I threw this together when I found salmon filets on sale at my local supermarket. Pre-prohibition style Knob Creek bourbon is 100-proof and aged 9 years – the high alcohol content assures a kickass glaze when fired over real wood charcoal.
Make sure the fish you select is very fresh – grill with the skin-side down and use care when turning the filets so you don’t ruin the presentation – salmon is very fragile when cooked and will fall apart if handled too much.
2 large fresh Atlantic salmon filets with skin
For the Marinade:
2 tbs. soy sauce
1 tbs. fine-ground fresh ginger root
4 cloves minced garlic
Juice of one lemon
1/2 cup XV olive oil
Salt and fresh-ground black pepper to taste
For the Glaze:
3 shots premium Knob Creek bourbon
4 tbs. brown sugar
2 tbs. honey
Juice of 1/2 lemon
1/2 stick salted butter
Real wood charcoal
Prepare the marinade ingredients and mix well in a bowl. Place the salmon filets in a Ziplock bag and add the marinade. Seal and let sit in your fridge for at least four hours. Rotate every hour.
Melt the butter over low heat in a small, heavy cast-iron skillet and add the glaze ingredients. Stir constantly until the sugar is dissolved. Shut off the heat.
Remove the fish from the refrigerator and let warm at room temperature for 1/2 hour before grilling.
Prepare an outdoor Weber grill with enough charcoal for a medium-hot fire. When the charcoal starts to turn white, level and oil the grilling grate with a little vegetable oil so the fish doesn’t stick.
Remove the filets from the marinade and place directly in the center of the grill; skin-side down. Cover and grill vented for about 5 minutes. Brush with the marinade and grill for an additional 3-4 minutes. (Waiting until basting ensures that raw juices don’t get redistributed and contaminate the fish.)
Baste again and then CAREFULLY flip the fish over so the skin side is up. (The skin should be charred and peel off – this is normal.) Baste and grill covered for another three minutes. Baste. Flip back over and baste one last time. Grill covered an additional 2 minutes until the filets flake easily and the internal temperature in the thickest part reads 130°-F.
Remove and serve immediately. Fish should flake apart when done in the thickest part of the filet. Enjoy — This recipe is amazing!
Note: Culinary Compost never endorses products for profit, and has received no monetary compensation for the content of this post.