Make flavor waves on a busy weeknight with this Bourbon Orange Salmon – ready in just 15 minutes.

It doesn’t have to be hard to be delicious, quick and flavorful. Wild-caught Sockeye Salmon Filets from my Butcher Box Delivery are quickly thawed in cool water (or overnight in the fridge). Keeping my freezer stocked with salmon and other quality proteins, such as grass-finished beef, from this subscription box delivery just makes life easy, healthy and flavorful. I always have the foundation for a fabulous meal – like this salmon with bourbon sauce – at the ready.  

The salmon is simple seasoned with salt and pepper and seared in a skillet to succulent perfection. After pan-searing, a quick bourbon sauce (the alcohol is cooked off) in the same skillet along with a mandarin orange and a few other mindful ingredients.

The key to a super citrus-y taste that pairs so well with bourbon, is to use a microplaner to remove the zest from your mandarin orange before peeling and chopping. This handheld citrus zester fits perfectly in your palm and makes the task easy.

I hope you enjoy the Orange Bourbon Salmon at learn more about Butcher Box subscription meat and seafood delivery HERE:

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Bourbon Orange Chicken

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

This 15 minute salmon recipe is prepared in a skilled and drizzled with a sweet bourbon orange glaze. Great for a quick weeknight meal or even company!

Servings: 2 servings

Calories: 254 kcal

Ingredients

• 1 tsp olive oil
• 2 4-oz. skinless salmon fillets
• 1/4 tsp. black pepper
• 1/4 tsp. salt
• 1 mandarin orange zested, peeled and chopped
• 1/4 cup bourbon
• 2 tsp. honey
• 1 tbsp. coconut sugar
• 1 tbsp coconut aminos
• 1 tbsp. butter

Instructions

1. Heat large non-stick skillet over medium-high.

2. Season salmon with salt and pepper and add to skilled with olive oil. Cook into golden on both sides, about 130F internal temp. Time will vary by thickness, but about 6-8 minutes typical.

3. Remove salmon from skillet, an in same skilled over medium heat add bourbon, coconut sugar, coconut aminos and let simmer for a few minutes until alcohol cooked of and volume is reduced.

4. Toss in chopped orange, zest and butter and cook another minute until heated.

5. To serve, drizzle sauce over salmon. Garnish with fresh herbs if desired.

Recipe Notes

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