Brad's citrus honey bourbon BBQ salmon. Fill Your Cart With Color Today! Brad's citrus honey bourbon BBQ salmon step by step. Boil water in a sauce pot. Try to get as much of the white off as you can. Lower the heat and coat the burgers in the sauce as the sauce thickens.

The sauce will stick to the burgers like syrup, once that happens they are all done!. Toast the slider buns, if desired. Cook the garlic over medium high heat, stirring regularly, until it starts to brown. You can cook Brad's citrus honey bourbon BBQ salmon using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients of Brad's citrus honey bourbon BBQ salmon

You need of for the glaze.
Prepare 2 of peaches.
You need 3 of LG navel oranges.
It's of juice of 1lemon.
It's 12 Oz of honey.
Prepare 3/4 cup of loose brown sugar.
You need 1 cup of bourbon.
It's 1/3 cup of corn starch mixed with 1/4 cup cold water.
It's of for the fish.
You need 1 of whole sockeye salmon. about 6 lbs, fileted.
Prepare 1 tbs of minced roasted garlic.
Prepare of juice of half a lemon.
It's 2 handfuls of brown sugar.

Whisk in the bourbon, brown sugar, honey, worcestershire sauce, and dijon mustard. Heat a large nonstick skillet over medium-high heat. You may be thinking, umm, that's a little much. But — this is important — switching up your side dishes will keep salmon as exciting as ever.

Brad's citrus honey bourbon BBQ salmon instructions

For the glaze.
Boil water in a sauce pot. Dip the peaches in until the skin gets soft and can be peeled. 15-20 seconds. Pit them..
Peel the oranges. Try to get as much of the white off as you can.
Place 4 cups water in a LG sauce pot. Cube the peaches and orange. Add to the pot. Bring to a boil and simmer until reduced by at least half.
Cool and place in a blender..
Once well blended, return to pot. Heat again. Add honey, bourbon, lemon juice, and brown sugar..
When boiling, thicken with cornstarch mix. Thicken until it is a nice glaze consistency. Use more if needed..
For the fish.
Roll out tin foil a little longer then twice the length of each fillet.
Place each filet on one end of foil. Sprinkle garlic, lemon juice, and brown sugar on them evenly. Fold foil back over filet and roll all edges.
Place on outer edges of the preheated low temp. BBQ. If it has a hot spot keep away. Close lid and cook for twenty minutes. Or until fish just gets flaky. Don't overcook. When done, plate and serve with warm citrus glaze..

Our Honey-Glazed Salmon is a perfect light meal, and it's made all the better with fresh-caught fish. One of my dear old friends is a man by the name of Jim. If I plan ahead for a dinner party, he will go to the fish market first thing in the morning, at oh-dark-hundred, and pick the best looking salmon he can find. I did up the salmon this morning and it turned out awsome. My family is pretty much meat and potatos so smoked salmon is a bit on the adventurous side.