Whenever I make this bourbon marinated salmon recipe, I’m in a good place! Here’s why:
It rivals any salmon entree you can order at a fine restaurant and I feel a little indulgent without actually splurging.
It’s a “good for you” fish, since it boasts high levels of omega-3 fatty acids (which lowers the risk of heart disease, among other benefits.) Ya-da, ya-da, ya!
It cooks quickly, is complemented by almost any vegetable I have on hand and is divine flaked over salad greens. I exude healthy.
Can you tell I really, really love salmon in this marinade? We made many a customer “salmon” lovers with this recipe at our make ahead meal store!
Salmon drenched in this bourbon marinade has a bold and slightly sweet taste. It definitely owes its distinctive flavor to the bourbon.
Please don’t let the bourbon scare you away from this recipe. You don’t have to drink hard liquor or buy a big bottle of bourbon whiskey to make this one. Just buy one teeny, tiny inexpensive bottle of bourbon, like the one shown here. It makes lots and lots of marinade. It’s great on chicken too!
The preparation is easy. Simply stir all the ingredients together and marinate for a few hours. Or, make it up add the fish and store the assembled recipe in the freezer for a delicious dinner any time.
I love to flake the bourbon marinated salmon over salad greens and serve it with this awesome red wine vinaigrette dressing. You won’t be disappointed.
- 4-6 Salmon, boneless, skinless fillets
- ¼ cup Brown Sugar, packed
- ½ cup Soy Sauce
- ½ cup Pineapple juice
- 2 teaspoons Bourbon
- ½ teaspoon Pepper
- ¼ teaspoon Garlic Powder
- ¼ cup Canola Oil
- Add all of the ingredients, except for the salmon, to a plastic bag that seals.
- Seal the bag and gently massage to combine ingredients or gently stir with a spoon.
- Lift the desired number of salmon fillets into the bag with the marinade. Seal tightly, removing excess air, and gently turn to coat.
- If you will be enjoying this entrée now, allow the salmon to marinate at least 2 hours before following the Cooking Instructions below.
- If you will be freezing this entrée to enjoy later, place the bag with the salmon fillets and marinade inside another plastic bag for extra protection during storage.
- Label with cooking instructions by printing a copy of the recipe/cooking directions and placing it between the bag layers.
- Freeze bags in a flat position for efficient storage and so that the fish and marinade will defrost quickly.
- Thaw fish in refrigerator for 24-36 hours, if frozen.
- Turn fish in bag to ensure that marinade is distributed evenly over fish.
- Remove fish from bag and reserve marinade.
- Preheat oven to 400 degrees and bake for approx. 10-15 minutes (10 minutes per inch of thickness.) Fish is done when flesh is opaque and separates easily with fork.
- Alternatively, grill salmon over medium-high heat.
- Bring reserved marinade to a full boil. Internal temperature should register 145F.
- Spoon boiled marinade over fish before serving.
Tips and Suggestions to Make Ahead and Freeze
- Customize the preparation of this bourbon marinated salmon recipe to meet your needs. For example, portion 2-3 salmon fillets in a bag and use half of the ingredient amounts listed.
- To make up several batches at a time, line up plastic bags that zip in canisters or bowls for easy assembly.
- When making this recipe up to freeze, use fresh or already frozen salmon. (Don’t re-freeze fish that has been previously frozen.)
- For the best quality, cook salmon within 2-3 months of freezing.
This was one of the very first recipes that I ever blogged about. I updated the pictures and tweaked the post a bit. But, I didn’t change the recipe format…because you are going to want to make up batches for the freezer.
It just didn’t deserve to be buried at the back of The Dinner-Mom site with less than desirable photography. It’s that good. I hope you enjoy it!