Grilled Orange and Bourbon Salmon

  • Prep Time: 1 hrs 35 mins
  • Total Time: 1 hrs 47 mins
  • Servings: 4
  • About This Recipe

    “This recipe is from “Cooking Light” magazine and is a favorite of everyone I have given it to. Loads of flavor and easy.”

    Ingredients

  • 1/4 cupBourbon
  • 1/4 cupfresh orange juice
  • 1/4 cuplow sodium soy sauce
  • 1/4 cuppacked brown sugar
  • 1/4 cupchopped green onion
  • 3tablespoonschopped fresh chives
  • 2tablespoonsfresh lemon juice
  • 2clovesgarlic, chopped
  • 4 (6ounce)salmon fillets( about 1 “inch” thick)
  • cooking spray
  • Directions

  • Combine first 8 ingredients in a large zip top bag, and add salmon to bag.
  • Seal and marinate in refrigerator for 1& 1/2 hours, turning bag occasionally.
  • Prepare grill or broiler.
  • Remove salmon fillets from bag, reserving marinade.
  • Place salmon on broiler pan coated with cooking spray.
  • Cook 6 minutes on each side or until fish flakes easily when tested with fork, basting frequently with reserved marinade.
  • Reviews

  • “I have made this twice now, and will likely not make salmon any other way – if I can help it! Delicious, easy — and I don’t usually like salmon. I marinated it longer — most of a day — and love this on the charcoal grill. Thanks for a great recipe!”

  • “I have been making this recipe for a while now and it is absolutely the only way my family will eat salmon.We even get disappointed if any of us order salmon at a restaraunt! It is so so good & even better on the smoker after marinating all night!”

  • “My husband and I love this recipe. We make it at least once a month. We like it the best when cooking it on the grill on top of some aluminum foil. That way you can pour the marinade on as you are grilling it to make it more juicy and flavorful. We also marinade it for a VERY long time! Can’t get ENOUGH of this marinade!”

  • “We made this recipe this past weekend out on the barbeque. I thought with the high ratings that this would be an unusual and good recipe. Unfortunately, I found it to be rather bland. It was like not using any marinade at all. I used steaks instead of fillets, and I actually marinaded it longer than stated. I marinated the steaks for 2 hours, an hour on each side. The only flavor I could taste when I really concentrated on the salmon, was just barely a hint of the bourbon. I don’t think I’ll try this recipe again except with the idea of only using bourbon. It took too much time all together for such little results. I’m rating it average because the salmon still tasted like salmon and wasn’t ruined in anyway by the recipe.”

  • “We loved this dish! I was concerned it might have too bourbonny of a flavor, but you could not even pick that out as an ingredient when the fish was cooked. The blend of the bourbon, lemon, garlic and soy just proved to be wonderful with the salmon. We cooked this on the barbeque grill. It is a subtle flavor,not overpowering, but does take the fishiness out of the salmon.”

  • “Thanks Babs.I didn’t have bourbon so I had to use my Jamaican Rum as a fast substitute but it turned out ok. Next time I will try bourbon though. I think it needed to marinade a bit longer but it may have been my substitution.Still one worth a second, third…..try.”

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