Best 5 Grilled Bourbon Salmon Recipes

HONEY BOURBON GRILLED SALMON

Steps:

• 1) Rinse salmon & pat dry. 2) Gently place in a large plastic bag. 3) In a small bowl- stir together bourbon, brown sugar, honey, soy sauce, ginger & pepper. 4) Pour sauce over salmon into bag. Marinate in frig for 1 hour, turning occasionally. 5) Get out your fish bag, set aside marinade. Take salmon out 6) Spray down the grill with non-stick spray. 7) Place fish on grill, brushing the fish down with leftover marinade. 8) Grill for 8-10 minutes. Your salmon will be done when it easily flakes with a fork. Enjoy, you've created a masterwork!

GRILLED ORANGE AND BOURBON SALMON

Steps:

• Combine first 8 ingredients in a large zip top bag, and add salmon to bag.
• Seal and marinate in refrigerator for 1& 1/2 hours, turning bag occasionally.
• Prepare grill or broiler.
• Remove salmon fillets from bag, reserving marinade.
• Place salmon on broiler pan coated with cooking spray.
• Cook 6 minutes on each side or until fish flakes easily when tested with fork, basting frequently with reserved marinade.

GRILLED ORANGE-AND BOURBON SALMON

Steps:

• Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1 1/2 hours, turning bag occasionally. Prepare grill or broiler. Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade. Yield: 4 servings NUTRITION PER SERVING CALORIES 365(35% from fat); FAT 14.1g (sat 2.5g,mono 6.8g,poly 3.1g); PROTEIN 36g; CHOLESTEROL 111mg; CALCIUM 34mg; SODIUM 575mg; FIBER 0.3g; IRON 1.4mg; CARBOHYDRATE 18g Cooking Light, JUNE 1999

GRILLED ORANGE AND BOURBON SALMON FILLETS

Steps:

• In a bowl whisk together the first 8 ingredients.
• Pour into n a large heavy ziploc plastic bag.
• Add in the salmon fillets; seal bag tightly, and turn bag to coat evenly.
• Place in the refrigerator for 2 hours.
• Remove the fillets from the bag and reserve the marinade.
• Place the fillets on a preheated outdoor grill (sprayed with cooking spray) or under the oven broiler.
• Cook for about 6 minutes on each side, basting with reserved marinade until the fish flakes easily when tested with a fork.
• Season with salt and pepper.

BOURBON GRILLED SALMON

Steps:

• Heat the grill to medium and prepare it for indirect cooking. On a charcoal grill, bank the coals on one side and cook on the cooler side. On a gas grill, turn off one burner and cook on the cooler side. Check for and remove any small bones from the fillet, brush on all sides with olive oil, then season with salt and pepper. Lay the fish, skin side down, directly on the cooking grate, on the cooler side of the grill. Cook until opaque, but still moist, about 20-25 min. Meanwhile, in a small bowl, whisk together the maple syrup, orange zest and juice, bourbon and a pinch of salt. Brush the glaze over the fillet in the last 10 minutes of cooking. Do NOT turn the fillet during cooking. Transfer the fillet to a serving platter by sliding a spatula between the fish and the skin. Keep the fillet warm. (Optional) Slide the skin over to the hot side and cook until bubbling with a closed lid. Serve the skin as you would a chip.