Honey Bourbon Salmon with Cracked Black Pepper and Local Potatoes with Provence Herbs

Dinner | October 13, 2015 | By


Ahhhhh, I really wish that you could smell my kitchen right now.

The sweet scents of brown sugar and bourbon…

The familiar aroma of potatoes, onions and  sage…

And the acceptance of Autumn is finally in my house.


I’ve been making making different variations of this recipe for years and finally it’s exactly where I want it.

My mom always made salmon at home when I was a kid. 

It seemed to be a real popular fish in the 80’s, everyone felt it was “the fish” to cook and was the headliner on every restaurant’s menu..but that’s where it ended.

It became dull, boring and I wanted to move on from the doldrums of boring seafood.


A common complaint of salmon is that is could taste, “fishy.”

When the skin and the oily gray matter is left on the bottom of the fish, this frequently happens so I experimented with seasonings and spices and came up with 2 ways that I love salmon.

One is with organic, maple syrup and the other is bourbon and brown sugar. The second one …I can’t take credit for being totally original. I just know that I love it.



The potatoes that join this dish are also a favorite of mine, as I feel starches like potatoes are the best friends for a sweet seafood like this guy.

The fall brings to us so many opportunities for healthy eating and experimenting with wonderful varieties of fruits and vegetables.

Take advantage of this availability. Shop your local farm, farmer’s market, farm stand or grown it yourself.

Eat healthy, be different and cook outside the box and hey…

Happy Autumn.

Honey Bourbon Salmon with Cracked Black Pepper and Local Potatoes with Provence Herbs
Serves 2
A sweet and delicious salmon is paired with rustic potatoes with herbs and olive oil.
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For the Salmon
  1. 4 6 - ounces salmon filets, or steaks about 1 inch thick
  2. 1/2 cup packed brown sugar
  3. 3/4 cup bourbon
  4. 2 teaspoons soy sauce
  5. 3 tablespoons honey
  6. 1/2 teaspoon sea salt
  7. 1/4 teaspoon ground black pepper
For the Potatoes
  1. 2 1/2 lbs potatoes. Local red and blue are my favorite.
  2. 1 large vidalia onions, sliced thick
  3. 1 cup mushrooms, sliced thick. Portobello or button.
  4. 1 tbsp dried thyme and a strand or 2 for presentation.
  5. 5 tpsp extra virgin olive oil.
  6. 1 tbsp sea salt
  7. 1/2 tsp black pepper, freshly cracked
For the Salmon
  1. Pre-heat oven to 375 degrees.
  2. Rinse the salmon and dry with a paper towel.
  3. Place in a plastic bag set aside.
  4. In a small bowl, stir together the brown sugar,bourbon, soy sauce, honey, salt and pepper.
  5. Pour liquid into bag and seal. Marinate in refrigerator for 3 hours.
  6. Drain fish and save marinade in a small bowl.
  7. Cook in oven on a cooking sheet for 13 minutes at 375 degrees.
  8. Remove from oven and throw out the remaining marinade.
For the Potatoes
  1. In a large pot, boil potatoes (whole) for 25 min.
  2. Drain and set aside.
  3. On a large baking/cookie tray combine potatoes, onions, mushrooms, thyme, oil, salt and pepper.
  4. Place in oven and bake at 375 for 35 minutes.
  1. Garnish with a sprig or 2 of the thyme.
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  1. Leave a Reply

    Hampton's Jitney Rider.
    November 1, 2015

    I love the idea of sweet glazes on seafood. You do it right sir.

  2. Leave a Reply

    chef carl
    January 3, 2016

    perfect excuse to drink more whisky. 🙂 looks so nice.

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