The Warren'S Marinated Grilled Salmon

• 1/2 cup vegetable oil, plus oil to brush the grill
• 6 tablespoons soy sauce
• 1/2 cup rye wiskey
• 2 garlic cloves, peeled and finely choppped
• 2 tablespoons raw cane sugar or light brown sugar
• sea salt and freshly ground pepper to taste
• 4 8 ounce coho salmon fillets, skin intact

1. Place the vegetable oil, soy sauce, rye whisky, garlic, sugar, salt and pepper in a container. Cover and shake well. Refrigerate overnight.
2. Remove any bones from the salmon fillets, place them skin side down in a large pan and pour the marinade over them. Cover and refrigerate for 4 to 6 hours.
3. Build and light a fire in the grill.
4. When the coals are ash covered and glowing, use a brush or paper towel to oil the grill with vegetable oil, being careful not ot use so much that it will drip pn the coals and cause them to flame up.
5. Place the fish fillets on the grill skin side down and brush them with the marinade. Cook the fish for 5 minutes, brushing twice with the marinade. Gently slide a metal spatula between the skin and the flesh, pressing down on the skin and the grill as you pry up the flesh. Turn the fish over on the skin that has adhered to the grill. Continue cooking and basting another 5 minutes or until the flesh is opaque. Remove the fish from the grill to a warm platter and serve immediately

vegetable oil, soy sauce, rye wiskey, garlic, cane sugar, salt, coho salmon

Taken from www.epicurious.com/recipes/member/views/the-warrens-marinated-grilled-salmon-50161358 (may not work)