Ron’s Famous Whiskey BBQ Salmon

Salmon and whiskey … It doesn’t get any better than this! The name is well deserved. This is one of the best - if not the best - salmon marinades I’ve ever had. Five stars, Ron! Ron insists the only rye whiskey to use is Crown Royal, but I’m sure any quality whiskey will do very nicely.

                   This recipe requires extra time 

for marination

Ron’s Famous Whiskey BBQ Salmon:

1 large salmon fillet, skin left on

To Prepare the Marinade:

2 c. (500 mL) demerara sugar

6 cloves garlic, crushed

½ c. (60 mL) soy sauce

2 tbsp. (20 mL) dry mustard

1 c. (250 mL) rye whiskey

2 tbsp. (30 mL) ketchup

3-in. (7.5 cm) piece of ginger, peeled, sliced and crushed

1 c. (250 mL) canola oil

Combine marinade ingredients, stirring well. Lay salmon fillet skin-side down in rectangular glass dish or lidded marinade container. Cover with marinade, refrigerating at least 3 hr. Barbecue salmon at medium heat with top of BBQ closed. Do not turn over. Salmon is done when flesh is opaque and fat rises to the top. Fillets more than 2 in. (5 cm) thick should be marinated overnight.

Ron chose a fresh slab of sockeye salmon, also known as

red salmon or blueback. Spring salmon - also called chinook,

king, tyee, or Quinnat - is another excellent choice.

Let the marination begin!

Done to perfection!