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!
- 2 (453.59 g) salmon fillets
- 9.85 ml snipped fresh chives
- 59.14 ml pineapple juice
- 29.58 ml soy sauce
- 29.58 ml brown sugar
- 4.92 ml kentucky Bourbon
- 1.23 ml cracked black pepper
- 0.59 ml garlic powder
- 118.29 ml vegetable oil
Directions See How It's Made
- 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.