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Bourbon-Glazed Fried Salmon Nuggets Recipe
Bourbon-Glazed Fried Salmon Nuggets Recipe-October 2024
Oct 7, 2024 3:00 AM
Bourbon-Glazed Fried Salmon Nuggets

  Bourbon glaze is one of the most flavorful sauces out there, and no, it doesn’t get you drunk. (Unless you’re pouring a couple glasses on the side when making this recipe—nobody’s judging!) Fried salmon is one of those things you don’t see too often, but as soon as you try it, I promise you’ll be hooked. These nuggets are perfect for dipping in spicy ranch.

  This recipe was excerpted from ‘Somethin’ Outta Nothin’’ by Lorenzo Espada. Buy the full book on Amazon.

  All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

  

What you’ll need

  Chevron

  Chevron

  Frank's RedHot Original Hot Sauce

  $3 At Amazon

  Garlic Powder

  $8 At Burlap and Barrel

  Smoked Paprika

  $8 At Hive

  Deep Fry / Candy Thermometer

  $37 $24 At Amazon

  

Ingredients

Makes 3 to 4 servings

  1½ lbs. skinless salmon, cut into 1- to 2-inch cubes

  1 cup buttermilk

  ½ cup hot sauce

  Neutral oil, for frying

  

For the flour coating

2 cups all-purpose flour

  1 Tbsp. garlic powder

  1 Tbsp. lemon pepper

  1 Tbsp. onion powder

  1 Tbsp. smoked paprika

  1 tsp. black pepper

  1 tsp. cayenne

  

For the bourbon glaze

½ cup brown sugar

  ¼ cup apple cider vinegar

  ¼ cup honey

  Juice of ½ orange

  2 Tbsp. soy sauce

  1 garlic clove, minced

  1 tsp. minced ginger

  ¾ cup bourbon

  

Step 1

In a large bowl, combine the salmon, buttermilk, and hot sauce. Place in the refrigerator and let marinate for at least 30 minutes.

  

Step 2

Make the coating: In a large bowl, combine the flour, garlic powder, lemon pepper, onion powder, paprika, black pepper, and cayenne. Mix well.

  

Step 3

Make the glaze: In a medium saucepan over low heat, combine the brown sugar, vinegar, honey, orange juice, soy sauce, garlic, and ginger. Bring to a simmer.

  

Step 4

Add the bourbon and cook out the alcohol, 5 to 8 minutes. The sauce should begin to thicken slightly, enough to coat the back of a spoon. Remove from the heat and let cool.

  

Step 5

Heat 2 to 3 cups of oil to 375°F in a medium pot.

  

Step 6

Add the salmon, a few pieces at a time, to the flour mixture until all pieces are thoroughly coated and you can no longer see the salmon underneath.

  

Step 7

Add the salmon to the oil and fry, in batches if needed, until golden brown, 5 to7 minutes. Transfer to a paper towel-lined plate.

  

Step 8

While the salmon is still hot, lightly toss in a bowl, coating the nuggets with the glaze. Enjoy!

  Excerpted from Somethin’ Outta Nothin’. Reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2023 by Lorenzo Espada. Buy the full book from Amazon or Penguin Random House.

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