Foley's North Atlantic Salmon Recipe
chargrilled | Elijah Craig bourbon glaze
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Ingredients
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Salmon
Bourbon Glaze
Method
Preparation of Bourbon Glaze
- 1
Make the Glaze
In a medium saucepan, combine the Elijah Craig bourbon, brown sugar, soy sauce, Dijon mustard, minced garlic, and ground ginger. Stir well to combine.
- 2
Simmer the Glaze
Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the glaze has thickened to your desired consistency. Stir occasionally to prevent burning.
- 3
Cool the Glaze
Remove the saucepan from heat and let the glaze cool while you prepare the salmon.
Preparing the Salmon
- 4
Prepare the Salmon Fillets
Pat the North Atlantic salmon fillets dry with paper towels. Brush them lightly with olive oil, then season both sides with salt and black pepper.
- 5
- 6
- 7
Glaze the Salmon
During the last 2-3 minutes of grilling, brush the bourbon glaze over the salmon fillets generously, allowing it to caramelize slightly.
Serving
- 8
Serve
Remove the salmon from the grill and let it rest for a few minutes. Drizzle with additional bourbon glaze if desired, and serve with your choice of sides such as grilled vegetables or rice.