Bourbon Teriyaki Salmon
Photo by Bib & Tucker
- Serves
- 4
- Prep Time
- 1 Hour
- Cook Time
- 10 Minutes
“Teriyaki is one of the glories of Japanese grilling—seafood or meat glazed to a lacquered sheen and seared over a hot fire. (Indeed, teri means “luster” or “shine” and yaki means “grilled.”) The sweet salty glaze positively triumphs on salmon, and Bib & Tucker The Classic Six Bourbon adds a barrel-aged sophistication.”—Steven Raichlen
Ingredients
- 2 pound salmon steaks or fillets (if using the latter, cut into 4 portions)
- *For the teriyaki marinade:*
- 1/3 cup Bib & Tucker The Classic Six Bourbon
- 1/3 cup soy sauce
- 1/3 cup maple syrup
- 1/3 cup Asian sesame oil, plus oil for the grill grate
- 1 clove garlic, flattened with the side of a knife, then peeled
- 2 1/4-inch-thick slices of fresh ginger
- 1 scallion, white part trimmed and flattened, green part thinly sliced
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Directions
- Step 1
Arrange the salmon in a baking dish. Combine the bourbon, soy sauce, maple syrup and sesame oil in a mixing bowl and whisk to mix. Stir in the garlic, ginger and scallion white. Pour this mixture over the salmon, turning the fish a few times and covering. Marinate the fish in the refrigerator for 30 to 60 minutes.
- Step 2
Drain the marinade off the salmon through a strainer into a saucepan. Boil the mixture until thick and syrupy, whisking well, 2 to 3 minutes. Set the glaze aside.
- Step 3
Set up your grill for direct grilling and heat to high. Brush the grill grate clean and oil it well. Arrange the fish on the grate and grill until sizzling and browned on both sides, about 3 minutes per side. Use a thin-bladed spatula to turn the fish. Start brushing the fish with the boiled marinade after 1 minute and glaze 2 or 3 more times.
- Step 4
Transfer the salmon to a platter and pour any remaining glaze over it. Sprinkle with scallion greens and serve.