Grilled Bourbon Glazed Salmon
4 (6 - 8) ounce salmon fillets or steaks
1/4 teaspoon coarse ground black pepper
1/3 cup dark brown sugar
1/3 cup bourbon
1/4 cup soy sauce
1 teaspoon hoisin sauce
4 garlic cloves, minced
1/3 cup orange juice
1 lemon, juice only
1/4 cup olive oil
Combine pepper, sugar, bourbon, soy, hoisin, garlic, orange juice and lemon juice in a medium bowl and whisk to blend. While whisking, add oil in a thin stream to emulsify. Place salmon in a glass or plastic container or large zipper lock bag. Pour marinade over salmon and refrigerate 4 � 8 hours. Remove salmon from marinade, pat fish dry with paper towels and air-dry in the refrigerator for 30 minutes. Grill fish over medium-hot coals until just-cooked.
Cooking Tip � For a little more flavor, heat the marinade in a saucepan over medium heat until liquid is reduced by one-half. Baste fish with reduced marinade just before removing from the grill.