In the Pacific Northwest, we are known for our salmon. From Chinook salmon to Koho to Sockeye – if you’re a salmon fan (and who isn’t!) you’ve got Seattle’s seafood king, Chef John Howie right here, sharing one of his PNW signature recipes: Whiskey Glazed Salmon.
“For this recipe, I am working with a beautiful Chinook or King salmon with its wonderfully dark red color,” says Chef Howie. For whiskey, he is using Maker’s Mark Bourbon.
“Is that a whiskey? Yes, that’s an American whiskey,” says the chef. “Bourbon has to come from Kentucky, but this is a beautiful bourbon that adds a lovely sweetness to the dish.”