• 4 8 oz salmon fillets, skin removed
  • 1½ tsp lemon-epper seasoning
  • 2 tbsp olive oil
  • 1 tbsp garlic chopped
  • 1 tbsp shallot, chopped
  • 1 cup homemade bourbon BBQ sauce
  • 2 tbsp olive oil
  • 3 tbsp chopped jalapeno pepper
  • 2 tbsp chopped garlic
  • 2 tbsp chopped shallot
  • 2 cups ketchup
  • ¼ cup bourbon
  • 1 cup orange juice
  • 1 cup molasses
  • ¼ cup cola
  • 1 cup brown sugar
  • 1 tsp liquid smoke
  • 1 tsp paprika
  • 1 tsp garlic salt
  • 1 tsp barbecue spice blend


  1. 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.
  2. 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.
  3. FOR SAUCE: Heat olive oil in a sauté pan over medium heat. Add jalapeño, garlic, and shallot; sauté until browned.
  4. 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.
  5. M&F Tip: If you’re keeping to a strict diet, just skip the bourbon sauce and squeeze some lemon onto your salmon.
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