Sweet bourbon salmon recipe

This recipe is a variation of the famous Lone Star Steakhouse sweet bourbon salmon, adjusted to my tastes and family size. If you don't like fish normally, you might like it prepared this way. It's not fishy at all.

(Thanks Daniel for providing us with a nice supply of fresh Alaskan salmon!)

Ingredients for sweet bourbon marinade

• 2T fresh chopped chives. Some recipes call for this sprinkled on the cooked filets. I like it in the marinade.
• 1/2 cup pineapple juice
• 1 cup olive oil
• 2 T soy sauce
• 2 T brown sugar (xylitol works fine)
  
• 2 T bourbon
  
• 1/2 t course black pepper
• 1/4 t garlic powder (or a few cloves of fresh crushed garlic)
  

Instruction for grilling salmon

• Marinate your salmon for one to three hours. If you can take the skin off before marinating, that's great, but I don't worry about it. It will come off easily when it's grilled.
  
• Preheat the grill to about 450. I also preheat a cast iron griddle or skillet on the top rack of the BBQ to use for serving the salmon.
  
• Grill two to three minutes per side. Don't overdo it, and err on the shorter side if  you are using the cast iron griddle or skillet for serving. It will tend to cook it a little extra, and you don't want the fish to be overcooked.
  

Enjoy!

P.s. - Tip of the day: Don't leave your grill on to overheat, melt the thermometer on the BBQ, and destroy two 4x8 siding panels on your house.

Sigh...

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