Maple Bourbon Salmon
Pan-seared salmon with a sweet, smoky maple bourbon crust. Three ingredients, seven minutes of cook time. The secret is Spiceology Maple Bourbon Seasoning, which caramelizes into a gorgeous char the moment it hits the hot pan. Quick enough for a weeknight, impressive enough for guests.
Equipment
- nonstick pan or griddle
- thin spatulas
- measuring spoons
Ingredients
- 2 salmon fillets (about 1 inch thick)
- 1 tsp olive oil (plus a little more for the pan or griddle)
- 3 Tbsp Spiceology Maple Bourbon Seasoning
Instructions
- Remove the salmon from the refrigerator and let it sit on the counter for about 15 minutes before cooking.
- Pat both sides and all edges of the salmon dry with paper towels.
- Rub the fillets all over (top, bottom, and edges) with olive oil, using about half a teaspoon per fillet.
- Divide the maple bourbon seasoning between the two fillets and press it into every surface (top, bottom, and edges).
- Heat a nonstick pan or griddle to 350°F (175°C). Once hot, add a small amount of olive oil and spread it over the cooking surface.
- Lay the salmon down and cook on the first side for 4 minutes without touching. If fillets have skin on, start skin side down. Leaving it alone is how the crust forms and how the fish releases cleanly when it's ready to flip.
- Carefully slide a spatula under each fillet and flip. Cook for 3 more minutes without touching. Then sear the edges by using two spatulas and carefully stand each fillet on one edge and hold for about 5 seconds. Repeat on the opposite edge. The salmon is done when it flakes easily with a fork.
- Transfer to a serving plate and serve immediately.
Notes
How to store:
- Let salmon cool, then store in an airtight container in the refrigerator for up to 3 days.
- Leftover salmon is excellent cold. Flake over a salad or tuck into a wrap.
How to reheat:
- Oven: warm at 275°F (135°C) for 10 to 15 minutes until heated through. Gentle heat keeps it from drying out.
- Microwave: place on a microwave-safe plate, cover loosely with plastic wrap, and heat in short intervals just until warmed through.
Freezing:
- Wrap cooked, completely cooled salmon tightly and freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating. Do not thaw at room temperature.
- Thawed, previously cooked and frozen, salmon is best used in salads, salmon cakes, or flaked into pastas and chowders.
Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.