Irish Grilled or Roasted Salmon


Servings: 4


2 Tbsp honey

1/4 cup Flying Olive Gravenstein Apple Balsamic Vinegar

1/4 cup Irish whiskey (the flavor or Irish whiskey is very different from regular whiskey)

2 tsp chopped fresh thyme or ½ rounded tsp dried

1 1/2 tsp grated lemon zest

2 Tbsp Flying Olive mild-medium single varietal, Thyme, or Lemon Extra Virgin Olive Oil or a Combination of your Choice

A pinch of sea salt & freshly ground black pepper

4 (6 ounce) salmon fillets (approx 1 ½ lbs total)


Rinse and pat dry the salmon. Place the fillets in a gallon zip-lock bag in a single layer. Mix together the honey, Flying Olive Gravenstein Apple Balsamic Vinegar, Irish whiskey, thyme, lemon zest, Flying Olive Extra Virgin Olive Oil or EVOO combination of choice, and the salt and pepper. Pour the marinade over the salmon and marinate 1 hour on the counter, or 4 hours if refrigerated. Fliip occasionally.

Preheat oven to 450°F.

Remove the salmon from the marinade. Reserve the marinade. Place the salmon on a rack over a roasting pan (or on the grill on some foil to keep it from falling through the grate.)

While the grill/oven is heating, place the remaining marinade in a small saucepan or a skillet heated to medium heat. Be careful not to heat the pan to too hot a temperature as the whiskey is extremely flammable. Reduce the marinade by letting it simmer for 10-15 minutes, stirring occasionally. In order to kill the bacteria, the marinade should be brought to a boil and simmered for at least 5 minutes.

When the oven or grill are heated, cook the salmon for 5 to 10 minutes (depending on the thickness of the salmon), until golden and white juices are just beginning to appear on the surface.

Plate the fish and pour a little of the reduced marinade over the salmon. Garnish with a sprig of fresh thyme, if available. Serve.

Submitted by Barb L.