Chef Rebekah Peppler says, “I always have a bottle of whiskey, one of my preferred nightcaps, in the house. This salmon is sweetened with the addition of both maple syrup and honey but still has a bit of kick from the bourbon.” This salmon recipe is easy to cook and perfect for a light weekend dinner. We paired it with jasmine rice and a quick recipe for roasted asparagus.
Roasted Salmon with Bourbon Glaze
- ½ cup jasmine rice
- 1 small bunch asparagus, ends trimmed
- juice of 1 lemon, plus lemon wedges to serve
- 2 6-ounce salmon fillets
- 4 tablespoons bourbon
- 3 tablespoons maple syrup
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- ¼ teaspoon salt
- 2 tablespoons olive oil
1. Make the Rice
In a medium saucepan set over medium heat add the rice and water. Season with salt and bring to a boil. Cover the pan, reduce the heat and simmer for 20 minutes. Remove the pan from the heat and set aside, covered, for 10 minutes.
2. Roast Asparagus
While the rice is cooking, preheat the oven to 425° F. Place the asparagus on a baking sheet and drizzle with the olive oil. Season with salt and pepper. Place the baking sheet in the oven and roast until the asparagus is tender, about 15 minutes. Toss with half of the lemon juice.
3. Season the Salmon
While the asparagus is cooking, place the salmon in a shallow baking dish and season with salt and pepper. In a medium bowl, whisk together the bourbon, maple syrup, honey, mustard and the remaining lemon juice. Spoon the maple syrup mixture over the salmon fillets and place in the oven. Bake until the fish begins to flake and is just cooked through, about 12 to 15 minutes.
Serve the salmon with the asparagus and rice, drizzling any extra sauce overtop.