This salmon marinade has been in our repertoire for many years and is still the most used recipe for grilling salmon. I swiped this recipe from a good little cookbook, “Top Secret Restaurant Recipes,” along with other recipes like Outback’s comeback sauce and Cracker Barrel’s hash brown casserole. This marinade is fast, easy and adds great flavor and moisture to salmon. The key to cooking fish, is not to overcook. Learn to use a thermometer or the feel test to determine your desired cooking temperature.
WHAT YOU’LL NEED:
- 1/4 cup of pineapple juice
- 2 tablespoons of soy sauce
- 2 tablespoons of brown sugar
- 1 teaspoon of Kentucky bourbon
- 1/4 teaspoon of cracked black pepper
- 1/8 teaspoon of garlic powder
- 1/2 cup of vegetable oil
- 2 teaspoons snipped fresh chives
- Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper, and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil.
- Be sure that all of the skin is removed from the salmon. Place the fillets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on as it cooks. Put a lid over the fish and refrigerate for at least one hour.
- Preheat your barbecue or stovetop grip over medium/high heat.
- Cook the fish for 5-7 minutes per side or until each filet is cooked all the way through. Regularly brush the fillets with the marinade.
- Remove from the pan and serve.
Article Provided By: Scarborough Fare Catering