Grilled Orange-and-Bourbon Salmon Recipe -
Grilled Orange-and-Bourbon Salmon Recipe

Grilled Orange-and-Bourbon Salmon

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"The marinade/basting sauce for the salmon fillets is a study in contrasts: bright citrus and sweet, smoky bourbon."

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Original recipe makes 4 servings Change Servings


  1. Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1-1/2 hours, turning bag occasionally.
  2. Prepare grill or broiler.
  3. Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
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  • Reprinted with permission of Cooking Light® magazine. All rights reserved.
  • CALORIES 365 (35% from fat); FAT 14.1g (sat 2.5g, mono 6.8g, poly 3.1g); PROTEIN 36g; CARB 18g; FIBER 0.3g; CHOL 111mg; IRON 1.4mg; SODIUM 575mg CALC 34mg

Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

I made this in the broiler-can't wait to try it on the grill-great flavor and easy.

Most Helpful Critical Review
Dec 20, 2005

The marinade itself did not enhance the natural flavors of the salmon in the beneficial way asian/lemonbutter/ or dijon marinades do. I think it completely overpowered the fish.


158 Ratings

Jan 06, 2004

OMG! This recipe is FABULOUS! The marinade is to-die-for and I find it just as good on pork and also steak. My fav' dish at Steak & Ale restaurant is their Bourbon Street Steak. I tried marinating some filets in this marinade and found that it tasted EXACTLY like theirs. We loved the salmon; found the marinade just as good on steak. Thank you so much for posting this great recipe!

Oct 07, 2002

I liked this recipe but have made better salmon in the past so I wouldn't rush to make this again. I didn't have any chives so I used parsley instead. I used the broiler so perhaps next time the grill would be better.

Jan 23, 2003

HEAVENLY! I make salmon for dinner frequently, but I was looking for something different...this was definately restaurant quality. I didn't have bourbon, so I used Grand Marnier instead (I also marinated the salmon for 5 hours). This recipe is a keeper! Thanks!

Oct 29, 2003

I'm always looking for new marinades for fish, and especially ones without oil for healthier eating. We were really impressed with this recipe. It tasted great! We liked it so much, I'm making it again tonight!

Jan 29, 2003

Very good sauce, especially liked the bourbon flavor - it wasn't too strong at all. I didn't have chives so I substituted 1 tablespoon of fresh chopped ginger (the kind that comes in a jar) and I liked the resulting flavor from it.

Jan 29, 2003

I prepared this dish for dinner tonight and it won raves! For convenience sake, I prepared the marinade a day early and let the fillets rest over night. Not only was it delicious, but it was quite easy, as well! This is an ideal serving suggestion if you're looking to impress!


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