Whiskey Grilled Salmon Food

BLACKENED SALMON WITH WHISKEY BUTTER SAUCE

Steps:

• Generously sprinkle both sides of each salmon fillet with the seasoning mix (you want a good coating).
• Rub into the fillet and add more if you end up with bare spots.
• Set aside.
• With temperature on high, heat the olive oil in a saute pan large enough to hold both fillets.
• When it starts to smoke and shimmer, add the butter and swirl just until melted.
• Add the fillets and cook over high heat, 1-2 minutes per side until blackened, but not burnt (watch carefully).
• Remove from the heat; standing back from the pan, add the whiskey.
• Cover the saute pan, return to the burner over med-low, and cook for another 2-4 minutes, depending on the thickness.
• When the fish is done through, remove to a plate and keep warm.
• Bring the remaining whiskey in the pan to a simmer, add the minced shallot, and whisk in the remaining butter, one tablespoon at a time.
• Let each addition melt before adding another.
• Whisk constantly.
• Pour over salmon and serve.

CEDAR PLANKED SALMON WITH WHISKEY MAPLE GLAZE

Steps:

• Plank: Make sure that the plank has soaked for at least 1 hour and up to 24.
• Glaze: Combine the whiskey and maple syrup in a small saucepan, bringing the mixture to a low boil and reduce by about half. You should have a thick syrup that coats the back of a spoon. Add chilies and butter and stir until just combined. Set aside and keep warm.
• Season the salmon with salt, pepper and granulated onion. Pour the glaze over the salmon carefully. Let the salmon sit for 10 - 15 minutes at room temperature, until the rub is moistened.
• Preheat the grill on medium high heat for 5 - 10 minutes. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 - 5 minutes or until it starts to throw off a bit of smoke and crackles lightly.
• Reduce the heat to medium low. Season the plank with kosher salt and place the salmon, skin side down, on the plank. Cover the grill and cook for 15 to 20 minutes or until the fish flakes.
• Check periodically to make sure the plank doesn't catch fire and spray the burning edges with water if it does, making sure to close the lid afterwards.
• When the salmon is done, squeeze half a lemon along its length and carefully transfer to a platter. Garish with remaining lemon cut into slices.

GRILLED WHISKEY GLAZED SALMON

Steps:

• Gather the ingredients.
• Mix whiskey, soy sauce , orange juice, oil, and garlic in a medium bowl.
• Place salmon in a shallow dish and pour mixture over the top. Cover with plastic wrap and place in the refrigerator for 3 minutes to 1 hour.
• Preheat the grill for medium-high heat. Once heated, oil the grill grates to create a nonstick surface. Make at least 4 to 5 passes on the grates.
• Place the fish on the hot grill and cook for 5 minutes on each side.
• The salmon is done when it flakes easily, has faded in color, and reaches an internal temperature of at least 145 F. Carefully remove fish from the grill and serve.
• Plate the fish and serve with your favorite sides.
• Enjoy.

WHISKEY GRILLED SALMON

Steps:

• After scaling and de-boneing, rinse and dry. Place the fish on the plate. Mix all ingredients thoroughly in a non-reactive bowl (glass or plastic). Next, place the fish in the same bowl making sure to cover all surfaces of the fish. Allow to marinate several hours in the refrigerator (covered) before grilling. Next, prepare your grill for direct grilling making sure the grill is at least 350 degrees. To keep the fish together, it is best to use either a fish basket, grill topper or big grill brush to hold the fish together. Turn several times to prevent burning and check doneness with a fork. Salmon should flake when a fork is inserted into the thickest part and twisted. Do not over cook!. Remove and serve at once. You will find this to be a superb meal.

BOURBON-GLAZED SALMON

Steps:

• In a small saucepan, combine all ingredients but salmon. Bring to a boil. Cook and stir until sugar is dissolved, about 1 minute; set aside., Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat for 5 minutes. Brush with bourbon mixture. Grill until fish just begins to flake easily with a fork, 8-10 minutes longer.