The flavorful citrus dijon bourbon blend doubles as a marinade AND thick and sweet sauce for the final roasted salmon. For a healthy and quick yet far from boring weeknight dinner.
June is almost here, my favorite colorful plates are out, and I’m in full swing filling them up with vibrant summery foods. Although, luckily, this salmon recipe is perfect year-round! Just a few simple ingredients for a sauce that will rock all your preconceived notions of a healthy salmon dinner.
- orange juice
- dijon
- bourbon
- maple syrup
- apple cider vinegar
- salt and pepper
- fillets of salmon
With me this far? Because you’re almost done!
It’s mind-boggling that a technique this simple can be so life-changing. After trying this method, you’ll never make salmon any other way.
- Mix sauce ingredients in a baggy.
- Add fillets of salmon (or trout), seal, and marinate in the fridge 30 min to several hours.
- Remove the fish and roast at 400º 6-10 minutes. (For a juicy and tender piece, don’t overcook it.)
- ***DON’T THROW THE REMAINING MARINADE OUT*** Instead, pour the excess marinade in a small saucepan, bring to a light simmer, stir, reduce until thick and saucy, and serve over the finished salmon.
Donsies! This little trick works beautifully with any number of sauce/glaze recipes, including my maple bourbon salmon, balsamic maple dijon salmon, and roasted cherry bourbon balsamic salmon.
Here I’ve paired it with pesto roasted baby potatoes with melted mozzarella, lemon roasted asparagus, and toasted whole grain naan.
For the potatoes: Chop 2 servings of baby potatoes, steam 10 minutes, toss with 1 Tbsp basil pesto and a squeeze of fresh lemon juice, roast at 425º about 20 minutes, then sprinkle on sea salt and black pepper to taste, freshly shredded parmesan or mozzarella, and warm in the oven about 30 seconds to melt. Perfect healthy dinner that’s anything but boring.
Ingredients
- 2 4-oz fillets skinned salmon
- 1 Tbsp orange juice
- 1 tsp Dijon
- 2 tsp bourbon
- 2 tsp pure maple syrup
- 2 tsp apple cider vinegar
- sea salt
- black pepper
Instructions
- Mix orange juice, Dijon, bourbon, maple syrup, and apple cider vinegar in a zip-top baggy. Add salmon and marinate in the fridge at least 30 minutes.
- Preheat oven to 400ºF.
- Remove salmon from marinade and place on a foil-lined baking sheet. Sprinkle with a pinch sea salt and black pepper. Roast 6-10 minutes, or until it flakes easily when tested with a fork. (For a juicy and tender piece, don't overcook.)
- Meanwhile, transfer excess marinade to a small saucepan. Bring to a light simmer and reduce, stirring occasionally, until thickened into a sauce (2-3 minutes).
- Transfer salmon to plates, and pour any juices from the baking sheet into the sauce and stir.
- Top salmon with sauce and enjoy!
