Ingredients:

  • 4 (6-oz) Salmon Fillets, center-cut, skin-on
  • 1 tbsp Avocado Oil
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper
  • 0.33 cup Bourbon
  • 2 tbsp Lower-sodium Soy Sauce
  • 2 tbsp Maple Syrup
  • 1 tbsp Fresh Ginger, grated
  • 2 cloves Garlic, minced
  • 1 tsp Apple Cider Vinegar
  • 0.25 tsp Red Pepper Flakes

Instructions:

  1. Combine the bourbon, soy sauce, maple syrup, ginger, garlic, and vinegar in a small saucepan. Place it over medium heat.
  2. Simmer the mixture for 6 to 8 minutes until it is thick enough to coat the back of a spoon. Set this aside to cool slightly.
  3. Preheat your oven to 400°F (200°C). This ensures the oven is hot and ready the moment your sear is done.
  4. Pat the salmon fillets bone dry with paper towels. Note: Moisture is the enemy of a good sear; if the fish is wet, it will steam instead of crusting.
  5. Season the flesh side only with the sea salt and cracked black pepper.
  6. Heat the avocado oil in your heavy bottomed oven safe skillet over medium high heat until the oil shimmers and barely begins to smoke.
  7. Place the salmon fillets in the pan, flesh side down. Sear for 3 minutes until a deep, mahogany crust forms.
  8. Flip the fillets carefully so they are skin side down. Use a brush to apply a thick layer of the bourbon glaze reduction to the top of each piece.
  9. Slide the whole skillet into the oven. Bake for 3 to 5 minutes until the internal temperature hits 125°F (52°C).
  10. Remove the pan from the oven. Let the salmon rest for 5 minutes until the carryover heat brings it to a final 135°F (57°C).