Bourbon-Glazed Salmon Bites: Sweet and Savory Appetizer

• 2 lb thick salmon filets
• 2 tbsp olive oil (for brushing)
• 1 tsp kosher salt
• 1 tsp black pepper

Bourbon Glaze

• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 cups brown sugar
• 1/2 cup beef broth
• 1/2 cup soy sauce
• 1/2 cup red wine vinegar
• 2 tbsp bourbon
• 1 tbsp Tabasco sauce

Garnish

• 3 green onions, thinly sliced

• Cut the salmon fillets into 50 even cubes. Pat them dry, then lightly coat each piece with olive oil. Season evenly with kosher salt and black pepper.
• Preheat your grill to high heat. If you have a vegetable or fish basket, place it on the grill to keep the small pieces from falling through the grates.
• Arrange the salmon cubes skin-side down in the basket. Grill for 4–5 minutes without moving them to develop a good sear.
• Carefully flip the cubes and grill for an additional 3 minutes. Spoon or brush the bourbon glaze over the salmon, then grill for 2 more minutes so the glaze becomes slightly sticky and caramelized. Remove from the grill and let rest briefly.
• Transfer the glazed cubes to a serving platter or individual mini appetizer plates. Spoon on any remaining glaze and sprinkle with sliced green onions. Serve with decorative toothpicks or small skewers for easy picking.

Bourbon glaze

• Heat 1 tablespoon olive oil in a saucepan over medium heat.
• Add the minced garlic and chopped onion and sauté for about 5 minutes, until softened and fragrant.
• Stir in the brown sugar, beef broth, soy sauce, red wine vinegar, bourbon, and Tabasco sauce. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the glaze thickens and coats the back of a spoon—about 15 minutes. Remove from heat and allow to cool slightly before brushing onto the salmon.