Sweet Bourbon SalmonPosted: January 9, 2012
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.