Grilled Salmon with Sweet Bourbon Glaze and Hickory Smoke

Grilled Salmon with Sweet Bourbon Glaze and Hickory Smoke


  • 2 cups hickory wood chips (optional)
  • 2 pounds of center-cut salmon fillet with skin on
  • 1/4 cup butter (4 tablespoons)
  • 1/4 bourbon
  • 1/4 cup orange juice
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • salt and pepper to taste

An hour before lighting the grill, soak 2 cups of hickory wood chips in water.

Cut salmon fillet into individual portions and arrange on a platter.  Leave skin on.  Season fish fillets with salt and pepper.

In a saute pan, add remaining ingredients and heat to boiling.  While whisking, continue to boil until sauce thickens slightly, about 5 minutes.  Let glaze cool slightly.  Spoon glaze over fish and refrigerate for up to an hour.  Baste fish with glaze on platter periodically.

Preheat grill to high.  Drain wood chips and place in smoking box.  Alternatively, you can use 2 disposable foil baking pans.  Poke holes in the bottoms.  Use one for the bottom and use the other as a lid.  Place the smoking box on the grill and close.  After about 10 minutes check to see if wood is smoking.  Once wood begins to smoke, turn grill down to medium.

Oil grill grate to prevent sticking.  Place fish fillets on direct medium heat, skin side down.  Brush each fillet with more glaze.  Close grill lid. Take remaining glaze and reheat in saute pan.  Gently boil, while whisking until glaze is syrupy, about 3 to 5 minutes.

Brush reduced, syrupy glaze on fish fillets.  The fish should grill for about 7 minutes.  Do not turn fish over.  The skin will cook off.  Gently scrape the fish off grill, leaving what remains of the skin behind.  If some of the skin remains on the fish, remove it in the kitchen before serving.

Brush the fish one more time with the glaze and serve.


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