Kentucky Bourbon and Mandarin-Glazed Salmon

Recipe by J.C. Phelps

Number of servings

Salmon Ingredients

  • 6 filets of fresh salmon
  • 0.75 cup freshly squeezed Sunkist mandarin juice
  • 0.75 cup Kentucky Bourbon
  • 0.5 cup brown sugar
  • 0.5 cup reduced sodium soy sauce
  • 1 shallot, chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon ground ginger

Marmalade Topping Ingredients

  • 15 Sunkist Mandarins, peeled and separated into pieces
  • 1 cup brown sugar
  • 0.25 cup freshly squeezed Sunkist mandarin juice
  • 2 tablespoons butter
  • 1 tablespoon cinnamon


PREPARATION: 40 minutes

COOKING: 30 minutes



  1. Combine freshly squeezed Sunkist mandarin juice, Kentucky Bourbon, brown sugar, reduced sodium soy sauce, chopped shallot, garlic powder, and ground ginger. Mix well. Pour into a long, shallow dish.
  2. Place salmon in the mixture and allow to marinate, covered and refrigerated, for 30 minutes. Flip the salmon one time after 15 minutes for best results.
  3. Remove from the marinade and grill/cook until the internal temperature reaches 145F. Throughout the cooking process, continuously baste the salmon with the marinade for optimal flavor.
  4. Top with homemade Sunkist mandarin marmalade and fresh mandarin zest.

Marmalade Topping


  1. Peel 15 Sunkist mandarins and separate each section.
  2. Over medium heat, add butter to your skillet, allowing it to coat the entire cooking service.
  3. After the butter is melted, add the mandarins and allow them to soften and cook for around 10-15 minutes.
  4. Add freshly squeezed mandarin juice, brown sugar, and cinnamon. Mix well and cook for an additional 15 minutes (or until the topping has reached your desired consistency).