<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>4 8 oz salmon fillets, skin removed</li>
<li>1½ tsp lemon-epper seasoning</li>
<li>2 tbsp olive oil</li>
<li>1 tbsp garlic chopped</li>
<li>1 tbsp shallot, chopped</li>
<li>1 cup homemade bourbon BBQ sauce</li>
<li>2 tbsp olive oil</li>
<li>3 tbsp chopped jalapeno pepper</li>
<li>2 tbsp chopped garlic</li>
<li>2 tbsp chopped shallot</li>
<li>2 cups ketchup</li>
<li>¼ cup bourbon</li>
<li>1 cup orange juice</li>
<li>1 cup molasses</li>
<li>¼ cup cola</li>
<li>1 cup brown sugar</li>
<li>1 tsp liquid smoke</li>
<li>1 tsp paprika</li>
<li>1 tsp garlic salt</li>
<li>1 tsp barbecue spice blend</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Light grill and make a medium-heat fire. Season both sides of salmon with lemon-pepper seasoning and salt. In a bowl mix the olive oil, chopped garlic, and shallots. Take a pastry brush and rub mixture on salmon. Place fish on grill and cook for 4 minutes per side.
When your salmon fillets are almost done, lower the heat and brush on BBQ sauce. Close the lid for 3 minutes to let the sauce caramelize.
<li>FOR SAUCE: Heat olive oil in a sauté pan over medium heat. Add jalapeño, garlic, and shallot; sauté until browned. </li>
<li>Pour in ketchup, then bourbon. Stir in orange juice, molasses, and cola; mix well. Stir in the remaining ingredients. Cook and stir until sugar is dissolved and sauce thickens.
M&F Tip: If you’re keeping to a strict diet, just skip the bourbon sauce and squeeze some lemon onto your salmon.
<h5 class="post-actions__title">Want a copy on the go?</h5>
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