Bluegrass Soy Sauce, Bourbon Smoked Garlic Salt, Bourbon Smoked Sesame Seeds, Recipes, Uncategorized

Sesame Crusted Salmon With Bluegrass Maple Glaze

Sesame Seed Crusted Pan Seared Verlasso Salmon Bluegrass Maple Glaze title image

Sesame Crusted Pan Seared Verlasso Salmon With Bluegrass Maple Glaze

Prep Time: 10 minutes

Cook Time: 20 minutes 

Total Time: 30 Minutes 

Ingredients for Salmon: 

Method of Prep: 

  1. Preheat oven to 350 degrees Fahrenheit. 
  2. Spread Bourbon Smoked Sesame Seeds and Bourbon Smoked Garlic Salt in a shallow dish. 
  3. Pat Salmon filets dry with a paper towel and lightly season with Bourbon Smoked Garlic Salt, then press flesh sides of filets into the Bourbon Smoked Sesame Seed/Bourbon Smoked Garlic Salt mixture to coat.
  4. Using an oven-safe pan, heat 1 Tablespoon of oil on high until hot, about 3 minutes. 
  5. Add the crusted side of the salmon to the pan. Reduce heat to medium-high; continue to cook until the crusted side starts to brown and the bottom half of filets turn opaque, about 4-minutes. Add butter and cook for an additional 2-minutes.
  6. Gently turn filets skin side down and finish in the oven for 5-10 minutes, or until lightly browned and to your specification of doneness. Remove from heat.

Bluegrass Maple Glaze 

Ingredients Bluegrass Maple Glaze: 


  • 1/4 c. thinly sliced scallions 
  • 1/4 c. thinly sliced sweet peppers 
  • 1 lime, cut into wedges

Method of Prep: 

  1. In a small saucepan, add Bourbon Barrel Aged Maple Syrup, Bluegrass Soy Sauce, and freshly sliced garlic and chili flakes (if desired). 
  2. Bring the sauce to a simmer stirring slowly with a heat-safe spoon. 
  3. Cook for 5-minutes or until the garlic is tender. 
  4. Remove from heat. 
  5. Let cool for 10 minutes and pour into a small glass container. 

Good for 2-weeks in the refrigerator.