Bourbon Marinated Salmon Recipe
We joined our friends for dinner the other night, and they had bought a salmon for the meat-eaters present. This is what my husband had to say about the way he decided to prepare it:
"Living, as I do, in the Appalachian Mountains of North Carolina, my favorite fish is good, fresh trout from a local stream--preferably as near to whole as I can get it. However, at a request from friends for salmon, I tried to do as much with it as I could. Given an excellent cut of fish like sockeye, I would prefer poaching or something really very subtle to preserve the flavor of the meat. This was fairly garden variety salmon, however, so I was more adventurous. I wanted some sweetness and a taste of smoke--a bourbon marinade was in order. This marinade is also perfect for trout and even does interesting things with shrimp and chicken."
Bourbon Marinated and Grilled Salmon Recipe
- 1 large salmon fillet
- 1 cup Bourbon or Whiskey
- 1 cup molasses
- 1/2 cup Braggs Liquid Aminos (or Soy Sauce)
- 2 Tablespoons yellow mustard
- 2/3 cup minced onion
- dash of Worcestershire sauce
- dash of black pepper
- hot sauce to taste
1. Place the fish scales-side down in a baking dish or other shallow container and cover it with the marinade. Add water just until the level of the liquid is over the level of the fish. Allow the fish to marinade for an hour or more covered in the refrigerator.
2. Prepare a charcoal grill for indirect cooking. Use charcoal or small pieces of wood (oak and fruit-woods work best) to one side of the grill, leaving an area large enough to cook the fish away from the direct heat. Allow the fire to establish a coal bed. Just before putting the fish on, add some fresh wood or wood chips to encourage smoke.
3. Place the fish scales-side down on a piece of tin foil. The tin foil prevents the fish from sticking to the grill and allows you to remove the skin easily before serving. Place the tin foil and fish on the grill and close the grill. Allow it to cook for about ten minutes or until desired temperature is reached. Do not flip.
4. After removing the fish from the grill, cut portions from the filet and use a spatula to separate the meat from the skin. The skin should come away easily and stick the tin foil, allowing you to lift the meat off intact.
5. Serve with delicate vegetables as a side. We served it with young spring carrots, green beans, and new potatoes steamed with butter and dill.
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