12 lbs. Salmon Fillet (skin left on) cut into 3 inch strips or one large fillet for a group.
– 2 cups demerara sugar
– 6 cloves crushed garlic
– 1/2 cup soy sauce
– 2 TBSP dry mustard
– 1 cup crown royal whisky
– 2 TBSP ketchup
– 3 inch piece of ginger, crushed
– 1 cup salad oil
Stir all the marinade ingredients together. Lay the salmon, skin side down in a glass dish and cover with the marinade.
Refrigerate for 3 hours.
Barbecue on medium high heat, skin side down for about 10 minutes with lid closed. DO NOT TURN OVER.
DO NOT OVERCOOK. The salmon is done when it turns opaque and the fat just begins to show on the top.
Serve this salmon on a big platter covered with salad and evergreen boughs. Garnish with sprigs of fresh dill, flowers, tomatoes and lemons. Hollandaise is lovely served on the side, especially if the salmon has cooled down. It is also great cold. Yields eight to ten servings.