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Grilled Salmon with Bourbon Glaze

Ingredients

  • 4 6 to 8 ounce salmon fillets skin removed
  • freshly ground black pepper
  • 1/3 cup dark brown sugar
  • 1/3 cup bourbon
  • 1/4 cup soy sauce
  • 1 teaspoon hoisin sauce
  • 4 garlic cloves minced
  • 2 tablespoons fresh gingerroot peeled and minced
  • 1/3 cup orange juice preferably freshly-squeezed
  • 1 lemon juice only

Instructions

  • Season salmon with pepper. Combine remaining ingredients. Place salmon in a glass or plastic container or large zip-lock bag. Reserve 1/2 cup of the marinade. Pour remaining marinade over salmon and refrigerate 2 to 4 hours, turning occasionally. Remove salmon from marinade (discard marinade). Pat fish down with paper towels and air dry in the refrigerator for 30 minutes. Grill fish over white-hot coals until just cooked…a little rare in the center is perfect! Just before removing from the grill, brush with reserved marinade.