• 1 - 1 ½ pounds salmon filet
  • ¼ cup brown sugar
  • ¼ cup Teriyaki sauce
  • ¼ cup bourbon


Marinate the salmon in the marinade made from bourbon, teriyaki and sugar. You can substitute soy sauce for the teriyaki and honey for the sugar. The proportions of the marinade ingredients should be 1 measure of each. Marinate in the refrigerator for four hours. Heat the grill to high heat. Place the filets skin side down on the hot grill. Close the grill lid and cook for 5-6 minutes. Turn the filets. The skin will now peel off and you can discard it. Grill another 5-6 minutes. Serve. The fish should flake at the thickest point of the filet.


L&N Seafood Restaurant