Prep 15 mins
Cook 0 mins
From www.TopSecretRecipes.com. I am posting this in a response to a request. I found this on a copy-cat site. I hope this is the one!
- 2 (8 ounce) salmon fillets
- 2 teaspoons snipped fresh chives
- 1⁄4 cup pineapple juice
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon kentucky Bourbon
- 1⁄4 teaspoon cracked black pepper
- 1⁄8 teaspoon garlic powder
- 1⁄2 cup vegetable oil
- Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper, and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil.
- Be sure all of the skin is removed from the salmon. Place the fillets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Cover the fish and refrigerate for at least an hour.
- Preheat your barbeque or stovetop grill over medium/high heat. Cook the salmon 5 to 7 minutes per side or until each fillet is cooked all the way through. Regulary brush the fillets with the marinade.
- Arrange the fillets on each plate with the chives sprinkled over the top.
I found this recipe in Todd Wilbur's book and was glad to see it posted here, too - it is a KEEPER! I increased the bourbon to 2 Tbs, and it was still very subtle in the finished salmon. The fish was only marinated for 2 hours and cooked in my HOT grill pan for just 4 minutes per side and rested 2 or 3 minutes. I did brush some reserved glaze on the salmon once or twice while cooking, and once more just before plating. It was delicious; everyone loved it...from my hubby who is not a big salmon fan to my three year old grandson. I used pineapple juice from a can of slices (in juice!) and grilled the pineapple along with the fish, brushing with the glaze, and served the salmon atop the fruit - very pretty. Served with twice-baked potatoes, asparagus, and garlic bread. Can't wait to try it on an outdoor grill this summer, with a bit of mesquite on the coals! Thanks for posting this, Stacey!
I am not adding stars because I did not follow the instructions by grilling the salmon. That simply wasn't possible and I do not have a grill pan. That said when the fish is baked/broiled it takes on the most unappitizing appearence. The glaze bubble up on the fish in a milky like substance. The fish itself was rather tough after only 10 minutes on the oven. I do not blame the recipe because I did not follow the instructions. Just a word to the warning for those plannning on roasting or broiling this dish. The flavor of the actual glaze was very subtle, just a hint of sweet...no flavors other than that.
I came hunting for this recipe, and am SO glad to find it! Thank you! It was fabulous! I used Jack Daniels and increased it to 1 cup, having seen a similar recipe online. I used salmon steaks and left the skin on, no problem. And marinated overnight. It was tasty! My son suggested reserving some of the marinade to put on afterwards, as desired, and reducing the overnight marinating time.