Barbecued Blarney Salmon
Dive into the bold, smoky flavors of Barbecued Blarney Salmon, a perfect blend of tangy, sweet, and savory notes that will elevate any grilling occasion. This recipe features tender, grill-kissed salmon fillets marinated in a tantalizing mixture of whole-grain mustard, honey, soy sauce, and a splash of Irish whiskey for a unique, caramelized glaze. Accented with fresh dill, garlic, and a hint of smoked paprika, each bite delivers a balanced fusion of earthy and vibrant flavors. Quick to prepare with just 15 minutes of prep time and ready in under an hour, this dish is ideal for effortless summer cookouts or weeknight dinners. Serve it hot off the grill, and don't forget the drizzle of reduced marinade and a squeeze of fresh lemon for that finishing touch. Perfect for seafood lovers craving a twist on classic barbecue!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6-ounce each) salmon fillets (skin on)
- 2 tablespoons whole-grain mustard
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 2 tablespoons Irish whiskey
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon sea salt
- 1 tablespoon olive oil
Instructions
In a small mixing bowl, whisk together the mustard, honey, soy sauce, lemon juice, Irish whiskey, minced garlic, and smoked paprika to create the marinade.
Pat the salmon fillets dry with paper towels and lightly season both sides with sea salt and black pepper.
Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the salmon, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Preheat your grill to medium heat (approximately 375Ā°F or 190Ā°C). Lightly oil the grill grates to prevent sticking.
Remove the salmon from the marinade, letting the excess drip off. Reserve the remaining marinade and transfer it to a small saucepan.
Place the salmon fillets skin-side down on the hot grill. Close the lid and cook for 5ā6 minutes on the first side, or until the salmon becomes opaque and has grill marks.
Carefully flip the salmon and cook for an additional 3ā4 minutes, or until the internal temperature of the thickest part reaches 125Ā°Fā130Ā°F (52Ā°Cā54Ā°C) for medium-rare. Avoid overcooking to retain moisture.
While the salmon is grilling, bring the reserved marinade to a boil in the saucepan over medium heat. Simmer for 2ā3 minutes until slightly thickened, then remove from heat.
Brush the grilled salmon fillets with the reduced marinade as a glaze during the last minute of cooking.
Transfer the salmon to a serving platter, sprinkle with fresh dill, and serve immediately with lemon wedges on the side. Enjoy!
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 3054 mg | 133% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 53.0 g | ||
| Protein | 155.1 g | 310% | |
| Vitamin D | 89.5 mcg | 447% | |
| Calcium | 113 mg | 9% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2770 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
