Bourbon Spiced Salmon
29
Nov
Nov
Crosshatching allows the salmon to soak up all the flavor—plus it looks great!
1 3-pound center-cut side of salmon, skin on
½ cup Bourbon whiskey or other spirit (kosher l’Pesach Slivovitz is also a good choice)
2 tbsp kosher salt
¼ cup sugar
2 tsp onion powder
2 tsp garlic powder
1 tsp paprika
½ tsp freshly ground pepper
1
Line a sheet pan with parchment paper. Place salmon on the paper and use a sharp knife to make diagonal cuts in the flesh in one direction, about 1” apart. Do not cut all the way thru the fish. Turn the pan around and make diagonal cuts in the opposite direction, about 1” apart. You will have a grid of diamond-shaped cuts across the whole fillet. Sprinkle generously with kosher salt.
2
3
Remove salmon from the fridge. Turn oven so the flesh is upwards. Bake 18 Minutes. Remove from oven and brush accumulated juices over the salmon.
Ingredients
1 3-pound center-cut side of salmon, skin on
½ cup Bourbon whiskey or other spirit (kosher l’Pesach Slivovitz is also a good choice)
2 tbsp kosher salt
¼ cup sugar
2 tsp onion powder
2 tsp garlic powder
1 tsp paprika
½ tsp freshly ground pepper