Ingredients:

  • 4 (6-oz) Salmon fillets, center-cut preferred
  • 1 tbsp Neutral oil (avocado or grapeseed)
  • ½ tsp Kosher salt
  • ¼ tsp Cracked black pepper
  • 1/3 cup Bourbon
  • ½ cup Dark brown sugar, packed
  • 2 tbsp Low-sodium soy sauce
  • 1 tbsp Fresh lime juice
  • 1 tsp Fresh ginger, grated
  • 2 cloves Garlic, minced
  • ½ tsp Red pepper flakes

Instructions:

  1. Pat the 4 (6 oz) salmon fillets completely dry with paper towels. Note: Moisture is the enemy of a good sear; wet fish will steam instead of browning.
  2. Rub the fillets with 1 tbsp neutral oil, then sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper.
  3. In a small bowl, combine the 1/3 cup bourbon, 1/2 cup dark brown sugar, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp ginger, 2 cloves minced garlic, and 1/2 tsp red pepper flakes.
  4. Place your skillet over medium high heat until the oil shimmers and a tiny wisp of smoke appears.
  5. Place fillets skin side up in the pan. Cook for 4 minutes until a golden brown crust forms and the fish releases easily.
  6. Flip carefully. Turn the fillets over. Cook for another 3 minutes until the skin is crisp and audible when scraped.
  7. Pour the bourbon mixture into the pan around the fish. Note: The liquid will bubble vigorously immediately; this is normal.
  8. Spoon the sauce over the fish repeatedly for 2-3 minutes until the liquid reduces into a thick, syrupy lacquer.
  9. Remove from heat once the internal temperature hits 140°F (it will rise to 145°F while resting).
  10. Let the fish sit for 3 minutes until the juices redistribute and the glaze sets.