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.

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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.