomas
I’ve found pan-seared and roasted or grilled salmon a quick, easy and tasty dish to make at home, the sort of thing that looks more impressive than what the effort often merits. The problem is that when something like this becomes a standard fixture on your dinner menu, and it inevitably does because of how easy it is to make, finding ways to add variety to salmon becomes a bit tricky.
That is where this maple and bourbon glaze comes into play. Here you can give your salmon a sweet spin, and add to your cooking with whiskey repetoire to boot!
Salt and pepper
This recipe starts with making the glaze. Cut the orange in half and squeeze the juice into a small mixing bowl. Then grate the skin for its zest and add that too the bowl, along with 1/4 of a cup of maple syrup and two shots of bourbon. Whisk these ingredients together.
Next move to grilling salmon the ordinary way: by brushing the fish with olive oil and giving it a sprinkle of salt and pepper on the red, fleshy side. The principle difference is that you want to slow-cook the salmon, so if you are using a stove top grill place it to medium-low heat. If you are using a charcoal grill, put the salmon along the outsides of your grill space. Place the salmon skin-down onto the grill and cook for 15 to 20 minutes.
When the sides of the salmon have gone mostly opaque from cooking, brush the glaze over the top in a generous coating. Do not turn the salmon over, but instead allow it to continue cooking from the skin-side for another 10 minutes, or until the fish has cooked all the way through on the top.
Transfer off the grill and serve.