Sweet Bourbon Salmon

From February 18, 2008:  One of my hubby’s friends gave him two bottles of bourbon.  One is 126 proof and the other is 107 proof.  Whew!  They are strong!  I am not a big fan of whiskey.  I was looking for a way to use the bourbon and created this recipe based on a drink recipe (bourbon and pineapple juice).   The salmon was much better than the drink.  This recipe is easy and delicious.  The marinade makes a nice carmelized coating on the salmon.  I wouldn’t let the salmon marinate more than 1 hour, or the bourbon flavor will be too strong.  I served the bourbon salmon with buckwheat noodles and spinach sauteed with mushrooms and garlic.

Sweet Bourbon Salmon

2 8 oz salmon fillets
1/2 cup bourbon
1/4 cup pineapple juice
2 T. soy sauce
2 T. brown sugar
1/8 tsp garlic powder
salt and black pepper, to taste
2 T. coconut oil

Combine bourbon, pineapple juice, soy sauce, brown sugar, garlic powder, salt, and pepper in a bowl. Stir to dissolve sugar.

Remove any skin on salmon fillets.  Put fillets in a dish and pour marinade over them.  Let sit in the fridge for one hour or longer. The longer it sits, the more the marinade seeps into the fillets .

Heat the coconut oil in a skillet and cook the salmon on medium heat.  Brush the marinade over the filets as they are cooking.  The salmon is done when the fillet is cooked through and has a nice golden color. The salmon could also be grilled.


One Comment on “Sweet Bourbon Salmon”

  1. […] This morning I threw this recipe together to go with my over-easy eggs. It’s a great side dish. I can imagine it would be an excellent side for Teriyaki (or Sweet Bourbon) Salmon. […]

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