4 portions wild salmon
- 1 tbsp vegetable oil
- 1 tbsp honey
- 1/4 cup “WHOA” apple cider vinegar
- 1/2 cup your favourite Irish whiskey
- 1 orange zest, and juice
- 1 tsp kosher or sea salt
- freshly cracked pepper
- 4 tbsp cold unsalted butter
- 2 tsp fresh chopped thyme (optional)
- 1 cedar plank (optional)
- Coat the salmon portions completely with oil, this will prevent the marinade from “burning” the flesh of the fish - protect it from the acid of the marinade.
- Mix honey, cider vinegar, Irish whiskey, orange juice and zest, salt, pepper and fresh thyme if you are using it.
- Place the salmon and marinade in a zip lock bag, and remove all the air, seal, and refrigerate up to 4 hours.
- Remove the marinated fish from the fridge 30 minutes before you want to cook it. Pour off the marinade into a pot and reserve on the side.
- Lay the fish portions out onto a lined baking tray, roasting pan, or better yet a cedar plank. This will give the surface of the fish time to dry out a bit.
- Preheat your oven to 425 F /220 C. Roast the salmon for about 7 to 8 minutes for sockeye or coho, or a few minutes longer for keta or chinook salmon. (these pieces are usually a bit thicker).
- Remove the fish and let rest for 5 minutes.
- Meanwhile place the pot with the marinade onto the stove and reduce till about half the liquid has evaporated. Whisk in the cold unsalted butter, and adjust the seasoning. If its too salty add more butter, or too fresh add more salt and pepper.
- Plate fish and pour whiskey sauce over the fish.