Originally Posted by s&wchad

I sometimes use a bourbon glaze to finish a chunk of cooked corned beef, but it would probably be good on salmon too. I baste the meat it in a hot oven using a foil lined pan until it develops a nice dark crust. I'm sure it would work on a grill or in a broiler, but it would probably burn if you fry your salmon in a pan.

My glaze bubbles up in the oven, so I don't bother cooking it first. Depending on your method, you may want to heat the glaze so the sugar dissolves.

I/2 cup brown sugar
3 T soy sauce
2 T molasses
2 T Dijon mustard
Finely minced ginger
1/4 cup bourbon