In a small saucepan, combine all ingredients but salmon. Bring to a boil. Cook and stir until sugar is dissolved, about 1 minute; set aside. Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat for 5 minutes. Brush with bourbon mixture. Grill until fish just begins to flake easily with a fork, 8-10 minutes longer.
Turn the bag several times to coat all sides of the salmon. If using a glass dish, turn the fillets in the marinade several times to coat all sides, then cover the dish with a lid or aluminum foil. 3. Refrigerate for 30 minutes. Place the bag with the marinade and salmon fillets in the refrigerator for 30 minutes.
Directions. Place fish, skin side down, in disposable foil pan. Combine the lemon juice, vinegar, lemon zest, basil, garlic powder and soy sauce; pour over fish. Sprinkle with Parmesan cheese and pepper. Place pan on grill. Cover grill and cook over medium heat until fish flakes easily with a fork, 15-20 minutes.
Grill the planked salmon over direct heat—right above the lit coals or burners—with the grill lid down, until the plank starts to smolder, 10 to 15 minutes. Then, slide the plank to indirect heat—where there is no coal, or the burners are turned off—and continue to cook with the grill lid on. Step 3: Arrange the vegetables in a grill-safe baking tray and dot with butter—season with salt and pepper to taste. Place the vegetables over direct heat, then the salmon, skin side down. Place the tomatoes close to, but not directly over, direct heat; you want to blister and warm them. Grill the salmon for 6–8 minutes, cover, or until it
5. Grilling the Salmon. Place the seasoned salmon fillets directly on the grill grates, skin-side down. Close the grill lid and let the salmon cook undisturbed for about 8 to 10 minutes per inch of thickness. Avoid overcooking the salmon to maintain its tenderness and flakiness.
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    • how to cook salmon on a grill