Skip to main content
Advertising

Originally published Wednesday, October 9, 2013 at 6:05 AM

  • Share:
             
  • Comments (0)
  • Print

Recipe: Pan-Seared Salmon With Chipolte Honey-Lime Bourbon Glaze

A recipe adapted from “The Kentucky Bourbon Cookbook.”

Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >

advertising

Serves 4

Salt and pepper

4 salmon fillets

3 tablespoons butter

½ cup honey

½ cup bourbon

½ teaspoon chipotle chili powder

1 teaspoon lime juice

Candied lime zest

1. Salt and pepper the salmon. Melt butter in a skillet. Place salmon in skillet skin-side-up and sear one to two minutes. Remove it from skillet and set aside.

2. To make glaze: Add honey, bourbon, chili powder and lime juice to the skillet and whisk these ingredients together; heat them on low. Let glaze thicken slightly; return salmon to the pan and cook the mixture three to five minutes, or until salmon is light pink inside. Drizzle glaze over salmon and garnish with the candied lime zest.

Adapted by Lexington Herald-Leader (Lexington, Ky.) from “The Kentucky Bourbon Cookbook” by Albert W.A. Schmid

News where, when and how you want it

Email Icon

Homes -- New Home Showcase

Condo community has resort-like atmosphere

Condo community has resort-like atmosphere


Advertising
The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►