Sweet Bourbon Garlic Salmon

 Holy Tantalizing Taste-buds Batman!  If this one doesn't tickle your tongue, you might have covid?  But seriously, if you've experienced "Bourbon Chicken" at a Good Chinese restaurant, then you're familiar w/the flavors I've applied here in this recipe'...  Something just told me these flavors would rock a piece of Salmon,  & WoW,  boy did they!   Y'all have to try this one & let me know what you think!

Ingredients

1-2 Salmon Fillet/s

1/2 Shot Bourbon

1/2 c Dark Soy Sauce

1 Tbsp Mirin sweet rice wine

Few Drops Sesame Oil

2 Tbsp Brown Sugar "Packed"

Creole seasoning/ Lightly dust Salmon

2 sm cloves Garlic/minced

2 Tbsp  Oil/EVOO

Fresh Cracked Black Pepper

Touch a Love!

Hope Y'all enjoy!

Blackened Salmon with a Sweet Chili Glaze

I've won Salmon hater's over with this one!  They usually say "I didn't know Salmon could be made to taste like that! or... Now I like that, I'll eat it if they cook it like that!"  lol

Creole &/or Blacken Seasoning, is the same ingredients, amount varies slightly pending who's version...  This basic mix will be used in 80% of Cajun/Creole recipe's...  Simply combine the following dry ingredients;

Blackened/Creole Seasoning/mix

1/2 Cup course Kosher Salt

1/3 Cup smoked Paprika

1/3 Cup Granulated Garlic

1/4 Cup Onion Powder

1/4 Cup course Ground Black Pepper

2 Tbs White Pepper

1 Tbs Cayenne Pepper

2 Tbs Dried Oregano

2 Tbs Dried Thyme

1 Tbs Dried Basil

makes about 2 heaped cups of seasoning...

How to remove the skin...

Removing the skin is beyond simple, it's so easy it's silly to pay an average of $2/lb more for skinless...  Especially since whatever the technique it is that they use,  removes all the fat as well; so efficiently that you can't tell which side was the inside or skin-side...  There's a subtle thin layer of fat, that's slightly more than equal in thickness to the skin, that attaches it to the flesh, so how you remove it, determines how much fat gets tossed out with it...  Believe it or not, more than half the flavor is in the fat; it actually gives the final bite, almost like a bacon (or roasted pork fat) like quality!