Bourbon & Chili– Glazed Salmon

Fresh wild salmon definitely qualifies as a splurge, but it’s one I indulge in as often as I can during the season, which runs from May to October. The fish requires careful cooking to maintain its succulent flavor. As soon as the milky white juices appear on the surface, it’s done. Alvin, a neightbor to our restaurant B-Side Barbecue, eats this dish several times a week. He’s a testament to the power of our consistency. The flavor of salmon is more intense than other fish varieties, so it