Grilled Whiskey Salmon
When we think of celebrating St. Patrick’s Day, iconic images of clovers, pub food, and alcohol come to mind. In order to elevate the culinary offerings of this green holiday, we use this time to bring Irish-American inspired dishes to your grill. This week, we have Grilled Whiskey Salmon, a potent combination of flavors from the robust whiskey, sweet orange juice, and salty soy sauce.
Begin by preparing the marinade for the salmon, which is a mixture of whiskey, soy sauce, orange juice, vegetable oil, and garlic. Allow the salmon to marinate in half of the mixture up to an hour while preheating the grill for medium-high heat. Thoroughly oil the grill grates and grill the salmon for 5 minutes on each side until the fish is flaky. Place the remaining marinade in a saucepan, bring to simmer, and then allow it to reduce for 5-6 minutes to create the sauce for serving. The finished salmon bursts with flavor and texture, while the reduced sauce adds moisture and smoothness. So a happy St. Patrick’s Day to you and your kin, may your day be filled with great food and refreshment!
Grilled Whiskey Salmon Ingredients
- 4 8-ounce salmon fillets
- 1 cup whiskey
- 1/2 cup light soy sauce
- 1/2 cup orange juice
- 4 tablespoons vegetable oil
- 4 cloves garlic, minced
Grilled Whiskey Salmon Directions
- Mix together whiskey, soy sauce, orange juice, oil and garlic in a medium bowl. Place fish in a shallow dish and pour half of the mixture over top. Cover with plastic wrap and place salmon sit in the refrigerator for 3 minutes to 1 hour.
- Preheat grill for medium-high heat. Once heated, oil grill grates to create a non-stick surface. Make at least 4-5 passes on the grates. Place fish on hot grill and cook for 5 minutes on each side. I recommend using two good sized spatulas to help with turning process. This will reduce breakage.
- The salmon is done when it flakes easily, has faded in color, and reaches an internal temperature of at least 145 degrees. Carefully remove fish from grill and serve.
- Take the remaining half of the marinade and bring to a simmer in a saucepan, reduce heat and let sauce continue to simmer for 5-6 minutes, stirring occasionally. Remove from heat and let stand for 5 minutes before spooning over fish.
Taken from TheSpruce.com
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