Ingredients:

  • 1/2 cup bourbon
  • 1/4 cup packed brown sugar
  • 1/4 cup soy sauce (low-sodium preferred)
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch (optional, for thickening)
  • 4 salmon fillets (6 oz each, skin-on preferred)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • Fresh herbs (e.g., parsley or cilantro, for garnish)

Instructions:

  1. In a saucepan, combine bourbon, brown sugar, soy sauce, garlic, Dijon mustard, and ginger.
  2. Bring to a simmer over medium heat.
  3. Reduce heat and let it simmer for 5-7 minutes until slightly thickened.
  4. For a thicker glaze, dissolve cornstarch in water, add to the mixture, and simmer until thickened.
  5. Season salmon fillets with salt and black pepper.
  6. Place salmon in a shallow dish and pour half of the glaze over it.
  7. Cover and marinate in the refrigerator for 30 minutes.
  8. Preheat the grill to medium-high heat (about 400°F/200°C).
  9. Lightly oil the grill grates to prevent sticking.
  10. Remove salmon from the marinade and discard excess marinade.
  11. Brush salmon with olive oil on both sides.
  12. Place the salmon on the grill, skin-side down, and cook for 4-6 minutes.
  13. Flip carefully and grill for an additional 4-6 minutes, or until salmon flakes easily and reaches 145°F (63°C).
  14. Brush the grilled salmon with remaining glaze just before removing it from the grill.
  15. Garnish with fresh herbs and serve hot.