This is a family favorite and I’m sharing it even though it doesn’t call for any of my favorite Dave’s Seasonings; however, it does compliment many of the side dishes found here. I’m going to write the recipe to serve two people, but you can simply multiply the measurements to meet your demands.
2 Salmon Filets
1/3 cup of Soy Sauce
1/3 cup of Bourbon
1/3 cup of Brown Sugar
Take your soy sauce, bourbon and brown sugar and mix well together. You want to dissolve the brown sugar within the other liquids to make a sauce. If you have the time, marinate the salmon in some of this mixture for an hour or two before placing on the grill.
Bring grill up to temp, I like to cook on a hot grill, 450-500 degrees. I also like to prep my grill by rubbing some olive oil on the grates before it gets too hot to keep the fish from sticking.
Once grill is hot, place your filets on the grill and baste with sauce. I like to try to baste the filets 2-3 times per side. Depending on the temp of your grill, you will cook the fish for about 3-5 minutes per side. Spin/rotate a quarter turn after 2 minutes. Flip once. Spin/rotate another quarter turn (this gives the fish that cool criss-cross burn marks like the pros!). Fish should be flaky when done. Use any remaining sauce to top off the fish once you plate it.
If heat of grill is hot enough this sauce should form a glaze over the fish that will amaze all who taste it.