Honey-Jalepeno Salmon with Bourbon and Thyme

This is my favorite way to prepare Kokanee, but it would work with any species of Salmon large or small. Start off by soaking your fillet in your favorite Brine. Mine is; 3 parts filtered water, 1 part Cheap Bourbon (Jim Beam works well),  heavy salt and pickling seasoning (about a quarter cup of salt/pickling spice for every 4 cups liquid) Brine it for the desired amount of time, i ussually do so for a minimum of four hours to overnight (be sure to rinse after brining in cold water). Next is the glaze made from finely sliced Jalepeno peppers, fresh Thyme, pepper, celery salt, bourbon, and honey. the amount made will depend on the amount of fish being prepared, and the ratio's vary depending on personal prefference, i like mine sweet so i go heavy on the honey and bourbon. Start the fish on the BBQ (oiled) flesh side down. get a good sear on the flesh side before carefully flipping it to skin side. Then apply your glaze and cook until skin is to desired crispness. If doing this on a foreman or other electric griddle, simply put a sear on the fish and add the glaze. Totally awesome taste, reminds me of my dads smoked salmon just with less smoke flavor and more moisture. If you want that smoked taste to really come through, add some misquite chips to the bbq or some liquid smoke to your glaze. careful a lil goes a long way.
-Enjoy!

This sounds, I'll have to try it soon.

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Oh man, that sounds great!

Damn, I totally need to try this!  Thanks Evan!