Ingredients

The following ingredients have 4 Servings
  • 1/3 cup bourbon
  • 2/3 cup packed light brown sugar
  • 2/3 cup soy sauce
  • 6 6- ounce fillets of fresh wild-caught skinned salmon
  • 3 tablespoons sesame oil

Instruction

  • Pour the bourbon, soy, and brown sugar into a medium-sized bowl and whisk very well until completely combined, then transfer it to a plastic slider bag with the salmon and toss around and marinate in the refrigerator overnight or up to 48 hours, and 2 hours minimum.
  • Once the salmon is done marinating, remove it from the bag and set it aside. Discard the marinade.
  • Add the 3 tablespoons of sesame oil to a large sauté pan over medium heat and heat until the oil just begins to smoke lightly. Add in the salmon.
  • Once the salmon is in the pan, turn the heat down to medium. Cook for 2 to 3 minutes per side for a medium to medium-well internal temperature. Be sure to watch closely, as the brown sugar and soy will want to burn rather quickly. It can go from caramelization to scorching very fast.
  • When it’s finished cooking, remove it from the pan, and set it aside.