2wild-caught salmon fillets,4 - 5 oz. each (120- 150 gm each)
sea salt and freshly ground pepper
1tablespoonoil
1 ½tablespoonmaple syrup
1tablespoonbourbon (or whiskey)
½tablespoonDijon mustard
1tablespoonlemon juicefreshly squeezed
1teaspoondried dill,or 2 teaspoon fresh dill
lemon slices ffor garnish
Instructions
Preheat oven to 400°F. Thoroughly pat the salmon dry. Sprinkle with sea salt and pepper.
Whisk maple syrup, bourbon, mustard, lemon juice and dill and set this glaze aside.
Heat oil in an oven-proof skillet over medium-high heat. When oil begins to ripple, carefully add salmon fillets, skin side up. Sear for 2 minutes, then turn and sear on the other side for 2 - 3 minutes.
Pour bourbon-maple glaze over the salmon. Transfer skillet to oven and bake for 10 minutes or just until fish flakes slightly with a fork. Do not overcook.
Arrange on plates or serving platter. Drizzle with pan juices, garnish with lemon slices and serve right away.