Hickory Bourbon Salmon from Ruby Tuesday features tender, grilled salmon glazed with a smoky hickory bourbon sauce, garnished with fresh herbs and served with a side of seasonal vegetables, delivering a savory blend of sweet and smoky flavors.
Equipments
- Grill or grill pan
- Saucepan
- Mixing bowl
- Basting brush
- Tongs
- Chef’s knife
- Cutting board
- Measuring spoons
- Serving platter
- Spatula
Ingredients
- 4 (6 oz) salmon fillets
- 1/2 cup bourbon
- 1/4 cup hickory-flavored barbecue sauce
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
- Salt
- Black pepper
- Fresh parsley (for garnish)
- Seasonal vegetables (such as broccoli, carrots, zucchini)
Make sure to use fresh salmon fillets for the best texture and flavor when preparing the Hickory Bourbon Salmon. The bourbon and hickory-flavored barbecue sauce are key to achieving the dish's signature smoky and sweet glaze, so avoid substituting these unless necessary. Measuring the brown sugar and soy sauce precisely ensures the sauce balances sweetness and umami perfectly. Fresh parsley adds a bright herbal note that enhances the overall presentation and taste. Your copycat Hickory Bourbon Salmon from Ruby Tuesday will bring that same savory blend of sweet and smoky flavors right to your table.
Instructions
- Preheat grill or grill pan to medium-high heat.
- In a saucepan, combine bourbon, hickory barbecue sauce, brown sugar, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, and onion powder.
- Bring sauce mixture to a gentle boil over medium heat, then reduce heat and simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
- Remove sauce from heat and set aside.
- Pat salmon fillets dry with paper towels.
- Drizzle salmon with olive oil, then season both sides with salt and black pepper.
- Place salmon fillets on preheated grill, skin-side down.
- Grill salmon for 4-5 minutes on the first side.
- Flip salmon using tongs or spatula.
- Brush tops of salmon with hickory bourbon sauce.
- Grill for another 3-4 minutes or until salmon is cooked through and easily flakes with a fork.
- Transfer salmon to a serving platter.
- Garnish with fresh parsley.
- Steam or sauté seasonal vegetables until tender.
- Serve salmon with seasonal vegetables and extra hickory bourbon sauce on the side.
Substitution
Hickory Bourbon Salmon from Ruby Tuesday is a delicious copycat recipe featuring grilled salmon glazed with a smoky bourbon sauce. You can substitute the bourbon with whiskey or rum if needed, which will slightly alter the flavor but still provide that rich, caramel note. If a grill or grill pan is unavailable, baking the salmon at 400degF for 12-15 minutes after glazing works well. Use maple syrup or honey as a natural sweetener alternative to brown sugar to maintain the sauce's balance. Be sure to watch the salmon closely during cooking to prevent burning the sweet glaze.
Tips
Ensure your grill or grill pan is properly preheated to medium-high before cooking salmon to achieve the perfect sear and prevent sticking. Patting the salmon fillets dry is essential for browning and helps the marinade adhere better. While grilling, use a basting brush to apply the hickory bourbon sauce only after flipping the fish to avoid burning the sugars in the glaze. Your seasonal vegetables should be steamed or sauteed just until tender to complement the rich flavors of the salmon without overpowering the dish.
Nutritions
Hickory Bourbon Salmon from Ruby Tuesday offers a rich source of protein and omega-3 fatty acids essential for heart health and brain function. The grilled salmon fillets provide healthy fats while being low in saturated fat, complemented by a flavorful bourbon-infused glaze made from brown sugar, soy sauce, and spices. Seasonal vegetables served alongside add dietary fiber, vitamins, and minerals that support digestion and overall wellness. Your meal balances savory and smoky tastes with nutrition focused on lean protein and nutrient-dense produce.
Storage
To store your Hickory Bourbon Salmon, place leftover fillets in an airtight container and refrigerate within two hours of cooking to preserve freshness. Make sure to separate the salmon from the seasonal vegetables and sauce to prevent sogginess and maintain flavor integrity. Consume refrigerated salmon within 2-3 days for optimal taste and safety.
Variation or Alternatives
You can substitute bourbon with apple juice or white grape juice for a non-alcoholic version of the hickory bourbon sauce, maintaining the balance of sweetness. Try using smoked sea salt instead of smoked paprika to enhance the smoky flavor while adding mineral richness. Marinate the salmon fillets in the sauce for 30 minutes before grilling to deepen the savory profile. If a grill isn't available, pan-sear the salmon on medium-high heat for a crisp exterior and finish in the oven to retain moisture.
Allergies
This dish contains soy sauce, which may trigger allergic reactions in individuals sensitive to soy. The use of bourbon, which includes alcohol, can be a concern for those with alcohol sensitivities or certain dietary restrictions. Your awareness of these ingredients is important to avoid any adverse health effects.
Why this recipe?
Hickory Bourbon Salmon at Ruby Tuesday is celebrated for its rich, smoky bourbon glaze that perfectly complements the tender, flaky salmon. The harmonious balance of sweet and savory flavors enhances the natural taste of the fish, making it a favorite among seafood lovers. You can recreate this delectable dish at home, capturing the restaurant's signature taste while tailoring the ingredients to your preference. Making a copycat version allows you to enjoy a gourmet dining experience with the convenience and comfort of your own kitchen.