ROAST WHISKEY SALMON
About the Recipe
I've been making this salmon dish for decades, possibly since my early twenties. I honestly have no recollection where the recipe came from, but I know I've adapted it more than once over the years.
It's best made with Canadian Club but in a pinch Irish whiskey or even Bourbon will do. Scotch less so. It's equally good hot, warm or room temperature. Try it on the grill in summer. Divine.
I usually serve it with Balsamic Onions, Spoonbread and haricots verts vinaigrette or a green salad. For a bit more heat, consider adding a teaspoon or so of grated fresh ginger to the marinade.
ROAST WHISKEY SALMON
Serves 6-8
INGREDIENTS
For the Marinade:
1/2 cup olive oil
2 teaspoons dark (toasted) sesame oil
7 tablespooons soy sauce or tamari
3/4 cup Canadian Club Whiskey
3 tablespoons dark brown sugar
4 cloves garlic, peeled and finely minced
a few drops of Tabasco or similar hot chili sauce
Fish:
3 pounds of salmon filet cut horizontally into 6 or 8 equal pieces, skin left on
Method
Whisk all the marinade ingredients together or shake them in a jar. Refrigerate the marinade at least 6 hours before using—and up to a week. Or the marinade can be frozen for up to 6 months
The day you are planning to cook the salmon, place it in the marinade and refrigerate for at least 6 hours. You can marinate the salmon for up to 24 hours.
Place a metal baking pan (with sides no higher than about 2 inches) in the oven. The pan should be large enough to hold the fish pieces with plenty of room around each one so the fish bakes and does not steam. Preheat the oven to the hottest setting (500F-525F).
When the oven is hot, quickly place the salmon pieces in the pan. They will sizzle.
Bake 8-15 minutes until desired doneness is achieved. Serve hot, warm or room temperature.