Lone Star Steakhouse Sweet Bourbon Salmon by Todd Wilbur

READY IN: 15mins
Recipe by Stacey Sweet

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!

Top Review by Lise in Indiana

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!

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Arrange the fillets on each plate with the chives sprinkled over the top.

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