Bourbon Brown Sugar Glazed Salmon

When I was in college, I was responsible each week for a Friday evening dinner for the Jewish Student Union. I had lots of friends who would help, but I was generally in charge of making sure the food was good and there was plenty of it. This is a recipe I developed then, with a bottled glaze. I have created my own tastier glaze in the time since, but the basic idea is the same. I've tried to make it a simple, weeknight meal. I hope you enjoy it.

Bourbon Brown Sugar Glazed Salmon
Serves 4
Prep Time: 5 minutes
Cook Time: 30-40 minutes

• 4 filets of salmon, 6-8 oz. each
• 1/4 cup light brown sugar
• 2 tbsp. lemon juice
• 1/2 cup water
• 1/4 cup bourbon (recommended: Maker's Mark)
• 1 tbsp soy sauce
• 1 knob ginger, about 1 inch, peeled but left whole

Pre-heat the oven to 400 degrees.
In a small saucepan, melt together the sugar, water, bourbon, lemon juice, and soy sauce. Bring to a low simmer. Add the ginger and reduce for 10-15 minutes, just until it is starting to thicken.
Cool for 10 minutes.
Brush or spoon the glaze over the salmon filets (on a parchment lined sheet pan) and roast for 15 minutes, until the salmon is medium. If the salmon doesn't brown properly (all ovens vary), turn on the broiler for the last 1 or 2 minutes of cooking.