Bourbon-Glazed Barbecued Salmon

Bourbon-Glazed Barbecued Salmon
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!

Bourbon-Glazed Barbecued Salmon

Serves 2

Salmon Ingredients

2 each salmon fillet (7-8 ounces)
1/2 teaspoon Kosher salt and black pepper mix 90%-10%
1 cup bourbon glaze, for basting see recipe below)
1 cup grilled corn salad (see recipe below)
1 1/2 cups mashed potatoes, your favorite recipe
2 tablespoons green onions, diagonally sliced for garnish
10 asparagus-spears, blanched and reheated with butter

Salmon Directions
  1. Heat your barbecue to high heat. Depending on thickness of salmon check the middle to make sure desired temperature is achieved)
  2. Make a big enough piece of foil to hold the salmon and wrap it over 1 more time.
  3. Create pocket or gully in foil and place white wine in it.
  4. Season salmon on both sides with salt and pepper and then place in foil.
  5. Wrap tight.
  6. Place on barbecue and then turn it down to medium heat.
  7. Close the lid and cook for 11 minutes.
  8. Open up salmon and cover with white peach marmalade.
Bourbon Glaze Ingredients (yields 1 cup)

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

Bourbon Glaze Directions
  1. Melt butter in a pan over med-high heat. Add onions and sauté until soft.
  2. Add the rest of ingredients except bourbon.
  3. Reduce heat to medium-low and simmer until sauce thickens, about 15 minutes.
  4. Stir in bourbon; cook until heated through.
  5. Blend sauce until smooth and cool.
  6. Use this basting sauce while grilling the salmon.
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