Bourbon Teriyaki Glazed Salmon Fingers

Feb 09, 2006 by GodsMullet | 1 Comments| Share it:   

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  • Prep: ~30 mins.
  • Cook: 1 - 2 hrs.
  • Serves: 20

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1lb Salmon Fillet
2 cloves Garlic
1 large Shallot
1 small Onion
2 Tbsp Ginger
2 Tbsp Chicken Base
1/2 cup Brown Sugar
1/2 cup Soy Sauce
1 cup Bourbon
4 Tbsp Butter
1 pkg Phyllo Dough
Sesame Seeds
Vegetable Oil

(Additional ingredients for this recipe are listed below in recipe steps).

Step 1

Making the Glaze: Roughly chop the garlic, shallot, onion, and ginger. Saute in some vegetable oil until tender.


Step 2

Add the chicken base and a tablespoon of water and mix well.


Step 3

Once the water starts to simmer, add the bourbon and wait until it starts to bubble. Ignite and flambe until the flame goes out.


Step 4

Now that was a pathetic fire. Let's add a bit more bourbon to it. There we go.


Step 5

Once the fires out... While stirring constantly, add the brown sugar and soy sauce. Once the sugar is dissolved and the glaze starts to bubble, slowly add a cornstarch slurry (take 2 Tbsp of cornstarch and dissolve it in 1/4 cup cold water) until it begins to thicken.


Step 6

Cooking the Salmon: Slice the skin off the salmon if not already done. Melt the butter in a hot pan and add the fish.


Step 7

Cook each side for about 4 minutes - you don't want the inside cooked, because it'll continue to cook in the oven. While it's cooking, smear the glaze over the top of the fish. Every minute or so, flip the fish and apply a new coat of glaze to the top.


Step 8

Make sure there is a lot of butter, otherwise the glaze will stick and burn to the pan.


Step 9

Making the Fingers: When working with phyllo dough, you have to be quick. When not in use, cover the dough with a damp cloth, otherwise it'll dry out. Lay a piece of phyllo dough flat on the counter and brush with oil. Lay another sheet on top and brush with oil. Cut a finger-sized strip from the fish and place at the end of the dough. Fold the sides up towards the fish, and then roll the fish up. Brush the seam with oil and place in a pan. Brush the top with oil and top with sesame seeds. Repeat for the remainder of the fish. Bake in the oven at 400F for about 15 min or so, until golden brown.


Step 10

Dipping Sauce: 1/2 cup of Soy Sauce 3 Tbsp of Rice Vinegar 3 Tbsp of Mirin 1 Tbsp of Sugar 1 clove of Garlic (finely chopped) 1 chunk of Ginger root (finely chopped) Finely chopped Green Onion for color Mix the ingredients together and let sit for an hour for flavor to mix.

Now that you have learned how to make bourbon teriyaki glazed salmon fingers, please be sure to view these other seafood recipes. Also, you will love these American recipes.


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1 Comment

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Jul 16, 2008

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