Bourbon Marinated Salmon
Salmon in a bourbon glaze is a delicious way to enjoy this healthy fish.
- 20 ounces Salmon boneless
- 1/4 cup Brown Sugar or Coconut Sugar
- 1/2 cup Soy Sauce
- 1/2 cup Pineapple juice
- 2 teaspoons Bourbon
- 1/2 teaspoon Pepper
- 1/4 teaspoon Garlic Powder
- 1/4 cup Canola Oil preferably expeller pressed
Add all of the ingredients, except for the salmon, to a container or plastic bag that seals.
Seal the bag and gently massage to combine ingredients or gently stir with a spoon.
Lift the salmon fillets into the bag with the marinade. Seal tightly, removing excess air, and gently turn to coat.
Allow the salmon to marinate about 30 minutes. Turn fish in bag as necessary to ensure that marinade is distributed evenly over fish.
Remove fish from bag and discard marinade.
Preheat oven to 375 degrees F and bake skin side down 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.
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.
Note that nutrition estimate assumes only half of the marinade will be consumed. I find that often even less is consumed.
Serving: 4g | Calories: 310kcal | Carbohydrates: 9g | Protein: 29g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 874mg | Potassium: 754mg | Sugar: 8g | Vitamin A: 55IU | Vitamin C: 1.6mg | Calcium: 26mg | Iron: 1.6mg