Ingredients

• salmon fillets – 4 pieces, about 6 oz each
• bourbon – 1/4 cup / 60 ml
• brown sugar – 1/4 cup / 55 g
• soy sauce – 1 tablespoon / 15 ml
• Dijon mustard – 1 tablespoon / 15 g
• garlic cloves – 2, minced
• lemon juice – 1 tablespoon / 15 ml
• olive oil – 2 tablespoons / 30 ml
• salt – 1 teaspoon / 5 g
• black pepper – 1/2 teaspoon / 1 g
• green onions – 2, sliced for garnish

Instructions

1. In a bowl, combine bourbon, brown sugar, soy sauce, Dijon mustard, minced garlic, lemon juice, olive oil, salt, and pepper. Stir well to create the glaze.
2. Place salmon fillets in a shallow dish and pour half of the glaze over them. Reserve the other half for later.
3. Marinate the salmon in the refrigerator for at least 30 minutes, turning occasionally.
4. Preheat grill or oven to medium-high heat (about 400°F / 200°C).
5. Remove salmon from marinade and place on the grill or oven-safe pan. Discard the used marinade.
6. Cook salmon for about 5-6 minutes on each side, or until fully cooked and flakes easily with a fork.
7. Brush the reserved glaze over the salmon during the last few minutes of cooking.
8. Garnish with sliced green onions before serving.

Substitutions

• bourbon -> apple cider for a non-alcoholic version
• brown sugar -> honey
• soy sauce -> tamari for a gluten-free option

Enhancements in the Next Evolution

• Add a pinch of cayenne pepper to the glaze for a kick.
• Try grilling cedar planks for a smokier flavor.
• Use fresh herbs like dill or parsley in the garnish.