- 4 salmon fillets
- 1/2 cup whiskey
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, thinly sliced (for garnish)
- Lemon wedges (for serving)
Instructions:
- In a bowl, whisk together whiskey, soy sauce, brown sugar, garlic, ginger, olive oil, black pepper, and red pepper flakes.
- Place the salmon fillets in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour.
- Preheat the grill or broiler to medium-high heat.
- Remove the salmon from the marinade and pat dry with paper towels. Reserve the marinade.
- Grill or broil the salmon for about 4-5 minutes per side, or until cooked through.
- Meanwhile, pour the reserved marinade into a small saucepan and bring to a boil. Reduce the heat and simmer for 5-7 minutes, or until the sauce thickens slightly.
- Brush the cooked salmon with the reduced marinade and garnish with green onions. Serve with lemon wedges.