Pan Seared Salmon With Chipotle Bourbon Glaze

Looking for easy Bourbon dinners for your chilly winter nights? Try this salmon recipe (heated up with Bourbon and chipotle) from The Kentucky Bourbon Cookbook!

This recipe comes from Chef Jeremy Ryan, formerly of Kentucky, who has returned to his native Mississippi and works at the MGM Mirage at the Beau Rivage Resort and Casino in Biloxi. He suggests using Bourbon in a glaze for pan-seared salmon.

4 servings
• Salt and pepper
• 4 salmon fillets
• 3 tablespoons butter
• ½ cup honey
• 1⁄3 cup Kentucky Bourbon
• ½ teaspoon chipotle chili powder
• 1 teaspoon lime juice
• Candied lime zest

1. Salt and pepper the salmon. Melt the butter in a skillet. Place the salmon in the skillet skin-side-up and sear for 1 to 2 minutes. Remove it from the skillet and set aside.

2. To make the glaze: Add the honey, Bourbon, chili powder, and lime juice to the skillet and whisk these ingredients together; heat them on low heat. Let the glaze thicken slightly; return the salmon to the pan and cook the mixture for 3 to 5 minutes or until the salmon is light pink inside.

3. Drizzle the glaze over the salmon and garnish with the candied lime zest.

Caroline Paulus
Caroline Paulus is the Senior Editor for The Bourbon Review. She lives and writes in Lexington, Kentucky. Follow her on Instagram @misswhiskeyhistorian to keep up with her latest in bourbon news - and a few old finds, too.