Original Recipe on the BGE Forum

Please note this is a minor variation to Gretl's original recipe which I strongly suggest that you check out at the BGE Forum - I made a few changes (not many) based on what I had available.

Ingredients:

• 1 Salmon fillet, mine was about .75 lbs
• 2 tbs Brown sugar
• 3 tbs Dijon mustard
• 2 tbs Bourbon
• 1 1/2 tsp Dill Weed
• 1/2 tsp ground black pepper

Preparation Directions:

• Combine all ingrediants into the sauce
• Lay salmon, skin-side down, on on HD foil over a drip pan with some water in it.
• Slather the sauce over the salmon.

Cooking Directions:

• Heat the Egg to about 350 or so. I use a stone or firebricks to keep the drip pan up off the grill just so the pan doesn't burn. Cooking time started at 4:27pm and the salmon was served at 5:20pm - about 1 hour. The difference was probably due to the much smaller size that I made. 

Results:

This is a definite keeper. It was easy to prepare and the taste was absolutely great. A fork easily flaked the salmon apart.  The hard part was keeping my 2 cats at bay while eating dinner.

 Pictures

    Last night I fixed a nice chunk of salmon that was out of this world! I used the general idea from Gretl's bourbon glaze recipe but varied a little and used dusseldorf style mustard which we like better, a 1/4 cup bourbon to give more liquid and ground dill weed plus the brown sugar and then I actually marinated the fillet in this for three hours, used a can of beer in the drip pan instead of water and also hit it with a good alder chip smoke at 350 for 55 minutes. I also fixed wild rice.

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