Smoky Bourbon Salmon is glazed with a brown sugar bourbon mixture, wrapped in foil, and grilled to perfection. The salmon fillet comes out soft, juicy, flaky, and slightly smoky. And the glaze couldn't be more simple, using just 3 ingredients.
Course Main Course
Cuisine Pacific Coast, Seafood
Keyword 30 minute meal, bbq fish, bbq salmon, bbq salmon in foil, bourbon brown sugar glaze, bourbon brown sugar salmon, bourbon glaze, brown sugar bourbon, brown sugar glaze, easy seafood dinner, salmon
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2servings
Equipment
BBQ
Your favorite wood chips
Ingredients
1 12-14ozsalmon filet
¼cuplight brown sugaror medium
1.5tablespoonbourbon
½tablespoondried chopped onion
Salt & pepper to taste
Instructions
Heat up the charcoal BBQ. While heating, prepare the glaze by mixing brown sugar, dried chopped onion, Bourbon, salt, and pepper in a small bowl, and set aside.
Layer 2 pieces of aluminum foil on top of one another and spray the top sheet with your favorite cooking spray or oil. Place the salmon filet skin side down and then spray the top of the fish with more oil. Spread glaze onto fish and wrap in the foil.
Once the barbecue is heated up, move coals to one side. Place salmon in foil on the opposite side of the coals and put lid on barbecue.
For a filet that is 12-14 oz, check after 8-10 minutes. The filet should start to have the sides cook and the middle still raw. Keep the foil open and place your favorite wood chips over the coals and close the lid to start the smoke process.
Continue cooking salmon for another 8-10 minutes with the foil open, but do not overcook. The salmon is done when it flakes easily and has an internal temperature of at least 125 degrees. Scoop and reglaze the fillet to serve.
Notes
Leftovers: Place in an airtight container in the fridge for up to 2 days. Enjoy it as is, or make a salmon dip.