Cooking the fish on cedar adds a smoky flavour. You can also cook it directly on the barbecue. Some of the skin may stick to the grill, but don't worry.
½ cup rye whiskey
½ cup freshly squeezed orange juice
¼ cup soy sauce
1/3 cup olive oil
1 tbsp pepper
1 tbsp salt
2 cloves garlic, crushed
2-lb salmon fillet, skin on
- Soak untreated cedar plank in water for minimum 2 hours and up to 24.
- In 9 x 13-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 refrigerate for 6-8 hours.
- Remove salmon from marinade and place on cedar plank, skin-side down. Place on preheated grill 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.