YIELD: 1 gal. (enough for 100 lbs. of salmon)
1 bottle Canadian whiskey (750 ml)
4 1/2 cups seasoned oil
2 1/2 cups soy sauce
2 cups chopped garlic
1/4 cup salt
2 Tbsps. ground white pepper
3 cups apple juice
1 cup brown sugar
as desired salmon fillets
- In a pan or skillet, bring whiskey to a boil and set aflame. When flame dies down, remove from heat and cool completely in a shallow pan in the refrigerator in or over an ice bath.
- Combine whiskey and all other ingredients. Pour over as much of the marinade as is needed to cover selected amount of salmon, and marinate several hours or overnight.
- Set salmon on a prepared cedar plank. Roast in 375°F oven until done (time will vary due to size and thickness of salmon fillets).
Recipe from Executive Chef Eric Eisenberg, Swedish Medical Center, Seattle, WA.