Fish for Dinner: Bourbon-Glazed Salmon with Firecracker Slaw

A little bourbon in the glass, and a little bourbon for marinating the fish -- now that's the good stuff!

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

The Occasion: Bourbon-Glazed Salmon with Firecracker Slaw is a perfect dish for weeknight suppers or weekend dinner parties. Dressed up or down, this is an easy and flavorful meal that’s sure to please. 

Yum yum, dinner is served!

The Recipe: I found this tasty number in the August 2018 issue of Cooking Light. As always, their recipes are high-quality, relatively healthy, and easy to execute. I’ve been a subscriber for years – yes in print, it’s not dead yet – for these very reasons AND for their excellent food photography which makes everything look good enough to eat. I guess that’s the whole point!

What Makes it Special: Any recipe that includes the word Bourbon is going to catch my attention. It’s not my favorite spirit to drink, but for cooking? Mwah, perfection! 

The Playlist: This dish is so good you’ll hope for leftovers. So let’s play a track from the latest album by band Leftover Salmon. Dig in. 

Kitchen Tip: When assembling the slaw be sure to taste your chili pepper and then adjust the quantity up or down accordingly. You want a little zap of heat without burning off your face. 

Click on the photos to enlarge them and read the captions.

The Verdict: Yes! It’s easy, flavorful, and a complete meal. Okay sure, I added some mashed potatoes – which were delish with the bourbon sauce BTW – but even with just the fish and slaw you’ll leave the dinner table full and satisfied. I didn’t really taste the bourbon, but trust that it adds depth and a smoky note to the sweet elements of the marinade/sauce, which would also be good with chicken or pork, maybe portobello mushrooms.

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Bourbon-Glazed Salmon with Firecracker Slaw
Recipe source: Robin Bashinsky for Cooking Light
 
INGREDIENTS:

• 3 cups very thinly sliced cabbage
• 1/2 cup thinly sliced scallions, divided
• 1/4 cup grated carrot
• 1/4 cup canola mayonnaise
• 1 Fresno chile, seeded and sliced
• 2 tablespoons apple cider vinegar
• 3/4 teaspoon granulated sugar
• 3/4 teaspoon black pepper, divided
• 1/2 teaspoon kosher salt, divided
• 3 tablespoons dark brown sugar
• 1 tablespoon bourbon
• 1 tablespoon lower-sodium soy sauce
• 4 (6-oz.) skin-on salmon fillets (such as wild Alaskan)

 
DIRECTIONS:

• Preheat a charcoal grill to medium-high (400°F to 450°F). (If you need to use another kind of grill, that’s fine.
• Make the Slaw: Place cabbage, 1/4 cup scallions, carrot, mayonnaise, chile, vinegar, sugar, 1/4 teaspoon black pepper, and 1/4 teaspoon salt in a bowl. Stir well to combine. Chill until ready to serve.
• Make the Fish Marinade: Whisk together brown sugar, bourbon, soy sauce, and remaining 1/2 teaspoon black pepper. Pour into a shallow dish. Place salmon, flesh side down, in sauce.
• Chill 15 minutes.
• Grill the Fish: Remove salmon from dish. Place marinade in a saucepan; boil 2 minutes.
• Place salmon, skin side down, on oiled grates; grill, covered, to desired degree of doneness, 10 to 12 minutes for medium, brushing occasionally with reserved marinade.
• Place on a platter; top with remaining 1/4 cup scallions and sprinkle with remaining 1/4 teaspoon salt. Serve with slaw.

 

Do you prefer wild-caught or farm-raised salmon? Tell us in the Comments.