- 4 Salmon Filets
- 1/3 Cup Bourbon
- 4 tbsp Maple Syrup
- 2 tbsp Soy Sauce
- 1 tsp Garlic Powder
- 2 tbsp Butter
- 1 tbsp Olive Oil
- Kosher Salt
- Pepper
- Pat salmon filets dry and season with kosher salt and pepper.
- Pour bourbon, maple syrup, soy sauce and garlic powder in small bowl and whisk to combine. Set aside.
- Heat large nonstick skillet over medium, add olive oil and butter and heat until bubbling. Add salmon to pan (skin side down) being sure not to crowd the pan so that fish won’t steam. Cook for 3-4 min. Flip and repeat another 3-4 minutes. Remove fish to a plate and remove skin if desired.
- Increase heat to medium-high and pour your boubon mixture. Allow alcohol to burn off and cook for ~2 minutes. Sauce should reduce slightly and thicken. Then, add fish back to pan and spoon sauce on top of fish.
- Serve with rice pilaf and roasted air fryer broccoli