St. Patrick’s Day Baked Irish Whiskey Salmon

My ancestors came over from western Ireland in the 1700’s and arrived in a small fishing village called Heart’s Content in Newfoundland. They rowed wood dorys out to the Grand Banks to fish for cod. We don’t much go in for green beer preferring a to celebrate the day with a fine wild salmon dinner and a dram or two of a good Irish Whiskey. This recipe is easy to make – all you need to do is get yourself a bottle of Irish Whiskey and marinate the salmon for four hours. Bake the salmon in the oven or grill it on a barbecue (now that it stays light longer).  The salmon comes out very moist and tender. Serve with potatoes and fresh green veg.

Baked Irish Whiskey Salmon


2 tablespoons honey

1/4 cup cider vinegar

1/4 cup Irish whiskey

2 teaspoons chopped fresh thyme

1 1/2 teaspoons grated lemon zest

2 tablespoons vegetable oil

salt & freshly ground black pepper

4 (6 ounce) wild coho salmon fillets



Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.

Preheat oven to 450°F.

Remove the salmon from marinade and place on a rack over a roasting pan.

Bake or  grill or for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.

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