120ml (4fl.oz) Scotch whiskey
120ml (4fl.oz) freshly squeezed orange juice
4 tbsp soy sauce
5-6 tbsp olive oil
1 tbsp pepper
1 tbsp salt
2 cloves garlic, crushed
1kg (21/4lb) salmon fillet, skin on
- In 23x32cm (9 x13-inch) glass baking dish, whisk together whiskey, orange juice, soy sauce, olive oil, pepper, salt and garlic. Place salmon fillet in marinade, skin-side up. Cover with plastic wrap and chill for 6-8 hours.
- Remove salmon from marinade and place on cedar plank, skin-side down. Place on preheated grill or barbecue and cook over medium-high heat, with barbecue lid down, for 10-13 minutes or until salmon just flakes with a fork. Be careful not to overcook.
Makes 8 servings.