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Prep4 hrs 30 mins
I created this for wild salmon fillets from Trader Joe's; I think the sweet citrusy sauce is to die for, yet the grilled bourbon-marinated salmon tastes great on its own, too. Use a good-quality bourbon here; I use Knob Creek or Maker's Mark. And I think the flavor is contingent on wild salmon; the farm-raised just doesn't have "that flavor". Prep time includes marinating.
- 2 wild salmon fillets
- 4 tablespoons brown sugar
- 4 tablespoons fresh lemon juice
- 2 tablespoons good-quality Bourbon
- 1 clove garlic, minced
- 1⁄4 cup fresh-squeezed orange juice
- 3⁄4 teaspoon cornstarch, mixed with
- 3 teaspoons hot water, to dissolve
- 1 teaspoon good-quality Bourbon
- 1 tablespoon butter
- 2 teaspoons brown sugar
- In a plastic zipper bag, combine marinade ingredients and add salmon fillets.
- Marinate, refrigerated, for at least 4 hours.
- While grill is heating up, combine all sauce ingredients in a small saucepan and whisk together over medium heat until mixture thickens.
- Set aside.
- When ready to cook, discard marinade.
- Grill salmon fillets until fish flakes easily with a fork; times depend on the thickness of the fish.
- Serve grilled salmon topped with sauce.