Made from scratch, this rich glaze from Michael DeLong over Allrecipes is subtly sweet and spicy, and perfect for salmon!
I used my 8″ (20-cm) Signature Nonstick Fry Pan to roast the garlic, and my 12″ Stainless Steel Nonstick Skillet to cook the salmon:
8″ (20-cm) Signature Nonstick Fry Pan
NONSTICK BREAKFAST FRY PAN
Brown, fry, and saute easily in our 8″ (20-cm) Signature Nonstick Fry Pan. It’s the perfect size for omelets and crepes but can be used for frying and sautéing plenty more than just your favorite breakfast foods.
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We call it our signature cookware collection because it’s that good. This cookware is designed for the way you cook, clean, and store. Because this cookware is designed without rivets, there’s no food buildup or rusting, and they’re dishwasher-safe for easy cleanup. The removable handle helps you save space in your cabinets, oven, and dishwasher. The top-of-the-line titanium-reinforced, four-layer nonstick coating is made without PFOA and provides even heat conduction and consistent results every time. With a lifetime guarantee, this cookware is a smart and savvy investment that will last!
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Pan: Lifetime guarantee
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12″ Stainless Steel Nonstick Skillet
Go-To Skillet for One-Pot Meals
This innovative pan combines the best features of stainless steel and nonstick cookware. The nonstick mesh coating provides the perfect sear (without the mess) and leaves fond for pan sauces and gravy. The size is perfect for one-pot meals.
Product Details
4¼-qt. capacity.
Includes lid.
The nonstick mesh grid lets you sear food and use fond to make pan sauces and gravy—and it’s as easy to clean as nonstick cookware.
Cleanup is easy because it’s dishwasher-safe.
Use your favorite utensils—even metal!
Heat-safe to 450°F (230°C).
Tempered-glass lid with stainless-steel rim is heat-safe to 400°F (200°C).
Designed without rivets, so there’s no food buildup or rusting.
Tri-ply clad—a heat-conducting aluminum core between an 18/10 stainless steel satin interior layer and a polished stainless 18/0 exterior layer for durability and faster, more even heating.
Flared rims make pouring easy and keep stovetops and counters free of drips.
Guaranteed for life.
Click the links to get your 8″ (20-cm) Signature Nonstick Fry Pan and 12″ Stainless Steel Nonstick Skillet today. You’ll be glad you did.
Let’s jump right in!!
Ingredients
Jack Daniel’s Sauce
- 1 bulb garlic
- 1 tablespoon olive oil
- 1 1/3 cup dark brown sugar
- 1 cup pineapple juice
- 2/3 cup water
- ¼ cup teriyaki sauce
- 1 tablespoon soy sauce
- 3 tablespoons lemon juice
- 3 tablespoons minced white onion
- 1 tablespoon bourbon whiskey
- 1 tablespoon crushed pineapple
- ¼ teaspoon cayenne pepper
Salmon
- 1-pound Salmon fillets
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
For the Jack Daniel’s Sauce
Preheat oven to 325⁰ F/165 ⁰ C. Cut off the very top of the garlic bulb, so that you can see some of the garlic. Place bulb in small oven safe pan or baking dish, trimming root if needed for bulb to sit flat. Drizzle with olive oil, cover with aluminum foil. Bake for one hour, until cloves are soft and fragrant.
Remove from oven, set aside until slightly cooled. Squeeze bulb to remove cloves. Set aside two teaspoons for this recipe; you can freeze the remaining garlic for another recipe.
In saucepan, combine brown sugar, pineapple juice, water, teriyaki sauce and soy sauce, bring to a boil.
Add in garlic, lemon juice, onion, bourbon whiskey, pineapple and cayenne pepper, mixing to incorporate. Simmer for 40 minutes, or until the liquid reduces by half. The sauce should be thick; simmer up to 10 minutes longer if necessary.
For the Salmon
Pat the salmon fillets dry with paper towels. Heat oil in skillet over medium heat. When oil is hot, but not smoking, add salmon to pan, skin side down. Season with salt and pepper and cook for 6 minutes per side.
Pour 1/3 cup of the Jack Daniel’s sauce over the salmon and cook an additional 2 minutes.
Serve with more sauce on the side.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
Salmon With Jack Daniels Sauce (Video)
Equipment
Ingredients
- 1 bulb garlic
- 1 tbsp olive oil
- 1 ⅓ cup dark brown sugar
- 1 cup pineapple juice
- ⅔ cup water
- ¼ cup teriyaki sauce
- 1 tbsp soy sauce
- 3 tbsp lemon juice
- 3 tbsp white onion minced
- 1 tbsp bourbon whiskey
- 1 tbsp crushed pineapple
- ¼ tsp cayenne pepper
For the Salmon
- 1 lb salmon fillets
- 1 tbsp olive oil
- kosher salt and pepper to taste
Instructions
- For the Jack Daniel’s SaucePreheat oven to325⁰ F/165 ⁰ C. Cut off the very top of the garlic bulb, so that you can see some of the garlic. Place bulb in small oven safe pan or baking dish, trimming root if needed for bulb to sit flat. Drizzle with olive oil, cover with aluminum foil. Bake for one hour, until cloves are soft and fragrant.
- Remove from oven,set aside until slightly cooled. Squeeze bulb to remove cloves. Set aside two teaspoons for this recipe; you can freeze the remaining garlic for another recipe.
- In saucepan,combine brown sugar, pineapple juice, water, teriyaki sauce and soy sauce, bring to a boil.
- Add in garlic, lemon juice, onion, bourbon whiskey, pineapple and cayenne pepper, mixing to incorporate. Simmer for 40 minutes, or until the liquid reduces by half. The sauce should be thick; simmer up to 10 minutes longer if necessary.
- For the SalmonPat the salmon fillets dry with paper towels. Heat oil in skillet over medium heat. When oil is hot, but not smoking, add salmon to pan, skin side down. Season with salt and pepper and cook for 6 minutes per side.
- Pour 1/3 cup of the Jack Daniel’s sauce over the salmon and cook an additional 2 minutes.
- Serve with more sauce on the side.
