How to make Dragon Salmon

Written By Chef Eric Gephart

Magnify your culinary creativity with grill master extraordinaire, Chef Eric Gephart, as he shares an unconventional way to prepare whole salmon that is sure to spark a few conversations and taste buds.

This is how you make Dragon Salmon.
BONUS: Pineapple Bourbon Sauce recipe below!

Eric’s Bourbon Dream Sauce

  • 2 Cups Pineapple Juice

  • ¼ Cup Pineapple, Puree

  • ¾ Cup Onion, Yellow, Puree

  • ¼ Cup Roasted Garlic, Puree

  • 2 Cups Dark Brown Sugar

  • ¼ Cup Lemon Juice, Fresh

  • ¼ Cup Teriyaki Sauce

  • ¼ Cup Tamari

  • ½ Cup Water

  • ½ teaspoon Cayenne Pepper

  • ½ Cup Bourbon

  • Corn starch slurry to thicken

DIRECTIONS
In a sauce pot, combine all ingredients reserving the corn starch slurry.

Simmer for 20 minutes. Cut the heat and slowly incorporate the slurry while whisking. Bring the sauce back to a simmer. Sauce should be nappe (having the thickness or viscosity to coat the back of a spoon and hold a line when a finger is drawn threw it)

Chef Eric Gephart https://www.instagram.com/ericgephart
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