grilled salmon, the house special

Name: Grilled Salmon, The House Special
Prep time: 1 h
Cook time: 15 min
Yield: 2
Cuisine: American
Ingredients: 1-2 lb - fresh salmon fillet, skin on; 1/3 cup(s) bourbon; 1/4 cup(s) soy sauce; 1/4 cup(s) Dijon mustard; 1/4 cup(s) brown sugar, lightly packed

(3 ratings)

A piece of Grilled Salmon The House Special on a plate.

review

Blue Ribbon Recipe by

Greg Appel

@ElJefe

Sunderland, MD

This recipe has long been a family fave. Very easy, with simple ingredients that you can almost always find in the house. Delicious served with my Chilled Asian Cucumber Salad.

Blue Ribbon Recipe

Salmon tends to be a little on the strong side, but the marinade really mellows out the flavor in this recipe. Slightly sweet and tangy, it's really good! We think this salmon recipe could convert even people that don't care for salmon. Grilling outside added a little smokiness, but cooking it on an indoor grill is great too. You can definitely make this simple salmon recipe year-round.

— The Test Kitchen @kitchencrew

(3 ratings)

yield 2 -4

prep time 1 Hr

cook time 15 Min

method Grill

Ingredients For grilled salmon, the house special

1-2 lb

fresh salmon fillet, skin on
1/3 c

bourbon
1/4 c

soy sauce
1/4 c

Dijon mustard
1/4 c

brown sugar, lightly packed

How To Make grilled salmon, the house special

1
Whisk together marinade ingredients.

2
Put marinade ingredients in a large Ziploc bag and mix. Cut fillet in half crossways and place both halves in bag. Turn to coat, squeeze air out and seal. Marinate at least 1 hour and longer for more intense flavor.
3
Prepare grill for direct heat cooking. When coals are ready, move coal grate to its lowest position from the cooking grate. If using a gas grill, a medium heat will do. Adding wood chips for some smoke is optional, but only until you have done it. Oil the cooking grate where the fish will be placed.
4
Place fish, skin side down, and grill for 5 mins. Due to variance in grill heat, check the fish by lifting a corner. If the fish sticks, give it a little more time.
5
When done, the fish will pull back from the grate. With a large spatula flip the fish, and cook for another 5 - 7 mins or until the fish is cooked through.
6
You can check for flaking with a fork in the thickest part. When done move spatula under fish and on top the skin, the fish will slide easily off leaving the skin on the grate.
7
The alcohol content is cooked out of the fish, leaving just wonderful flavors.
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