Marinated Grilled Butterflied Salmon

• 1 whole salmon, butterflied
• MARINADE
• 1 1/2 tablespoons brown sugar (use only brown)
• 1/2 cup rye whiskey
• 1 tablespoon molasses
• 1/2 cup vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 -3 minced fresh garlic cloves

1. To prepare and butterfly salmon: Remove head, tail and fins from the salmon.
2. Run a sharp knife down backbone until salmon opens flat.
3. Remove backbone.
4. If you desire you can scrape some of the scales from the salmon's skin.
5. Wash the salmon well with very cold water; pat dry with a paper towel.
6. Place fish flesh-side down in a dish, large enough to hold the length and width of the butterflied salmon.
7. Combine all marinade ingredients; mix well and pour over the salmon in the dish.
8. Cover and place in the fridge overnight or until ready to grill.
9. When ready to grill, remove salmon from the marinade.
10. Place skin-side down on heavy-duty foil, or if you are lucky enough to have a special fish grilling utensil, the kind that locks the fish in between two metal sides, you can use that also.
11. Grill until flesh is "opaque" and the salmon flakes easily (about 20-30) minutes.
12. Delicious!

salmon, marinade, brown sugar, rye whiskey, molasses, vegetable oil, soy sauce, salt, pepper, garlic

Taken from www.food.com/recipe/marinated-grilled-butterflied-salmon-127959 (may not work)