Once the glaze is ready, I transfer the salmon fillets into my baking dish and brush them generously with the bourbon glaze, making sure to coat every nook and cranny. I usually reserve a bit of glaze for basting later. After that, I pop the baking dish in the oven and let the salmon bake for about 15-20 minutes, or until it flakes easily with a fork. Be careful not to overcook it; you want it moist and tender!
About halfway through the baking time, I take the salmon out and baste it with the reserved glaze, adding an extra layer of flavor. Watching the glaze caramelize in the oven is pure bliss. Once it’s done cooking, I like to let the salmon sit for a couple of minutes before serving, allowing those flavors to meld together even more.
If I’m feeling fancy, I’ll finish it off with a sprinkle of chopped green onions right before serving for that lovely pop of color and added freshness. You won’t believe how easy it is to make a restaurant-quality meal at home!
Pro Tips for Best Results
First, I’ve tested this recipe using various types of salmon, and I find that wild-caught salmon provides a richer flavor compared to farm-raised. It’s worth the investment if you can find it fresh! If you’re unsure of which kind to use, ask your fishmonger for their recommendation.
Second, I learned the hard way that it’s crucial to keep an eye on the glaze during cooking. If you let it boil too long, it can become overly thick or even burn. To ensure you get that perfectly sticky texture, stir it occasionally and taste as you go—it’s one of my favorite parts!
Lastly, don’t skip the resting time! Allowing the salmon to sit for a few minutes at room temperature after it comes out of the oven not only enhances the flavor but also helps maintain the moisture. I often find I enjoy it even more when I take that extra step!
Common Mistakes to Avoid
One mistake I made early on was not properly seasoning the salmon before adding the glaze. Salmon is naturally rich, but a little salt and pepper elevate the dish. Make sure to season it well; otherwise, the flavor of the glaze can overpower the fish.(See the next page below to continue…)