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.

Olive Oil
Soy Sauce


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!