Founded in 1981 in Atlanta, Georgia, LongHorn Steakhouse has been serving up steaks, ribs, chicken and seafood for over 40 years. The building of the original location served Atlantans as an adult entertainment business before becoming the popular steakhouse. Now, with over 600 locations, LongHorn Steakhouse is owned and operated by the mega restaurant conglomerate, Darden Restaurants, which also owns The Capital Grille, The Olive Garden, Bahama Breeze and many others. Their mantra is “For steak lovers, by steak lovers”. So if you love steak, you are speaking their language. But like many other steakhouse chains, they also do a great job on other menu items.
The Bourbon Marinated Salmon is another entrée that LongHorn does so, so well. Something about the combination of salmon and bourbon just works perfectly. I can’t say that I am the biggest fan of salmon, but slather a bourbon glaze on it and I’m in! Well, if I’m being honest, pair bourbon with anything and I’m there. In this recipe, I used Maker’s Mark bourbon. Not just because it was what I had on hand, but because it is the bourbon that I, personally, like to drink. I don’t know for certain what specific bourbon they use at LongHorn, but I doubt it is Maker’s Mark. That would be too expensive for a restaurant to use in a recipe, from a food cost perspective. Use whichever bourbon you prefer and if you are buying bourbon just for this recipe, feel free to use a less expensive brand.
This bourbon salmon is an ideal recipe for easy summer grilling. The recipe is so simple and takes virtually no time to prepare. Just make sure you give the salmon at least 3 hours to marinate. Fix yourself a bourbon drink (or two) and relax while you wait. That will be the most labor intensive aspect of the recipe!
Ingredients
- 4 7-ounce salmon fillets, skin on
- 1 TBL garlic, freshly grated
- 1 TBL fresh ginger root, peeled and grated
- 1 lime, juiced
- 4 TBL dark brown sugar
- 4 TBL premium soy sauce
- 4 TBL of your favorite bourbon
- 4 cranks of fresh cracked pepper
- Slivered scallion (green part) for garnish
Instructions
For the marinade, combine the last 7 ingredients and whisk well, until sugar is fully dissolved.
Place salmon in marinade, cover and refrigerate 3-4 hours.
Either on an outdoor grill or All-Clad indoor grill pan, grill the salmon skin-side down for 3-4 minutes. Carefully flip and grill flesh-side down for an additional 3 minutes. Brush marinade over the salmon during the grilling.
Remove the salmon from the grill and garnish with slivered scallions.
Serve with RUTH'S CHRIS STEAK HOUSE'S Potato Leek Soup or THE STRIP HOUSE'S Potatoes Romanoff and Enjoy!
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