HOF Note: We have made this recipe many times and love it! When making the maple-bourbon glaze be sure to use a good quality maple syrup and taste for sweetness. The Cranberry Chutney is wonderful too, but if you are pinched for time, the Maple Bourbon Glazed Salmon is excellent on its own.

 

Salmon

1 lb. salmon cut into 3 or 4 pieces

2 tablespoons olive oil

¾ cup pure maple syrup

5 tablespoons bourbon

¼ cup soy sauce

1¼ cup orange juice

½ teaspoon cayenne pepper

salt and pepper to taste

 

Chutney

2 cup fresh cranberries

1 cup chopped apples (HBH used honeycrisp)

¼ cup apple cider vinegar

¾ cup brown sugar or to taste

2 tablespoons freshly grated orange zest

1 tablespoon grated fresh ginger

1 small cinnamon stick

1 jalapeno seeded + chopped (optional)

 

Potatoes

2 pounds baby red potatoes, each 1½ to 2 inches in diameter

1 ½ tablespoons extra-virgin olive oil

2 teaspoons coarse sea salt

1 tablespoon fresh rosemary, chopped

 

Preheat an oven to 350°.

 

Arrange the potatoes in a single layer in a roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt and rosemary, turn the potatoes. Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 45 minutes.

 

Meanwhile, place the salmon in a 9x13 inch baking dish. In a small bowl whisk together the maple syrup, bourbon, soy sauce, orange juice, and cayenne pepper. Pour the sauce over the salmon. Let sit while you prepare the chutney.

 

In a medium sauce pot, combine the cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, cinnamon stick, and jalapeno (if using). Pour in 1 cup water and bring the mixture to boil. Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Taste and add more brown sugar if needed. Remove from the heat to cool.

 

While the chutney is cooking, cook the salmon. Heat a medium skillet over medium-high heat and add a tablespoon of olive oil. Remove the salmon from the bourbon-maple mixture and carefully add to the hot skillet, skin side up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Remove the salmon from the skillet and place on a plate.

 

Reduce the heat to low and carefully pour in all of the bourbon-maple mixture. Bring the sauce to a boil, reduce the heat and simmer until reduced by half and the sauce is syrupy. Remove from heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.

 

To serve, place a little cranberry chutney on the bottom of a plate. Top with salmon and drizzle the salmon with the bourbon-maple glaze. Serve the potatoes on the side.

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Printable version

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Original recipe

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