Bourbon has always been the secret to how salmon swim against the current. This Hot Honey Bourbon Salmon kicks it up all the notches. You need to try this cook ASAP.
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Hot Honey Bourbon Salmon
4
servings20
minutes20
minutesCraving a bold twist on salmon? Get ready to have your taste buds blown away. This cedar-smoked salmon is basted in a rich, sweet-and-spicy bourbon hot honey butter that hits all the right notes. One bite, and you'll be hooked — seconds guaranteed.
Ingredients
1 1 whole salmon filet (skin on)
2 tbsp 2 olive oil
3 tbsp 3 hot honey seasoning
1 1 lemon cut into circular thin slices
2 tbsp 2 finely chopped chives
- Bourbon Hot Honey Butter
4 tbsp 4 butter
3 oz 3 bourbon
2 tbsp 2 hot honey
4 oz 4 apple cider vinegar
2 tbsp 2 brown sugar
2 tbsp 2 minced garlic
4 oz 4 soy sauce
1 tsp 1 hot honey seasoning
2 tbsp 2 sriracha
2 tbsp 2 sushi ginger
Directions
- Take 1 or 2 cedar planks (depending on how large they are) and torch both sides until they are charred. Take the salmon filet and cut into equal portions. Place each portion on the charred cedar plank(s). Rub the salmon with the olive oil and coat with the hot honey seasoning. Then, add the lemon slices on top.
- Combine all of the bourbon hot honey butter ingredients into a small sauce pot. Set on the stove and bring to a boil. Then, let simmer, or reduce down for about 20 minutes, or until your desired thickness. Remove from the heat and set aside.
- Heat your grill to 400 degrees F. Add the planked salmon to the grill and cook for roughly 20 minutes, or until the internal temperature of the salmon reaches 125 degrees F. During the last 5 minutes of cooking, thoroughly baste the salmon with the butter.
- Remove the salmon from the grill, top with chives, and dig in.
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