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.
What you’ll need
Frank's RedHot Original Hot Sauce
$4 At Amazon
Garlic Powder
$8 At Burlap and Barrel
Smoked Paprika
$8 At Hive
Deep Fry / Candy Thermometer
$25 $22 At Amazon
Recipe information
Yield
Makes 3 to 4 servings
Ingredients
1½
1
½
For the flour coating
2
1
1
1
1
1
1
For the bourbon glaze
½
¼
¼
2
1
1
¾
Need to make a substitution?
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!
