Like many manly men, Nick’s spirit of choice is always something in the whiskey, scotch, bourbon family. We have quite the collection.
We had some salmon to put on the grill, and I wanted to do something different with it. I remembered having a bourbon glazed salmon in a restaurant before, and since I knew we had to have some bourbon on hand, I decided to try to recreate it.
Nick wasn’t so keen on me using his favorite, somewhat expensive, bourbon to cook, but after he had the final product, I’m pretty sure he decided it was well worth it. We also got to try out a Christmas gift from Nick’s cousins, Mel and Eric, that was in storage in Pensacola, due to lack of grill!
Bourbon Glazed Grilled Salmon
- 4-5 salmon fillets
- 1/2 cup bourbon
- 1/2 cup dark brown sugar
- 1/4 cup soy sauce
- 2 tbsp honey
- 1/2 tsp ground ginger
- ground pepper, to taste
Heat the grill to medium heat. In a small pot, combine all ingredients (minus the salmon). Bring to a boil, then reduce to a simmer and continue cooking until the sauce has thickened and caramelized. When it gets to the “caramelized” point, it will be all foamy/bubbly and look like this:
Grill the salmon, skin side down, on a mesh grill pan or piece of tin foil (spray the pan/foil with nonstick spray) for 12-15 minutes until cooked through, basting the salmon with the sauce every 3 minutes.
Serve, and drizzle extra sauce over veggies, rice, or whatever else you’re serving with the salmon.
I know it seems like I say it about everything, but this was SO good! Nick agreed. And the grill pan worked great!