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Whiskey Ginger Grilled Salmon

Whiskey Ginger Grilled Salmon


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Ingredients

  • 3 Tablespoons brown sugar
  • 1/3 Cup whiskey
  • 2 Tablespoons teriyaki sauce
  • 1 Tablespoon ginger, grated
  • 1 Tablespoon garlic, minced
  • 1/4 Teaspoon ground black pepper
  • 4 six-ounce salmon fillets, skin removed
  • Kosher salt, to taste

Directions

Combine everything but salmon and salt in a large Tupperware container. Whisk until smooth and sugar is dissolved. Add salmon and seal tight. Marinate in the refrigerator for 2 hours, turning occasionally.

Preheat grill for medium heat.

Add salmon fillets to grill and discard marinade.

Cook salmon for 6 minutes on each side, or until the fish flakes easily with a fork.

If desired, plate salmon and add a sprinkle of salt to each fillet.

Nutritional Facts

Servings4

Calories Per Serving439

Folate equivalent (total)45µg11%

Riboflavin (B2)0.3mg16.1%


1 Heat grill to medium high and configure for indirect heat (half the grill has active burners or charcoal and other half doesn't). Alternatively, an oven can be heated to 375 degrees.

2 Rinse Salmon filet under cold water and run hand across flesh to feel for any remaining pinbones. If found, remove any pinbones with clean needle-nose pliers.

3 Rub filet with Olive Oil then generously sprinkle Whiskey Oak Smoked Salt.

4 Grind black pepper on and gently massage the smoked salt and pepper into the flesh.

5 Sprinkle a generous amount of Whiskey Oak Smoked Sugar evenly across the top. (a quick spray of canola or olive oil will keep the salt/pepper/sugar mixture from falling off)

6 Lay, skin side down, on small sheet of aluminum foil and, if desired, place a couple dollops of butter on top.

7 Place filet, atop foil, on the side of grill that doesn't have direct heat underneath and close lid. Cook for 10-15 minutes or until done to your liking (flesh should be light pink outside and darker red towards center..kinda like medium rare)


1 Heat grill to medium high and configure for indirect heat (half the grill has active burners or charcoal and other half doesn't). Alternatively, an oven can be heated to 375 degrees.

2 Rinse Salmon filet under cold water and run hand across flesh to feel for any remaining pinbones. If found, remove any pinbones with clean needle-nose pliers.

3 Rub filet with Olive Oil then generously sprinkle Whiskey Oak Smoked Salt.

4 Grind black pepper on and gently massage the smoked salt and pepper into the flesh.

5 Sprinkle a generous amount of Whiskey Oak Smoked Sugar evenly across the top. (a quick spray of canola or olive oil will keep the salt/pepper/sugar mixture from falling off)

6 Lay, skin side down, on small sheet of aluminum foil and, if desired, place a couple dollops of butter on top.

7 Place filet, atop foil, on the side of grill that doesn't have direct heat underneath and close lid. Cook for 10-15 minutes or until done to your liking (flesh should be light pink outside and darker red towards center..kinda like medium rare)


1 Heat grill to medium high and configure for indirect heat (half the grill has active burners or charcoal and other half doesn't). Alternatively, an oven can be heated to 375 degrees.

2 Rinse Salmon filet under cold water and run hand across flesh to feel for any remaining pinbones. If found, remove any pinbones with clean needle-nose pliers.

3 Rub filet with Olive Oil then generously sprinkle Whiskey Oak Smoked Salt.

4 Grind black pepper on and gently massage the smoked salt and pepper into the flesh.

5 Sprinkle a generous amount of Whiskey Oak Smoked Sugar evenly across the top. (a quick spray of canola or olive oil will keep the salt/pepper/sugar mixture from falling off)

6 Lay, skin side down, on small sheet of aluminum foil and, if desired, place a couple dollops of butter on top.

7 Place filet, atop foil, on the side of grill that doesn't have direct heat underneath and close lid. Cook for 10-15 minutes or until done to your liking (flesh should be light pink outside and darker red towards center..kinda like medium rare)


1 Heat grill to medium high and configure for indirect heat (half the grill has active burners or charcoal and other half doesn't). Alternatively, an oven can be heated to 375 degrees.

2 Rinse Salmon filet under cold water and run hand across flesh to feel for any remaining pinbones. If found, remove any pinbones with clean needle-nose pliers.

3 Rub filet with Olive Oil then generously sprinkle Whiskey Oak Smoked Salt.

4 Grind black pepper on and gently massage the smoked salt and pepper into the flesh.

5 Sprinkle a generous amount of Whiskey Oak Smoked Sugar evenly across the top. (a quick spray of canola or olive oil will keep the salt/pepper/sugar mixture from falling off)

6 Lay, skin side down, on small sheet of aluminum foil and, if desired, place a couple dollops of butter on top.

7 Place filet, atop foil, on the side of grill that doesn't have direct heat underneath and close lid. Cook for 10-15 minutes or until done to your liking (flesh should be light pink outside and darker red towards center..kinda like medium rare)


1 Heat grill to medium high and configure for indirect heat (half the grill has active burners or charcoal and other half doesn't). Alternatively, an oven can be heated to 375 degrees.

2 Rinse Salmon filet under cold water and run hand across flesh to feel for any remaining pinbones. If found, remove any pinbones with clean needle-nose pliers.

3 Rub filet with Olive Oil then generously sprinkle Whiskey Oak Smoked Salt.

4 Grind black pepper on and gently massage the smoked salt and pepper into the flesh.

5 Sprinkle a generous amount of Whiskey Oak Smoked Sugar evenly across the top. (a quick spray of canola or olive oil will keep the salt/pepper/sugar mixture from falling off)

6 Lay, skin side down, on small sheet of aluminum foil and, if desired, place a couple dollops of butter on top.

7 Place filet, atop foil, on the side of grill that doesn't have direct heat underneath and close lid. Cook for 10-15 minutes or until done to your liking (flesh should be light pink outside and darker red towards center..kinda like medium rare)


1 Heat grill to medium high and configure for indirect heat (half the grill has active burners or charcoal and other half doesn't). Alternatively, an oven can be heated to 375 degrees.

2 Rinse Salmon filet under cold water and run hand across flesh to feel for any remaining pinbones. If found, remove any pinbones with clean needle-nose pliers.

3 Rub filet with Olive Oil then generously sprinkle Whiskey Oak Smoked Salt.

4 Grind black pepper on and gently massage the smoked salt and pepper into the flesh.

5 Sprinkle a generous amount of Whiskey Oak Smoked Sugar evenly across the top. (a quick spray of canola or olive oil will keep the salt/pepper/sugar mixture from falling off)

6 Lay, skin side down, on small sheet of aluminum foil and, if desired, place a couple dollops of butter on top.

7 Place filet, atop foil, on the side of grill that doesn't have direct heat underneath and close lid. Cook for 10-15 minutes or until done to your liking (flesh should be light pink outside and darker red towards center..kinda like medium rare)


1 Heat grill to medium high and configure for indirect heat (half the grill has active burners or charcoal and other half doesn't). Alternatively, an oven can be heated to 375 degrees.

2 Rinse Salmon filet under cold water and run hand across flesh to feel for any remaining pinbones. If found, remove any pinbones with clean needle-nose pliers.

3 Rub filet with Olive Oil then generously sprinkle Whiskey Oak Smoked Salt.

4 Grind black pepper on and gently massage the smoked salt and pepper into the flesh.

5 Sprinkle a generous amount of Whiskey Oak Smoked Sugar evenly across the top. (a quick spray of canola or olive oil will keep the salt/pepper/sugar mixture from falling off)

6 Lay, skin side down, on small sheet of aluminum foil and, if desired, place a couple dollops of butter on top.

7 Place filet, atop foil, on the side of grill that doesn't have direct heat underneath and close lid. Cook for 10-15 minutes or until done to your liking (flesh should be light pink outside and darker red towards center..kinda like medium rare)


1 Heat grill to medium high and configure for indirect heat (half the grill has active burners or charcoal and other half doesn't). Alternatively, an oven can be heated to 375 degrees.

2 Rinse Salmon filet under cold water and run hand across flesh to feel for any remaining pinbones. If found, remove any pinbones with clean needle-nose pliers.

3 Rub filet with Olive Oil then generously sprinkle Whiskey Oak Smoked Salt.

4 Grind black pepper on and gently massage the smoked salt and pepper into the flesh.

5 Sprinkle a generous amount of Whiskey Oak Smoked Sugar evenly across the top. (a quick spray of canola or olive oil will keep the salt/pepper/sugar mixture from falling off)

6 Lay, skin side down, on small sheet of aluminum foil and, if desired, place a couple dollops of butter on top.

7 Place filet, atop foil, on the side of grill that doesn't have direct heat underneath and close lid. Cook for 10-15 minutes or until done to your liking (flesh should be light pink outside and darker red towards center..kinda like medium rare)


1 Heat grill to medium high and configure for indirect heat (half the grill has active burners or charcoal and other half doesn't). Alternatively, an oven can be heated to 375 degrees.

2 Rinse Salmon filet under cold water and run hand across flesh to feel for any remaining pinbones. If found, remove any pinbones with clean needle-nose pliers.

3 Rub filet with Olive Oil then generously sprinkle Whiskey Oak Smoked Salt.

4 Grind black pepper on and gently massage the smoked salt and pepper into the flesh.

5 Sprinkle a generous amount of Whiskey Oak Smoked Sugar evenly across the top. (a quick spray of canola or olive oil will keep the salt/pepper/sugar mixture from falling off)

6 Lay, skin side down, on small sheet of aluminum foil and, if desired, place a couple dollops of butter on top.

7 Place filet, atop foil, on the side of grill that doesn't have direct heat underneath and close lid. Cook for 10-15 minutes or until done to your liking (flesh should be light pink outside and darker red towards center..kinda like medium rare)


1 Heat grill to medium high and configure for indirect heat (half the grill has active burners or charcoal and other half doesn't). Alternatively, an oven can be heated to 375 degrees.

2 Rinse Salmon filet under cold water and run hand across flesh to feel for any remaining pinbones. If found, remove any pinbones with clean needle-nose pliers.

3 Rub filet with Olive Oil then generously sprinkle Whiskey Oak Smoked Salt.

4 Grind black pepper on and gently massage the smoked salt and pepper into the flesh.

5 Sprinkle a generous amount of Whiskey Oak Smoked Sugar evenly across the top. (a quick spray of canola or olive oil will keep the salt/pepper/sugar mixture from falling off)

6 Lay, skin side down, on small sheet of aluminum foil and, if desired, place a couple dollops of butter on top.

7 Place filet, atop foil, on the side of grill that doesn't have direct heat underneath and close lid. Cook for 10-15 minutes or until done to your liking (flesh should be light pink outside and darker red towards center..kinda like medium rare)


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