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Parve
Easy
6-8 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Sweet, smoky, and just a little bit bold, this Bourbon Spiced Salmon is the kind of sophisticated centerpiece worthy of a Purim seuda. The fish is scored so the whiskey-spice glaze seeps into every diamond, creating a glossy, deeply flavored crust that feels celebratory without being fussy.
1 3-pound center-cut side of salmon, skin on
1/2 cup Boondocks Bourbon whiskey or other spirit (kosher l’Pesach Slivovitz is also a good choice)
2 tablespoons Haddar Kosher Salt
1/4 cup sugar
2 teaspoons Gefen Onion Powder
2 teaspoons garlic powder
1 teaspoon paprika
1/2 teaspoon freshly ground pepper
Line a sheet pan with Gefen Parchment Paper. Place salmon on the paper and use a sharp knife to make diagonal cuts in the flesh in one direction, about one inch apart. Do not cut all the way through the fish. Turn the pan around and make diagonal cuts in the opposite direction, about one inch apart. You will have a grid of diamond-shaped cuts across the whole fillet. Sprinkle generously with kosher salt.
In a small bowl, combine whiskey, sugar and spices. Pour mixture over the salmon, gently massaging it into the flesh. Turn the whole fillet over and marinate in the refrigerator at least two hours or up to six hours.
Preheat oven to 375 degrees Fahrenheit.
Remove salmon from the fridge. Turn over so the flesh is upwards. Bake 18 minutes. Remove from oven and brush accumulated juices over the salmon. Return to the oven for another five to seven minutes or broil for three to four minutes until the top is deeply colored.
Remove from oven and serve warm or room temperature.
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This looks amazing 💕💜🩵I’d love to try this recipe