Bourbon Brown Sugar Salmon on the Pit Boss Navigator
This Bourbon Brown Sugar Salmon on the Pit Boss Navigator is a quick and flavorful weeknight dinner featuring a sweet and savory glaze made with bourbon, brown sugar, Dijon mustard, and garlic. Cooked on parchment for easy cleanup, this salmon turns out tender, flaky, and packed with bold flavor in just about 15 minutes.
Equipment
- Pit Boss Navigator Pellet Grill
- Cookie sheet
- Parchment paper
- Small mixing bowl
- Measuring spoons
- Knife
- Cutting board
- Spatula or fish server
Ingredients
- 1 large salmon filet about 1.5–2 pounds
- 1 tablespoon bourbon
- 3 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 clove garlic crushed
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- Juice of ½ lemon
- 2 tablespoons green onions chopped (for garnish)
- 1 tablespoon cilantro chopped (for garnish)
Instructions
- Preheat your Pit Boss Navigator pellet grill to 375°F and allow it to fully come to temperature.
- In a small mixing bowl, combine the bourbon, brown sugar, Dijon mustard, crushed garlic, soy sauce, Worcestershire sauce, and lemon juice. Stir until the brown sugar dissolves and the mixture is smooth.
- Line a cookie sheet with parchment paper and place the salmon filet on top.
- Pour the bourbon brown sugar glaze evenly over the salmon. Use a spoon or brush to spread the glaze across the surface of the fish.
- Transfer the cookie sheet directly onto the grill grates of the Pit Boss Navigator.
- Close the lid and cook the salmon for about 15 minutes, or until the salmon flakes easily with a fork and is cooked through.
- Remove the salmon from the grill and allow it to rest for 2–3 minutes.
- Garnish with chopped green onions and cilantro before slicing and serving.
Notes
Cooking the salmon on parchment paper makes cleanup incredibly fast and prevents sticking.
Use high-quality salmon whenever possible, as it makes a noticeable difference in flavor and texture.
Cooking time may vary depending on the thickness of the salmon filet, so check for flakiness rather than relying only on time.
Avoid overcooking the salmon, as it will continue to cook slightly after being removed from the grill.
This salmon pairs well with rice, roasted vegetables, salads, or can be flaked into tacos or bowls for leftovers.