Bourbon Glazed Salmon

Bourbon Glazed Salmon

2 6-ounce salmon fillets, skin on
1 tablespoon olive oil
1/4 cup brown sugar
1/4 cup bourbon
2 tablespoons tamari soy sauce, low sodium
juice of 1/2 lime
1 teaspoon fresh ginger, finely minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/8 teaspoon freshly ground black pepper
1 teaspoon sesame seeds, toasted (I used half white and half black)
3 green onions, thinly sliced (3 to 4)

Combine the brown sugar, bourbon, soy sauce, lime juice, ginger, garlic and peppers in a small bowl. Stir well to combine; set aside.
Heat the oil in a medium non-stick skillet over medium to medium-high heat. Add the salmon skin side down and cook for 4 to 5 minutes, until the skin browns.
Turn the salmon and add the glaze to the pan. Cook for another 4 to 5 minutes. Remove salmon from the glaze and place on warmed plates skin side down.
Continue to cook the glaze another 2 to 3 minutes, if needed, to thicken slightly. Pour the glaze over the salmon and garnish with the sesame seeds and green onions.