- Makes: 4 servings
- Prep 15 mins
- Marinate 1 hr
- Grill 8 mins
This marinated salmon combines brown sugar with bourbon, soy sauce, and ginger. Serve the grilled fish for dinner with French bread and a crisp green salad.
fresh or frozen salmon steaks, cut 1 inch thick
packed brown sugar
Cooking oil or nonstick cooking spray
- Thaw salmon, if frozen. Rinse the fish and pat dry. Place in a plastic bag set in a shallow baking dish.
- In a small bowl, stir together the bourbon, brown sugar, honey, soy sauce, ginger, and pepper. Pour over fish in the bag. Close bag. Marinate fish in refrigerator 1 hour, turning occasionally to distribute marinade.
- Drain fish, reserving marinade. Lightly brush grill rack with oil or lightly coat with cooking spray. Place fish on the rack of an uncovered grill directly above medium coals*. Grill 8 to 12 minutes or until the fish begins to flake easily with a fork, turning once. Brush once with reserved marinade halfway through the grilling time. Discard the remaining marinade. Makes 4 servings.
- To test the temperature of the preheated coals, place your hand above the coals at the height the food will be cooked. Start counting and if you need to remove your hand after 4 seconds, the coals are medium.
(Honey-Bourbon Salmon)Servings Per Recipe 4, Niacin (mg) 13, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 41, sodium (mg) 115, vit. A (IU) 61, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 1, calcium (mg) 26, iron (mg) 1, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 4, sugar (g) 8, Potassium (mg) 845, pro. (g) 34, fiber (g) 0, chol. (mg) 93, sat. fat (g) 2, carb. (g) 8, Fat, total (g) 14, cal. (kcal) 323, Polyunsaturated fat (g) 7, Monosaturated fat (g) 4