from John Bitetto
- 1 to 1 1/2 pound skinless salmon fillet
- 1/2 cup Jack Daniel’s Whiskey
- 1/2 cup brown sugar
- 1/4 cup honey
- 5 tablespoons olive oil
- 2 Tablespoons Garlic Gold Southwest Blend Nuggets
- 2 Tablespoons Garlic Gold Herbs de Provence Nuggets
Combine Jack Daniel’s, brown sugar and honey in a small saucepan. Heat until sugar is well dissolved, but don’t let it boil. Cut salmon in serving sizes and place in large Tupperware-type container with sealed lid. Pour the marinade over the salmon and refrigerate overnight.
Occasionally turn upside down (if you have a sealed lid) to mix all the Jack Daniel’s goodness to every piece.
Heat oil in large fry pan, remove salmon from marinade, and sprinkle both Garlic Gold Nuggets generously on both sides of every piece. Cook on medium-high until you reach your desired doneness. (Should be pink throughout the middle with dark searing on outer sides.) Perfect! Serve with your favorite veggies and enjoy!