Prep 10 mins
Cook 25 mins
This recipe was demonstrated at the 2010 Pensacola Seafood Festival. It is from Flounder's Chowder House, and the originator is Mark Murphy. Yum, yum, yum! Prep time does not include the time to get your grill ready.
- 1 salmon fillet, skin removed
- 1⁄4 cup pineapple juice
- 3 tablespoons brown sugar
- 1⁄4 cup beef bouillon
- 1 teaspoon black pepper
- 1⁄4 cup Bourbon
- 1⁄4 cup soy sauce
- cornstarch, slurry (as needed)
- 2 tablespoons roasted peanuts, chopped
- 5 slices smoked bacon, chopped
- For the glaze, combine the juice, brown sugar, bouillon, pepper, bourbon and soy sauce. Bring to a boil and cook for 3 to 4 minutes. Turn heat down to a simmer. Thicken to your desired thickness with cornstarch slurry (equal parts cold water mixed with cornstarch -- be careful, it will thicken quickly!).
- For the topping, fry the bacon in a skillet over medium heat until crisp. Add peanuts and cook until the peanuts are heated through and hot, about 1 minute.
- Grill the salmon over medium-high heat to desired doneness. (I cook 2 minutes, turn 45 degrees and cook 2 minutes more, flip the salmon and cook 2-3 minutes, rotate 45 degrees and cook 2-3 minutes more, until it flakes nicely) Baste with the glaze while you are grilling the salmon.
- Finish by topping the salmon with the bacon and peanuts.
Absolutely wonderful! The Bourbon sauce is so full of flavor, a perfect compliment to the Salmon. Made as written only omitting the peanut garnish. This is a keeper, thanks breezermom for posting. Made for Photo Tag Early Fall 2011.
I didn't add the bacon or peanut topping, but did all the rest exactly to recipe. It was very easy to make and thickened up well. I like my glaze a little on the sweeter side, so I would add a bit more sugar. I'll probably make this again (with my modification).