⅛-1/4teaspooncayenne pepperdepending on your preference
¼teaspoonsmoked paprika
2tablespoonsbourbon whiskey
1 ½tablespoonlemon juice
Additional lemon slicesto serve
Instructions
Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Space the salmon fillets at least 1 inch apart on the baking sheet.
In a small microwave-safe mixing bowl, whisk together the brown sugar, salt, cornstarch, chili powder, cayenne pepper, paprika, bourbon, and lemon juice together until combined.
Heat the brown sugar mixture in the microwave on 75% heat at 45-second intervals, stirring between intervals, or until the glaze thickens up.
Bake the salmon in the preheated oven for 6 minutes.
Brush the glaze evenly over the salmon fillets. Bake for another 5-7 minutes, or until the fish flakes easily with a fork or reaches an internal temperature of 145 degrees Fahrenheit.
Serve the salmon hot drizzled with pan juices and glaze and lemon slices to garnish (if desired).
Notes
Aluminum foil sprayed with non-stick spray can substitute for the parchment paper.
Salmon leftovers will last covered in the fridge for 1-2 days, but are best consumed fresh.
To make this recipe processed sugar-free, substitute maple syrup for the packed brown sugar.