Bourbon Salmon Platter Recipe

Prep Salmon

Pat the salmon fillets dry with paper towels. Season both sides lightly with kosher salt (about 1/4 tsp per fillet) and freshly ground black pepper. Let rest at room temperature while you make the glaze and preheat the grill to medium-high (about 400°F / 200°C).

Make Bourbon Glaze

In a small saucepan over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the minced garlic and cook 30 seconds until fragrant. Stir in 3 tablespoons packed brown sugar, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard and 1 tablespoon bourbon. Bring to a simmer, stirring to dissolve the sugar.

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering glaze and cook 1–2 minutes until the sauce thickens slightly to coat the back of a spoon. Remove from heat and stir in 1 teaspoon fresh lemon juice. Taste and adjust: add a pinch of salt if needed. Keep warm.

Grill Salmon

Oil the grill grates and brush the salmon flesh lightly with remaining 1 tablespoon olive oil. Place salmon skin-side down on the preheated grill. Close the lid and grill 4–6 minutes, depending on thickness, until the skin releases easily and the salmon is mostly cooked (internal temperature ~115–120°F / 46–49°C).

Brush a generous layer of bourbon glaze over the flesh, then flip carefully and grill an additional 1–2 minutes to set the glaze and finish cooking to medium (125–130°F / 52–54°C) or to desired doneness. Transfer salmon to a platter and spoon any reserved glaze over the fillets. Garnish with chopped parsley.

Prep and Preheat

Preheat the oven to 375°F (190°C). Butter a shallow baking dish (about 8x8 inches or similar). Thinly slice potatoes (about 1/8" thick) and slice the onion.

Make Sauce

In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the thinly sliced onion and cook 4–5 minutes until softened. Sprinkle 2 teaspoons flour over the onions and stir 1 minute to cook the raw flour taste. Slowly whisk in 1.5 cups milk and 1/2 cup heavy cream until smooth. Add 1/2 teaspoon garlic powder, 1 teaspoon thyme, 3 teaspoons salt and 1 teaspoon black pepper. Simmer gently 3–4 minutes until the sauce slightly thickens.

Assemble and Bake

Arrange a single layer of potato slices in the prepared dish, overlapping slightly. Pour a portion of the cream sauce over the layer and sprinkle a couple tablespoons of the grated cheese. Repeat layers until potatoes, sauce and cheese are used, finishing with the remaining cheese on top. Cover tightly with foil and bake 30 minutes. Remove foil and bake an additional 20–25 minutes until potatoes are tender and top is golden and bubbling. Let rest 10 minutes before serving so sauce sets.

Prep and Grill

Toss the trimmed asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. When the grill is hot (same grill used for salmon at medium-high), lay asparagus perpendicular to the grates. Grill 3–5 minutes, turning occasionally, until tender-crisp and slightly charred.

Remove from grill and transfer to a serving platter. Serve with lemon wedges for squeezing over the asparagus and salmon.