Ingredients

The following ingredients have 4 Servings
  • 4 salmon fillets (5- 6 ounces each)
  • 4 ounces smoked salmon
  • ¼ cup Irish whiskey (or bourbon)
  • 2 tablespoons honey
  • ¼ cup cider vinegar
  • 1 teaspoon thyme (dry or fresh - finely chopped)
  • 1 tablespoon Italian Parsley (finely chopped)
  • 1 ½ teaspoons grated lemon zest
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instruction

  • Mix together all the ingredients (except the salmon) together to make the marinade.*Make sure the honey is fully incorporated into the marinade.
  • Reserve 3 tablespoons of the marinade to use when serving the salmon
  • Place the salmon fillets in a baking dish or ziplock bag and pour the remainder of the marinade over the salmon. Make sure to get both sides in the marinade. *Marinate the salmon in the refrigerator for 30 minutes to one hour
  • After marinating, wrap the pieces of smoked salmon on the top side of the salmon fillets. The smoked salmon does not have to go all the way around the fillet.*You want the slices of smoked salmon on the top of the fish so it can crisp up.
  • Preheat oven to Broil
  • Place the salmon with the marinade in a baking dish, smoked salmon side up. Brush the salmon liberally with the marinade and place the baking dish under the broiler.Broil the salmon for 8-10 minutes or until it starts to get nicely browned on top. This should yield a crispy on the outside and moist on the inside salmon, just a touch underdone. If you prefer well-done salmon, reduce the broiler temp to 400 and continue to cook for 3-4 minutes longer after the initial broiling.
  • Feel free to baste the salmon with the marinade in the baking dish once during the process.
  • Use the reserved marinade to baste the salmon before serving.