Grilled Salmon and Squash with Brown Sugar Bourbon Glaze
Grilled Salmon and Squash With Brown Sugar Bourbon Glaze
Not a fan of fish? You’ll be a convert after trying this salmon glazed with a sweet and boozy brown sugar bourbon glaze! The glaze caramelizes perfectly, adding a rich flavor to the salmon, while simple grilled squash makes this meal fresh and full of flavor.
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- Author
- Olivelle
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Servings
- 4
- Category
- Cuisine
Ingredients
- 4 (6 oz.) Salmon Fillets, skin removed
- 4 Tbsp Sweet Applewood Barbecue Rub & Seasoning, divided
- 4 Tbsp Maple-Wood Smoked Bacon Infused Olive Oil
- 2 Zucchini, cut into quarters
- 2 Summer Squash, cut into quarters
- 1 tsp Smokey Bacon Infused Sea Salt
- 5 Tbsp Butter
- 2 Tbsp Maple-Wood Smoked Bacon Infused Olive Oil
- 1 tsp Sweet Applewood Barbecue Rub & Seasoning
- 2 Tbsp Bourbon Barrel Aged Balsamic
- 1 Tbsp Brown Sugar
Directions
- Pat fish dry and season each fillet with 1 Tbsp Sweet Applewood Barbecue Rub & Seasoning and ½ Tbsp Maple-Wood Smoked Bacon Infused Olive Oil. Let marinate for 10 minutes, up to 1 hour.
- Season zucchini and squash with the remaining 2 Tbsp Maple-Wood Smoked Bacon Infused Olive Oil and Smokey Bacon Infused Sea Salt. Set aside.
- Meanwhile, make the glaze. In a small saucepan over medium heat, melt the butter. Stir in Maple-Wood Smoked Bacon Infused Olive Oil, Sweet Applewood Barbecue Rub & Seasoning, Bourbon Barrel Aged Balsamic, and brown sugar until fully combined. Set aside.
- Pre-heat grill to 500°F. Grill zucchini and squash for about 5–6 minutes per side, until tender and nicely charred.
- Add salmon to the grill and brush the tops with glaze. Grill for 3 minutes, then flip. Brush the other side with more glaze. Cook an additional 3–4 minutes, or until salmon reaches your desired doneness.
- Plate the salmon and grilled squash. Drizzle with any remaining glaze, and serve immediately. Enjoy!