Bourbon glaze is one of the most flavorful sauces out there, and no, it doesn’t get you drunk. (Unless you’re pouring a couple glasses on the side when making this recipe—nobody’s judging!) Fried salmon is one of those things you don’t see too often, but as soon as you try it, I promise you’ll be hooked. These nuggets are perfect for dipping in spicy ranch.
This recipe was excerpted from ‘Somethin’ Outta Nothin’’ by Lorenzo Espada. Buy the full book on Amazon.
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What you’ll need
Frank's RedHot Original Hot Sauce
$4 $3 At Amazon
Garlic Powder
$8 At Burlap and Barrel
Smoked Paprika
$8 At Hive
Deep Fry / Candy Thermometer
$32 $20 At Amazon
Recipe information
Yield
Makes 3 to 4 servings
Ingredients
For the flour coating
For the bourbon glaze
Preparation
Step 1
In a large bowl, combine the salmon, buttermilk, and hot sauce. Place in the refrigerator and let marinate for at least 30 minutes.
Step 2
Make the coating: In a large bowl, combine the flour, garlic powder, lemon pepper, onion powder, paprika, black pepper, and cayenne. Mix well.
Step 3
Make the glaze: In a medium saucepan over low heat, combine the brown sugar, vinegar, honey, orange juice, soy sauce, garlic, and ginger. Bring to a simmer.
Step 4
Add the bourbon and cook out the alcohol, 5 to 8 minutes. The sauce should begin to thicken slightly, enough to coat the back of a spoon. Remove from the heat and let cool.
Step 5
Heat 2 to 3 cups of oil to 375°F in a medium pot.
Step 6
Add the salmon, a few pieces at a time, to the flour mixture until all pieces are thoroughly coated and you can no longer see the salmon underneath.
Step 7
Add the salmon to the oil and fry, in batches if needed, until golden brown, 5 to7 minutes. Transfer to a paper towel-lined plate.
Step 8
While the salmon is still hot, lightly toss in a bowl, coating the nuggets with the glaze. Enjoy!
Recipe notes
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