Once your glaze is simmering, lower the heat slightly and let it reduce for about 5 to 7 minutes until it’s slightly thickened. By now, your salmon should be nearly done. Pour the bourbon glaze over the salmon fillets in the skillet, allowing them to bathe in all those incredible flavors. Continue cooking for another 2-3 minutes; this gives the salmon a beautiful caramelized exterior and adds depth to the glaze.
Don’t forget to flip the salmon gently in the glaze for the last minute of cooking! This is where the magic happens. Once everything is cooked to perfection, transfer the salmon to a plate, drizzle with more of that luscious glaze, and sprinkle with fresh parsley, if desired. The vibrant color of the glaze and the greens make for a stunning plate that’s sure to impress anyone at your table!
Pro Tips for Best Results
When I first tried this recipe, I thought the bourbon would overpower the salmon, but it turned out to be a harmonious blend. I’ve tested this recipe with different brands of bourbon and found that the sweeter ones really enhance the dish. If you don’t want to use bourbon, a good quality apple juice works quite well too—just adjust the sugar down slightly!
Another tip I learned is to let the salmon rest for a couple of minutes after cooking. This helps the juices redistribute, making the fish even more tender and succulent. I usually plate it and then relax for a moment with a glass of wine while the flavors settle in.
Lastly, cooking the salmon skin-side down first makes a huge difference. Not only does it get nice and crispy, but it also helps protect the fish from overcooking. Trust me; tender salmon can be just a few moments away from becoming dry, so it’s vital to keep an eye on it!
Common Mistakes to Avoid
One of the most common mistakes I see with salmon is overcooking it. Salmon is best enjoyed when it’s just cooked through, still slightly pink in the center. For the best results, keep your eye on the cooking time and use an instant-read thermometer to check for doneness—145°F is your magic number! (See the next page below to continue…)