Grilled Orange-and-Bourbon Salmon

Grilled Orange-and-Bourbon Salmon

121
Cooking Light magazine 0

"The marinade/basting sauce for the salmon fillets is a study in contrasts: bright citrus and sweet, smoky bourbon."

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Directions

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

  • Reprinted with permission of Cooking Light(R) magazine. All rights reserved.
  • CALORIES 365 (35% from fat); FAT 14.1g (sat 2.5g, mono 6.8g, poly 3.1g); PROTEIN 36g; CARB 18g; FIBER 0.3g; CHOL 111mg; IRON 1.4mg; SODIUM 575mg CALC 34mg
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Reviews 121

  1. 158 Ratings

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GINAH1
7/23/2003

I made this in the broiler-can't wait to try it on the grill-great flavor and easy.

SKYQUEEN
1/6/2004

OMG! This recipe is FABULOUS! The marinade is to-die-for and I find it just as good on pork and also steak. My fav' dish at Steak & Ale restaurant is their Bourbon Street Steak. I tried marinating some filets in this marinade and found that it tasted EXACTLY like theirs. We loved the salmon; found the marinade just as good on steak. Thank you so much for posting this great recipe!

Rebslo
10/7/2002

I liked this recipe but have made better salmon in the past so I wouldn't rush to make this again. I didn't have any chives so I used parsley instead. I used the broiler so perhaps next time the grill would be better.