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Grilled Kentuckyaki Salmon with Mango, Ginger Salsa

Bourbon Barrel Foods Salmon with Mango Salsa recipe picture served in a while serving platter.

Grilled Kentuckyaki Salmon with Mango, Ginger Salsa

Marinating with Kentuckyaki adds a ton of flavor to anything it touches. This Bourbon Barrel Foods signature marinade is Kentuckyaki, a sweet and savory sauce that gets its name from Kentucky, and a little bourbon for flavor! Kentuckyaki is made with soy sauce, garlic, ginger, and sweetened with Bourbon Barrel Aged Sorghum.

Kentuckyaki is a versatile marinade that works well with a variety of proteins, including chicken, pork, beef, and tofu. It’s especially delicious on a cut of Verlasso Salmon. Save some for dipping!

Serves 4

For the salmon:

4 (5-6 oz. each) salmon filets

½ cup Bourbon Barrel Kentuckyaki Sauce, plus ¼ cup for basting

* To spice it up, substitute with our Hot & Spicy Kentuckyaki Sauce!

For the salsa:

1 cup fresh mango, diced

½ cup fresh tomato, diced

½ cup cucumber, diced

2 TB cilantro leaves, chopped

juice and zest of half a lime

¼ tsp fresh ginger, grated on a microplane

¼ tsp Bourbon Barrel Smoked Salt

pinch Bourbon Barrel Smoked Pepper

Bourbon Smoked Sesame Seeds, for garnish


  1. Place the salmon filets in a small container or bowl. Pour over the Kentuckyaki Sauce. Marinade in the refrigerator for 1-2 hours.
  2. In a medium bowl, combine all the ingredients for the salsa. Refrigerate until needed.
  3. Heat a charcoal, gas or grill pan for medium-high heat grilling. Remove salmon from the marinade, letting excess drip off. Grill salmon, about 3 minutes on first side. Turn (when easily released) and grill the other side for about 2 minutes more, basting with the reserved ¼ cup Kentuckyaki Sauce. Remove salmon from grill and rest for 5 minutes. Serve hot or at room temperature, topped with the mango, ginger salsa and a sprinkling of smoked sesame seeds.