Bourbon Glazed Salmon

makes about 1/2 cup of glaze

1 pound fresh salmon

1 tablespoon coarse sea salt

1/2 tablespoon black pepper

3/4 cup bourbon

2/3 cup brown sugar

1 garlic clove, minced

1 teaspoon apple cider vinegar

1 tablespoon worcestershire sauce

1 tablespoon honey

1/2 teaspoon ground mustard

1 tablespoon of butter

Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire
in a small saucepan and whisk. Heat over high heat and allow it to come to a
boil. Reduce to a simmer and let simmer for 8-10 minutes, or until mixture
reduces by about half. Pour mixture in a bowl and let sit at room temperature
while the salmon cooks. The glaze will thicken a bit at this time.

Make sure the salmon is dry and season it with the coarse salt and pepper on
both sides. Grill on high heat for 2 minutes each side. If your salmon is very thick,
you may need to go a little longer.

Remove the salmon from the grill and brush it with the bourbon glaze. Add as
much or as little as you would like. Feel free to use it as a dipping sauce too. The
glaze can be stored in the fridge for a week or two – just allow it to come to room
temperature (or slightly warm it) before using.