Grilled salmon is a preparation highly valued in various cultures for its mild flavor and delicate texture. This type of dish has its roots in the culinary traditions of regions where salmon fishing is common, such as the North Pacific coast of the United States and Canada. In Latin America, although salmon is not a native fish in all countries, the recipe has been adopted and adapted, sometimes combining local ingredients with classic grilling techniques. In some countries, grilled salmon is simply known as "grilled fish," but the inclusion of bourbon in the marinade gives it a special and distinctive touch that varies by region.
The use of bourbon, a typical liquor from the United States, adds sweet and smoky notes that complement the flavor of the salmon very well. In different Latin American countries, the fish can be prepared with similar ingredients like pineapple juice or soy sauce to achieve a balance between sweet, salty, and acidic. This recipe is ideal for those who enjoy intense flavors and the juicy texture offered by a good marinade and the correct level of doneness on the grill.
