Sesame Crusted Pan Seared Verlasso Salmon with Bluegrass Maple Glaze

Prep Time: 10 minutes

Cook Time: 20 minutes 

Total Time: 30 Minutes 

Ingredients for Salmon: 

  • 1 T.  High heat cooking oil, like avocado oil 
  • 2 T.  Butter 
  • 4, 6-ounce Verlasso Salmon filets, score skin side, pat dry 
  • 1/4 c. Bourbon Smoked Sesame Seeds 
  • 1 T. Bourbon Smoked Garlic Salt plus extra for seasoning

Method of Prep: 

  1. Preheat oven to 350 degrees Fahrenheit. 
  2. Spread Bourbon Smoked Sesame Seeds and Bourbon Smoked Garlic Salt in a shallow dish. 
  3. Pat Salmon filets dry with a paper towel and lightly season with Bourbon Smoked Garlic Salt, then press flesh sides of filets into the Bourbon Smoked Sesame Seed/Bourbon Smoked Garlic Salt mixture to coat.
  4. Using an oven-safe pan, heat 1 Tablespoon of oil on high until hot, about 3 minutes. 
  5. Add the crusted side of the salmon to the pan. Reduce heat to medium-high; continue to cook until the crusted side starts to brown and the bottom half of filets turn opaque, about 4-minutes. Add butter and cook for an additional 2-minutes.
  6. Gently turn filets skin side down and finish in the oven for 5-10 minutes, or until lightly browned and to your specification of doneness. Remove from heat.

Bluegrass Maple Glaze 

Ingredients Bluegrass Maple Glaze: 


  • 1/4 c. thinly sliced scallions 
  • 1/4 c. thinly sliced sweet peppers 
  • 1 lime, cut into wedges

Method of Prep: 

  1. In a small saucepan, add Bourbon Barrel Aged Maple Syrup, Bluegrass Soy Sauce, and freshly sliced garlic and chili flakes (if desired). 
  2. Bring the sauce to a simmer stirring slowly with a heat-safe spoon. 
  3. Cook for 5-minutes or until the garlic is tender. 
  4. Remove from heat. 
  5. Let cool for 10 minutes and pour into a small glass container. 

Good for 2-weeks in the refrigerator.