Cheddars Bourbon Glazed Salmon Recipes

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CHEDDARS BOURBON GLAZED SALMON RECIPE



Cheddars Bourbon Glazed Salmon Recipe image

Provided by Aamoon Sahotrah

Categories     Main Course

Time 55m

Number Of Ingredients 14

4 Salmon fillets with skin (6 oz./160g).
2 Garlic heads (roasted).
2 tbsp Olive Oil.
2 Medium-sized Onions (finely chopped).
2 tbsp Pineapple (crushed).
3¼ cup Dark Brown Sugar.
¼ cup And 3 tbsp Jack Daniels Whiskey.
2½ cups Pineapple Juice.
½ cup Teriyaki Sauce.
2 tbsp Soy Sauce.
6 tbsp Lemon Juice.
5 tbsp Cider Vinegar.
1 tsp Red Wine Vinegar.
¼ tsp Cayenne Pepper.

Steps:

  • Pre heat your oven to 425 degrees Fahrenheit.
  • Combine the ingredients (except for the Salmon of course!) in a small saucepan to make the glaze. Bring to a boil and let it simmer on low heat for about 10 to 15minutes, or until the mixture is reduced by half. Remove from heat, and allow to rest till it thickens.
  • Pat the Salmon Fillets dry and season both sides with Pepper and Salt. Lay the Salmon, skin side down, on a lightly greased wire rack with a baking sheet set beneath it to catch any drips. If you don't have a rack, a simple greased sheet will do as well.
  • Place in the oven and bake for about 10 to 15 minutes, depending on your Salmon's thickness.
  • When the Salmon is almost done, take it out of the oven, switch on the broiler in your oven, and generously brush the glaze over the top of the Salmon. Return the Salmon to the oven and broil for about 30 seconds. Repeat this a few times; be careful not to burn the glaze!
  • Remove the done Salmon from the oven, drizzle the remaining glaze on top, and enjoy.

Nutrition Facts : Calories 376 kcal, ServingSize 1 serving

BOURBON - GLAZED SALMON



Bourbon - Glazed Salmon image

A great blend of flavors. I would suggest not adding the marinade to the skillet until the salmon has been turned for the final 4 minutes of cooking. The sauce tends to burn if it gets too hot or is cooked too long.

Provided by Bobbie

Categories     High Protein

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons brown sugar
3 tablespoons Bourbon
2 tablespoons low sodium soy sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon lime juice
3 garlic cloves, minced
1/4 teaspoon freshley ground black pepper
4 (6 ounce) skinless salmon fillets
cooking spray
1/4 cup thinly sliced green onion
1 tablespoon sesame seeds, toasted (optional)

Steps:

  • Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag, seal. Marinate in refrigerator 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 (see my note at the top of the page under Description), cook fish for 4 minutes on each side until fish flakes easily when tested with a fork or until desired degree of doneness.
  • Place 1 fillet on each of 4 plates; drizzle each serving with about 2 t. sauce. Sprinkle each serving with 1 T. green onions. And if using, sprinkle with the toasted sesame seeds.
  • NOTE: I would consider doubling the sauce portion of the recipe. I did and was glad I did. Since there are just the two of us, I also put the remaining two uncooked pieces of salmon in the freezer and added half the marinade to the bag. I'll include an update when I cook the salmon. I'm not sure if freezing it in the marinade might not be too much for a delicate piece if fish. UPDATE: Worked great!

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