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Honey Whiskey Glazed Salmon Steak with Warm Spices from World Cuisine Today Magazine

Have you ever wished to make something fancy, fun, and healthy for a Holiday Celebration and didn't wish to spend hours in the kitchen? Then this recipe is great for you. Pair with World Cuisine Today Magazine's Honey Whiskey Glazed Salmon with Warm Spices.

Celebrate Juneteenth and Father's Day with this Elegant Recipe.

Honey Glazed Salmon Steaks


Freshly caught salmon cut into one inch steaks thick steaks

One quarter cup wildflower or other delicate tasting honey

Three Tablespoons high quality honey flavored Whiskey

Three Tablespoons water mixed with one teaspoon kosher salt

One clove garlic minced (optional)

Three Tablespoons fresh basil or mint minced

Three Tablespoons flat leaf parsley minced

One half teaspoon ground pink pepper corns or white

One teaspoon ground cinnamon

One teaspoon ground cardamom

1/2 teaspoon ground ginger or minced fresh (skin removed)

One very small Serrano pepper deveined and minced or Habanero. (May substitute 1/4 t. of Habanero sauce)

Juice of one large lemon

Extra virgin olive oil for pan grilling


1) Wash and pat dry the Salmon steaks. In a small bowl mix the honey, whiskey, water, and kosher salt. Set to the side.

2) In another small bowl mix: Ground peppercorns, Cinnamon, Cardamom, Ginger and one teaspooon of the Kosher salt. Cut the lemon into wedges, and seed as well as possible.

3) In a very small saucepan heat the mixture from step one (the honey, whiskey, water etc) until boiling. Reduce to a simmer and stir frequently so that the mixture forms a nice glaze.

4) Add enough olive oil to a large Dutch Oven to come up about a half inch. Heat the oil until bubbling a bit, to a smoke point then reduce heat to medium low.

5) Place the dry spices evenly over both sides of the steaks, with the ginger and garlic. Squeeze with a tiny bit of the lemon juice and the glaze but not too much. Pan fry at medium one minute, medium low for two minutes and flip. Do the same with the remaining side. Check the center for complete cooking with a butter knife. Add the minced herbs and pepper half to each side. Cook on low a few more minutes until moist and cooked through. Use a bit of water if necessary. Squeeze with a bit more lemon off heat.

6) On a beautiful platter arrange your Salmon steaks and spoon the hot glaze over the top keeping a bit on the side as a dipping sauce.

Serve with Mashed or Baked Potato, Rice, and Greens or Glazed Carrots

World Cuisine Today Magazine

June 18, 2020