Mint Julep Glazed Salmon

This beautiful salmon dish is an ode to the Kentucky derby, with its nod to a classic mint julep, which contains good old Kentucky bourbon and mint.

I've used both those flavors to make a slightly sweet, sticky glaze that coats gorgeously fatty perfectly seared salmon fillets that I then adorn with fresh mint.

FRESH SIMPLE INGREDIENTS

This is perfect served over simple greens like a bed of bitter arugula or tender field greens and the handful of fresh ingredients ensures you're digging into this pescatarian delight in no time at all.

KENTUCKY BOURBON WHISKY LENDS GREAT FLAVOR TO THE GLAZE

The mint julep syrup can be made in advance and stored in the fridge if you prefer, or made while you're prepping the salmon. 

SEAR FLESH SIDE DOWN FIRST

Did you know salmon sears best if it's let to set at room temperature for about 30 minutes.  It just ensures more even cooking, so when I am able I always try to set out my salmon in advance.

If you happen to throw a Kentucky Derby party or simply like to make some dishes to celebrate the derby (whether or not you watch it), check out my Smoky Pimento Cheese Dip as well as my Miso Deviled Eggs and Smoky Pimento Cheese Deviled Eggs.  They'll make your party complete.

Kitchenaid makes a great set of pots.  I used the small one to make the Mint Julep glaze.

Loving my Smithey iron skillets for gorgeous, heirloom quality.  My well seasoned iron skillets work just like nonstick without the forever chemicals.

Other Salmon Recipes you might like:
Honey Gochujang Seared Salmon
Soy Miso Glazed Salmon
Kimchi Butter Salmon
Hot Smoked Salmon & Grilled Veggie Bowls

​Mint Julep Glazed Salmon
Serves 4


4 center cut salmon filets
1/2 cup bourbon (like Maker's Mark)
1 tablespoon honey
2 springs fresh mint plus more for garnish
1 teaspoon sea salt 
1/2 teaspoon pepper


You'll need:
Small saucepan
Medium skillet - nonstick or cast iron


For the mint julep syrup:
Add bourbon, mint and honey plus a small pinch of salt to a saucepan.  Bring to a simmer and cook until reduced by half.  At this point you can store this in the fridge until you're ready or use immediately.


Heat your skillet to medium and pat salmon dry.  Sprinkle with salt & pepper. 
Add oil to skillet and when is starts to shimmer, add the salmon flesh side down.
Sear until salmon is half way cooked through then flip to sear skin side down.

Brush with mint julep syrup.

Briefly flip one last time to sear the syrup onto the flesh of the salmon which will make it even more golden and delicious.

Serve sprinkled with additional fresh, chopped mint.

This is ideal served over sone greens like arugula or field greens.