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Bourbon salmon is an easy and delicious dish that is not really alcoholic. The alcohol from the bourbon gets “cooked out,” leaving behind only the distinctive flavor.
1 cup pineapple juice
1/2 cup Glicks Soy Sauce
1/2 cup brown sugar
4 teaspoons Boondocks Bourbon
1 teaspoon cracked black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups Gefen Canola Oil
8 (8-ounce) skinless salmon fillets
2 and 1/2 tablespoons snipped fresh chives, for garnish
Combine pineapple juice, soy sauce, sugar, bourbon, and seasonings in a bowl. Stir to dissolve sugar. Add oil and mix.
Place skinless salmon fillets in a shallow dish and pour three-fourths of the bourbon marinade over fillets (reserve remaining marinade for brushing on fish as it cooks). Cover and refrigerate for at least an hour and up to eight hours.
Remove fish from marinade and grill on medium-high, or broil in oven for five to seven minutes, until cooked through, brushing fillets with reserved marinade every two minutes.
Arrange fillets on plate and sprinkle with chives to garnish.
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