Sweet Cooking

Bourbon Dijon Salmon

In Just Good Food on June 4, 2010 at 4:12 am

My friends, Jane and Scotty, were kind enough to share their recipe for this outstanding grilled salmon. I am definitely going to try this as soon as I get home. It looks delish.  I hope you enjoy this guest blog!

Jane & Scotty’s Bourbon Dijon Salmon

Here are the ingredients. Plus the salmon, of course.

This is best done in a Big Green Egg, but any good charcoal grill will work as long as the cooking is indirect.

Start with a martini and a fresh salmon fillet.  Make that two martinis.  Wild caught or Scottish Salmon is best, but farm raised will work too.  We like to ask for a fillet from the cooler in the back rather than one in the display case.

First, prepare the fillet. It is best to remove the skin before cooking to eliminate the fishy taste.

Next, add and inch or so of water to a disposable pan then top the pan with a grate. Be sure to spray the pan with Pam to cut down the clean-up time.

Now, mix three tablespoons of Dijon Mustard with one cup of brown sugar then slowly add Bourbon, mixing as you go to create a rather thick paste. Start with 1 tablespoon of bourbon and add a little more if you need to. It's a "feel" thing.

Then spread the paste on the Salmon. Top with lots of ground black pepper and dill. If you can't get fresh dill, the dry stuff works well.

Add woodchips to the fire for smoke flavor and cook indirect for 45 minutes to one hour at 250-300 degrees depending on the size and thickness of the fillet.

As they say in the SOUTH....Enjoy! No wait...that's New York...

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  1. Yummy! The in-laws know how to do it!

    I love your blog,

    Lacey Shaffer (soon to be Howell 😉

    • Hi Lacey! Thanks for reading. I can’t wait to try the salmon out. I hope all is well in the wedding planning world. Where did you guys decide to go on your honeymoon? LaVon

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