Tutorial Prepare Appetizing Whiskey Grilled Salmon

Whiskey Grilled Salmon. For this Bourbon Glazed Salmon Recipe with Grilled Asparagus, I used it as both, which I think is kind of the ultimate one-two flavor punch. It's also fun to cook with bourbon because naturally, you get to drink a few swigs while you cook :-). These salmon fillets are grilled hot and fast with a sweet whiskey marinade that gives them a fantastic flavor and nice, crisp glaze when grilled.

Add salmon fillets to grill and discard marinade. If desired, plate salmon and add a sprinkle of salt to each fillet. After scaling and de-boneing, rinse and dry. You can have Whiskey Grilled Salmon using 14 ingredients and 27 steps. Here is how you cook it.

Ingredients of Whiskey Grilled Salmon

1. You need of Salmon.
2. Prepare 1 cup of Jack Daniels wood chips.
3. Prepare 1 1/2 lb of wild caught sockeye salmon.
4. Prepare 1 of butter-olive oil spray, to coat fish.
5. You need 1 of freshly ground pepper corns, to taste.
6. It's 1 bunch of fresh dill weed.
7. It's of Asparagus.
8. It's 1 bunch of asparagus.
9. You need 1 tbsp of minced garlic.
10. It's 1/4 cup of extra virgin olive oil.
11. It's of Spinach.
12. Prepare 1 bunch of fresh spinach.
13. Prepare 1/4 cup of Extra virgin olive oil.
14. It's 1 tbsp of minced garlic.

Place the fish on the plate. Mix all ingredients thoroughly in a non-reactive bowl (glass or plastic). Place salmon on a grill rack or broiler pan coated with cooking spray. Season salmon with salt, black and red pepper.

Whiskey Grilled Salmon step by step

1. SALMON:.
2. Lay foil flat and place wood chops in the center..
3. Perforate the foil by jabbing it with a fork or something else just as pokey..
4. Place foil with wood chips on top of fire to build smoke and close lid to grill..
5. Measure and place another foil sheet down for the fish..
6. Place filet skin side down and inspect fish and remove any bones..
7. Spray butter-oil on fish to coat the flesh evenly..
8. Grind pepper on fish as you see fit..
9. Add dill leaves to fish, discarding stems..
10. Place foil containing the fish on the grill and close the lid..
11. Once at medium temperature, add the spinach and mix oil and garlic evenly amongst the spinach. Watch it because this doesn't take long..
12. ASPARAGUS:.
13. Lay out another sheet of foil for the asparagus..
14. Drizzle EVOO over the asparagus an add the garlic..
15. Mix the oil and garlic in the asparagus to ensure it is incorporated..
16. Add the asparagus to the grill next to the fish..
17. SPINACH:.
18. Add EVOO and garlic to pan and heat..
19. Turn fame off when complete..
20. Remove the salmon once its internal temperature has reaches 145°F..
21. Remove the asparagus after the fish..
22. PLATING:.
23. A square or rectangular plate will work best for this..
24. Place a bed of spinach down, just larger than the piece of salmon you intend to cut..
25. Cut a piece of salmon in a nice rectangle and place upon the spinach..
26. Lay spinach out how it will make the most sense and look the best..
27. Enjoy hot and pair with a Chardonnay or savignon blanc..

Rub top side of salmon in butter turn and bake skin side down. Salmon is one of the most versatile proteins around, and it's one of the most popular fishes for any time of year for a few good reasons: It's plentiful, it's delicious, and it's very easy to cook. Preheat the grill or non-stick sauté pan to high. Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Remove salmon from marinade and place on a rack over a roasting pan.