Bourbon Grilled Salmon
We are a house divided. Divided by salmon. That’s right, salmon is a hot-button topic in our household.
We have a family friend up the road who owns some land in Alaska. He spends time up there each year fishing and returns with a bounty of salmon. We’re talking ice chest upon ice chest. The freezer gets packed with enough of his catch to last us for months, which is awesome for the salmon-lovers in the house, but not so much for a couple of our brood. They are so over salmon, that serving it to them is like a food-form of fingers on a chalkboard.
After we’re done for the day making our unique whiskey stones, those of us who still love salmon big time get together without the “others” and eat to our hearts content. This summer, the hit has been this bourbon grilled salmon that marinates for half an hour and then gets cooked to perfection. And of course, we always pair our culinary exploits with a tipple of fine bourbon poured over one of our handcrafted whiskey stones. We’re willing to share this great bourbon grilled salmon recipe with you – just don’t tell the “others.”
- 1/2 cup packed brown sugar
- 3 tablespoons bourbon
- 1/8 cup low-sodium soy sauce
- 1 tablespoons fresh lime juice
- 1 teaspoons grated peeled fresh ginger
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 garlic cloves, crushed
- salmon fillet with skin, weighing about 24 ounces
- cooking spray
- Combine the first 8 ingredients in a large zip-top plastic bag; add salmon fillet. Seal bag, and marinate in refrigerator 30 minutes, turning bag once.
- Remove salmon from marinade and pat dry with paper towels. Place on hot grill coated with cooking spray, skin down, and grill until skin is crispy and the meat cooked through 1/3 of the fillet. Then flip the fillet over and grill for about 2-3 minutes more, or until meat is no longer raw. Remove from the grill, place on cutting board, cut into portions.