An easy method for making your own peppermint liqueur. Hot chocolate pairs wonderfully with it.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (4 ounce) fillets frozen salmon fillets
- salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- ⅓ cup bourbon
- 3 tablespoons pure maple syrup
- 1 teaspoon Sriracha sauce, or more to taste
- 1 pinch salt
Instructions
- Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
- Sprinkle salmon fillets with salt and pepper and place into the air fryer basket.
- Air-fry for 6 minutes, or 8 minutes if the fillets are thick.
- Meanwhile, melt butter in a saucepan over medium heat. Stir in bourbon, maple syrup, Sriracha, and salt. Continue stirring while glaze comes to boil. As soon as it boils, immediately lower heat to medium-low, and cook until glaze has thickened, about 10 minutes.
- Brush glaze onto salmon fillets using a silicon brush. Lower air fryer temperature to 370 degrees F (187 degrees C) and air-fry for an additional 6 minutes, or 8 minutes if the fillets are thick.
Reviews
I think that looks too pale. I marinated my salmon first in the maple/bourbon glaze. I air-fried at 400 degrees for 8-10 minutes (depending on the thickness of the filets). In the meantime, I reduced the marinade on the stove and used over cook salmon when serving.
Very Good – I wouldn’t change a thing – Well for the sauce I eyeballed everything and little extra Sriacha – I will be making this again