Salmon with Bourbon Glaze: Caramelized in 20 Minutes

Instructions:

1. Remove the salmon from the fridge 15 minutes before you plan to cook. Note: This takes the chill off and ensures the middle cooks at the same rate as the outside.
2. Pat the skin and the flesh side of the salmon completely dry with paper towels. Wait until the paper comes away bone dry.
3. Season every side of the fillets generously with the kosher salt and the cracked black pepper.
4. In your small saucepan, whisk the bourbon, dark brown sugar, soy sauce, honey, lime juice, ginger, garlic, and red pepper flakes.
5. Bring this mixture to a simmer over medium heat and cook for 5 to 7 minutes until the liquid is thick enough to coat a spoon.
6. Heat the 15ml of neutral oil in your heavy skillet over medium high heat until you see a light shimmer on the surface.
7. Place the salmon fillets in the pan, skin side down, and sear for 3 to 4 minutes. You should hear a constant, lively sizzle.
8. Flip the fillets and cook for another 3 to 4 minutes. During the last 2 minutes, brush that thick bourbon glaze all over the top.
9. Optional: Slide the whole pan under the broiler for 60 seconds until the glaze is bubbling and looks like a shiny lacquer.
10. Remove the salmon when the internal temperature hits 57°C. The center should still be slightly translucent and flaky.