Grilled Copper River Sockeye Salmon with Kentucky Bourbon Reduction Sauce

My friends have been raving about how great the Copper River Sockeye Salmon is this year so when I saw some in the grocery store today, I picked up a piece.  Copper River Sockeye Salmon is only available two weeks out of the year so my friends feel this is a real treat and not to be missed.  I brewed up this Kentucky Bourbon Reduction Sauce which I have used before on grilled pork chops and grilled chicken breasts.  I loved it on both so I figured, what could it hurt.  There is only one word for it – DELICIOUS!!

Grilled Copper River Sockeye Salmon with Kentucky Bourbon Reduction Sauce

1 piece salmon rubbed with olive oil on both sides

1 cedar plank soaked in white wine

Kentucky Bourbon Reduction Sauce

1 1/2 c Kentucky Bourbon (I used Devil’s Cut)

3/4 c brown sugar, lightly packed

1/2 c Tamari or soy sauce

1/4 c fresh garlic, chopped

1/4 c fresh ginger, chopped

1 T Thai chili paste

1 T Worcestershire sauce

3 green onions, chopped

1/4 c Dijon mustard

Combine all the ingredients for the Bourbon Sauce in a sauce pan and heat on high to a rapid boil.  Reduce the heat to medium and continue to cook until the sauce has reduced by half.  Remove from heat and allow to cool.  Pour into a container and refrigerate until ready to use.  (I keep a jar of this in the frig. at all times because you never know when you will need it).

Heat a grill to high.  Place the plank with the salmon on the grill, brush liberally with Bourbon Sauce.

Cook until the fish flakes easily, brushing with sauce as needed.  Serve hot with additional sauce on the side.