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Gretl's Bourbon Dijon Salmon - variation on the theme

sprintersprinter Posts: 1,188
edited 11:37AM in EggHead Forum
Hey all,[p]I had another fillet of salmon, about 5 pounds, and was hankerin to cook it last night but didnt have the time to do Gretl's awesome bourbon dijon slower cook method, so I used the glaze and did the salmon direct. I raised the grill with my extender and cooked it at 300 for about 20 minutes. I basted it 3-4 times with the glaze during the cook and the sugar and bourbon added a nice crust to the fish. I used my fish cooker/veggie cooker rubbed with olive oil to keep it from sticking and it turned over wonderfully, no sticking at all. It was a huge hit, the whole 5 pounds went with the kids eating more than their fair share of it, my son asked for more chicken, I didnt tell him it was fish. Served it with a fresh spinach and lettuce salad, picked from the garden while the fish was cooking. And had a mexican rice as well. Overall a GREAT dinner, now I have to try that recipe as posted and give it some more time, I'm sure its a winner if its anything like the direct method. Thanks Gretl for an awesome recipe.[p]Troy


  • GretlGretl Posts: 670
    Thanks for the kind words! I must confess, I've done it direct and hotter also. No complaints.I'm very happy your family liked it so much. Mine does, too.

  • HayhillHayhill Posts: 11
    I, too, have done the salmon in the same sort of way, with rave reviews. I have also substituted the bourbon with scotch whiskey, which to my taste smoothes it a bit. Definitely my favorite way to have salmon.

  • GretlGretl Posts: 670
    ...and if you have any Irish whiskey, just drink it and skip the grill altogether!

  • Gretl,[p]Another variation, also done at a higher temp with smaller fillets AND Marsala wine (closest thing I had at the time and it was sooooo good. Also the favorite of the teenager in the household. He thinks everyone eats like this ! Wrong!
    Thanks, Gretl

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