Cooking Steps

• Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
• In a small saucepan, melt butter over medium heat. Add bourbon and cook for about 2 minutes to cook off the alcohol.
• Add orange juice, brown sugar, orange zest, and cayenne pepper. Bring to a simmer and cook for 10 to 15 minutes, stirring occasionally, until the mixture reduces and thickens to a glaze consistency. Remove from heat and set aside.
• Pat the salmon pieces dry with paper towels, then drizzle with oil, and about ⅓ of the glaze. Add the orange zest and minced garlic.
• In a separate small bowl, combine kosher salt, black pepper, paprika, dried thyme, dried oregano, onion powder, garlic powder, and cayenne pepper (if using). Mix well, then sprinkle over the salmon. Toss to combine to ensure all sides are coated with seasoning.
• Place seasoned salmon on the prepared baking sheet in a single layer.
• Bake for 8-12 minutes, or until salmon flakes easily with a fork and reaches an internal temperature of 130-140°F (depending on desired doneness). You can remove the salmon from the oven a few degrees below your target temperature, as the internal temperature will continue to rise. If desired, the last few minutes of cooking can be broiling on high to get a slight caramelization to the salmon from the glaze.
• Remove from oven and immediately drizzle with more glaze.
• Let rest for 2 to 3 minutes before serving. Garnish with parsley and or green onions. Serve with any additional glaze on the side on a bed of rice if desired.