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Bourbon Glazed Salmon
- 3 tbsp. brown sugar
- 3 tbsp. bourbon
- 2 tbsp. low-sodium soy sauce
- 1 tsp. ground ginger (or use 2 tbsp. freshly ground ginger root)
- 1 tbsp. lime juice
- 3 garlic cloves, minced
- 1/4 tsp. freshly ground black pepper
- 4 (6-oz) salmon filets
Combine the first 7 ingredients in a large ziplock bag. Add the fish to the bag; seal. Marinate and refrigerate 1 1/2 hours, turning occasionally.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish for 4 minutes on each side or until fish flakes easily when tested with a fork. Place 1 filet on each plate; drizzle each serving with 2 or so tsp. of the marinade from the pan. Serve warm.