Ruth’s Chris Bourbon-Glazed Salmon

Instructions:

1. Pat the salmon fillets dry and season both sides with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Place the salmon skin-side down and sear for 4 to 5 minutes, until golden and crisp.
4. Carefully flip the salmon and cook for another 2 to 3 minutes. Remove the salmon from the pan and set aside.
5. Reduce the heat to medium and add the butter to the skillet.
6. Stir in the garlic and cook for about 30 seconds, until fragrant.
7. Add the bourbon, brown sugar, soy sauce, Dijon mustard, lemon juice, and smoked paprika.
8. Simmer for 3 to 5 minutes, until the glaze thickens and becomes glossy.
9. Return the salmon to the skillet and spoon the glaze over the fillets.
10. Cook for 1 to 2 minutes more, until the salmon is flaky and fully coated.
11. Garnish with fresh herbs and serve immediately.

Variations

• Use maple syrup instead of brown sugar for a deeper sweetness.
• Add a pinch of cayenne for subtle heat.
• Substitute tamari for soy sauce for a gluten-free option.
• Finish with a splash of orange juice for citrus complexity.

Tips

• Do not move the salmon while searing to achieve a crisp exterior.
• Watch the glaze closely; it can thicken quickly due to the sugar.
• Use a fish spatula for easy flipping.
• Finish with a small pat of butter for an extra-luxurious steakhouse touch.