Step 1

For the bourbon glaze: In a small saucepan over medium heat, combine the bourbon, brown sugar, Worcestershire sauce, honey, Dijon mustard, vinegar, garlic powder, and 1 teaspoon kosher salt. Simmer the mixture, stirring frequently until the sugar has dissolved. Continue to gently simmer the glaze, without stirring, until it has reduced by half, 12 to 15 minutes. Cool for at least 15 minutes before using, to give it a chance to thicken up.

Step 2

For the salmon: Position a rack in the upper third of the oven and preheat the broiler. Line a baking sheet with parchment paper. Season the flesh side of each fish fillet with 1/2 teaspoon salt and 1/2 teaspoon pepper (or if they don’t have skin, sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper on each side). Place them, skin-side down, side by side on the baking sheet. Broil for 4 minutes. Remove the salmon from the oven and, using a pastry brush, brush liberally with some of the bourbon sauce. Return the baking sheet to the broiler for 1 minute. Or, if you fillets are particularly thick, check for doneness, and if necessary, go a little longer.

Step 3

Brush the fillets again with the bourbon sauce and transfer to a platter. Pour the extra sauce into a serving dish, and serve alongside the salmon for drizzling and dipping. (If you brush the sauce on too soon, the sugars in the glaze could burn, so doing it toward the end of cooking and then once more when the fish is out of the oven works out perfectly.)