Grilling and BBQ
Best Jack Daniel’s Glazed Grilled Salmon Recipe
This grilled salmon is coated in a thick, mahogany-colored glaze made with authentic Tennessee whiskey and dark brown sugar. It’s a savory-sweet centerpiece that brings the bold flavors of a smokehouse to your weeknight table.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 510 kcal
Method
Combine the Jack Daniel's whiskey, dark brown sugar, soy sauce, pineapple juice, lemon juice, and Dijon mustard in a small saucepan over medium-low heat.
Simmer the mixture for 12-15 minutes, stirring occasionally, until it reduces by about half and forms a thick, syrupy glaze.
Preheat your outdoor grill to medium-high heat (approximately 400°F) and lightly oil the grates.
Pat the salmon fillets dry and season lightly with black pepper.
Place the salmon fillets on the grill, flesh-side down first. Grill for 4-5 minutes.
Carefully flip the fillets using a wide spatula. Brush a generous layer of the whiskey glaze over the grilled side.
Grill for an additional 4-6 minutes, or until the salmon reaches an internal temperature of 145°F and flakes easily with a fork.
Brush with more glaze during the final minute of cooking for a sticky finish. Remove from the grill and serve immediately.
Notes
Always oil your grill grates right before placing the fish to prevent the delicate skin from sticking.
Reserve a few tablespoons of the glaze before you start brushing the raw-ish fish to drizzle over the cooked salmon at the table.
For the best grill marks, do not move the salmon once it touches the grates until it is time to flip.
If the glaze gets too thick as it cools, simply whisk in a teaspoon of warm water to loosen it back up.
