Cognac-honey glazed grilled salmon with basmati rice – Recipe


Honey glaze

Many salmon glazes use honey, but adding a wee bit of cognac along with citrus gives it a superb taste. Hope you agree.

Ingredients (serves 6 to 7):


  • ½ cup – key lime juice (or regular lime juice)
  • 4 tablespoons – lemon or lime peel (use vegetable peeler to remove), minced
  • 4 tablespoons – honey (I use tupelo honey)
  • 2 tablespoons – cilantro, fresh and diced
  • 2 ½ tablespoons – soy sauce
  • 1 tablespoon – cognac
  • 40 ounces – salmon
  • Salt and pepper


  • 2 tablespoons – extra virgin olive oil
  • 1 – large onion, chopped
  • 1 – green pepper, chopped
  • 1 tablespoon — butter
  • 3 cups – basmati rice (I like Vigo brand)
  • 6 cups – chicken broth
  • 2 tablespoons – soy sauce
  • Salt and pepper


Whisk the lime, lemon or lime peel, honey, cilantro, soy sauce, and cognac together in a bowl.

The cognac-honey glaze.

Prepare grill at medium heat. Salt and pepper the salmon.

Salmon fillets

Add the salmon fillets skin-side down on the grill and brush generously with glaze. Let it cook slowly until the salmon is opaque and heated in the center (do not turn). Continue to brush glaze on the salmon as it cooks building up a rich scrumptious coating, about 20 minutes.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and green pepper and cook until the onions begin to brown, about 5 minutes. Stir the basmati rice in along with the butter and then add the chicken broth and soy sauce once the butter melts. Add salt and pepper to taste.

The basmati rice in chicken broth.

Bring the mixture to a boil stirring periodically. Cover, reduce the heat to medium low and cook until fluids are absorbed, about 20 minutes.

Serve the salmon with the rice.

Bon appétit.

Cognac-honey glazed grilled salmon with basmati rice


Source by shopzeus