Does anyone by chance have a recipe for salmon that tastes like the ones Longhorn Steakhouse uses? I do know that its got bourbon in the marinade. I don't know if the marinade is used as a baste while cooking it or if it sits in it before cooking it.
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LONGHORN STEAKHOUSE SALMON MARINADE
Equal parts of:
Brown sugar
Soy sauce
Bourbon
Marinate salmon overnight, turning once.
From: www.recipelink.com/
www.copykat.com/
Lone Star Steakhouse & Saloon Sweet Bourbon Salmon
Sweet Bourbon Marinade:
1/4 cup pineapple juice
2 Tlb. soysauce
2 Tlb. brown sugar
1 tsp. Kentucky Bourbon
1. Combine juice, soysauce, br. sugar, bourbon, pepper and garlic in med. bowl. Stir to dissolve and add the oil
2. Remove skin from fish. Place the fish in a shallow dish and pour the bourbon marinade over them saving a little to brush on the fish as it cooks. (I use a ziplock bag to marinate my fish) ref for at least an hour up to 3.
3. Preheat your grill
4. Cook fish for 5-7 mins per side and regularly brush fish with the marinade.
5. arrange fish and sprinkle with chives.
I buy whole pineapple in a can and use the juice. When I'm grilling the fish I will grill the whole pineapple slices at the same time as a topping for my salmon.
I've also on occasion wrapped my Salmon with Bacon and than grilled.
Go to Publix supermarket seafood dept and ask for bourbon salmon
Hey Everyone, Thank you so much for the recipes on the Longhorn Steakhouse Salmon. I'm sure I'll be trying them out. They will make DH very happy. Thanks again, Kathy
I have been looking for this recipe ever since I ordered the salmon for lunch last week, it was awesome. The kitchen mgr gave me the recipe, but left out the pineapple juice and the quantities of the ingredients.
I love salmon from Longhorn - they do have the best - But I do not believe it had pineapple juice in it at all - but sounds like it would be good too.
The salmon is marinaded in knob creek burbon, brown sugar and soy sauce. Once put on the flattop grill (425 degree) The salmon is brushed with the marinade several times to add flavor. To keep the salmon moist, the skin is left on one side until it is almost done.
I worked for Longhorn for 8 years, and I never heard of the pineapple juice, although it may be. The trick is to marinate overnight, and add bourbon. Also, Jack, not Knob Creek
I currently work at Longhorn as a prep cook. It uses 10 high bourbon and no pineapple juice what so ever. Canola oil, powdered garlic, ground pepper, regular Morton salt, Brown sugar and soy sauce.
thank you for sharing - i've always wondered what all they put in that marinade - will be using this for sure.
Thanks for sharing the marinade recipe! The rice that salmon is serve over is also delish! Please share the recipe for it as well. Really appreciate it.
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