If you find a salmon fillet at the depths of your freezer, or waited a few too many months to eat that pink salmon, this recipe is for you.
A long-time Strobel family favourite, this simple yet powerful marinade has transformed many freezer burnt salmon fillets into moist, delicious meals.
Mix equal parts whisky and olive oil. Add a tablespoon of soy sauce and lots of crushed garlic. Marinade the fish for an hour before cooking. Be careful if you cook the fish on a BBQ as the whisky can cause flare-ups!