This week, Cooking With Booze checked back in with Michael Symon to get his recipe for Grilled Salmon with Smoked Maple Bourbon Glaze, featuring Knob Creek’s Smoked Maple Bourbon. While the preparation is incredibly simple, the final product is a complex, restaurant-caliber dish.
To be honest, we were at first a little concerned about using a flavored whiskey — they can sometimes taste fake — but this one works really well in the glaze. And once it was on the stove with the sugar, honey, and mustard, it made our house smell like maple syrup. In fact, we already have plans to pour some of it on a triple stack of pancakes this weekend. Kidding. Kind of.
As we tend to do, we made a few tweaks to this recipe to suit our preferences. So, should you want to turn this salmon dish up to eleven, here they are:
- Michael calls for a simple and traditional olive oil, salt and pepper combination on the salmon. To add a subtle lemon flavor, we used a meyer lemon-infused olive oil. It maintains the simplicity but adds a citrusy dimension that really works well.
- For the glaze, we substituted a spicy beer mustard for the dijon. You can play around with different mustards and it’ll change the spice and brightness of the finished fish.
- Since there were just two of us we bought two salmon steaks instead of cooking a whole side of salmon. This decision gave us a lot more surface area to glaze and made serving easier as well.
Michael Symon’s Grilled Side of Salmon with Knob Creek Smoked Maple Bourbon Glaze
For the glaze:
1/4 cup brown sugar
1/4 cup Knob Creek Smoked Maple Bourbon
2 tablespoons honey
1/3 cup of dijon mustard
For the salmon:
1 side of salmon
Freshly ground black pepper
To prepare the glaze, combine the brown sugar and Knob Creek Smoked Maple Bourbon in a saucepot. Cook over low heat until the brown sugar melts. Whisk in the honey and the mustard with a pinch of salt and remove from heat. Divide the sauce into two separate bowls and set aside.
Pre-heat your grill to medium/high heat. Make sure the grates are cleaned and well oiled. While the grill is heating, drizzle a baking sheet with olive oil and lay your salmon, skin side down. Gently make long, shallow cuts into the flesh of the salmon, no more than 1 cm deep. Season with a good amount of kosher salt and freshly ground black pepper and brush on a generous amount of the glaze.
When the grill is hot, gently lay the salmon on top of a sheet of tin foil. Put the lid down and cook for 15-20 minutes, or until the skin is crisp. Brush on more of the glaze before removing from grill.