Bourbon and Mandarin-Glazed Salmon
Looking for an easy-to-make, delicious salmon recipe? Look no further than my Kentucky Bourbon and Mandarin-Glazed Salmon!
- 6 Pieces Fresh Salmon with skin
- 3/4 c. Freshly-Squeezed Sunkist Delite® Mandarin Juice
- 3/4 c. Kentucky Bourbon
- 1/2 c. Brown Sugar
- 1/2 c. Reduced Sodium Soy Sauce
- 1 Shallot chopped
- 1 tbsp. Garlic Powder
- 1 tsp. Ground Ginger
Sunkist Delite® Mandarin Marmalade Topping (optional)
- 13-15 Sunkist Delite® Mandarins peeled and separated into pieces
- 1 c. Brown Sugar
- 1/4 c. Freshly-Squeezed Sunkist Delite® Mandarin Juice
- 2 tbsp. Butter
- 1 tsp. Cinnamon
Combine Freshly-Squeezed Sunkist Delite® Mandarin Juice, Kentucky Bourbon, Brown Sugar, Reduced Sodium Soy Sauce, Chopped Shallot, Garlic Powder, and Ground Ginger. Mix well. Pour into a long, shallow dish.
Place salmon in the mixture and allow to marinate, covered and refrigerated, for 30 minutes. Flip the salmon one time after 15 minutes for best results.
Remove from the marinade and grill/cook until the internal temperature reaches 145F. Throughout the cooking process, continuously baste the salmon with the marinade for optimal flavor.
Top with homemade Sunkist Delite® Mandarin Marmalade + fresh Sunkist Delite® Mandarin zest.
Caramelized Sunkist Mandarin Marmalade Topping (optional)
Peel 13-15 Sunkist Delite® Mandarins and separate each section.
Over medium heat, add butter to your skillet, allowing it to coat the entire cooking service.
After butter is melted, add the Sunkist Delite® Mandarins and allow them to soften and cook for around 10-15 minutes.
Add Freshly-Squeezed Sunkist Delite® Mandarin Juice, Brown Sugar, and Cinnamon. Mix well & cook for an additional 15 minutes (or until the topping has reached your desired consistency).