Grilled Kentuckyaki Salmon with Mango, Ginger Salsa

Grilled Kentuckyaki Salmon with Mango, Ginger Salsa

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.