Bourbon-Glazed Barbecued Salmon
Executive Chef Gabe Cabrera house favorite at Salty's at Redondo — these are salmon fillets in a tasty, tangy sauce with a little heat! Serve with steamy mashed potatoes along with crunchy asparagus!
Ingredients
Salmon:
- 2 ea Salmon Fillet 7-8 ounces
- 1/2 teaspoon Kosher Salt and Black Pepper mix 90%-10%
- 1 cup bourbon glaze for basting
- 1 cup grilled corn salad
- 1 1/2 cups mashed potatoes your favorite recipe
- 2 tablespoons green onions diagonally sliced for garnish
- 10 asparagus-spears blanced and reheated with butter
Bourbon Glaze:
- 1 tablespoon whole butter
- 1/2 cup yellow onions minced
- 3/4 cup ketchup
- 1 tablespoon molasses
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons yellow mustard
- 1/2 teaspoon Ground Black Pepper
- 1/4 teaspoon chili powder
- 3 tablespoons Bourbon
Instructions
For the Salmon:
- Heat your barbecue to high heat. Depending on thickness of salmon check the middle to make sure desired temperature is achieved)
- Heat your barbecue to high heat. Depending on thickness of salmon check the middle to make sure desired temperature is achieved)
- Create pocket or gully in foil and place white wine in it.
- Season salmon on both sides with salt and pepper and then place in foil.
- Wrap tight.
- Place on barbecue and then turn it down to medium heat.
- Close the lid and cook for 11 minutes.
- Open up salmon and cover with white peach marmalade.
Bourbon Glaze:
- Melt butter in a pan over med-high heat. Add onions and sauté until soft.
- Add the rest of ingredients except bourbon.
- Reduce heat to medium-low and simmer until sauce thickens, about 15 minutes.
- Stir in bourbon; cook until heated through.
- Blend sauce until smooth and cool.
- Use this basting sauce while grilling the salmon.
Notes
Recipe and Image courtesy of Salty's.
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