4 salmon steaks, about 1 1/2 pounds (680g) total, cut about 1 inch (2.5 cm) thick
1/2 teaspoon dried dill weed or dried tarragon
1 teaspoon each coarsely ground pepper and salad oil
2 tablespoons lemon juice
¼ cup (60ml) scotch or bourbon
1. Rinse salmon and pat dry. Combine dill, pepper, oil, lemon juice, and Scotch in a large heavy-duty plastic food bag or nonreactive bowl. Add salmon and seal bag (or cover bowl). Rotate bag to distribute marinade and place in a shallow pan. Refrigerate for at least 1 hour or up to 3 hours, turning salmon occasionally.
2. Remove steaks from bag and drain, reserving marinade in a 1- to 1 1/2-quart (950-ml to 1.4-liter) metal-handled pan. Arrange fish on cooking grate. Place lid on grill. Cook for 5 minutes. Turn fish with a wide metal spatula, brush with some of the reserved marinade, and set pan beside fish. Continue to cook until sauce is simmering and fish is opaque but still moist in center (about 5 more minutes; cut to test).
3. Using spatula, transfer fish to a platter or individual plates. Pour hot marinade over fish and garnish with lemon wedges. Season to taste with salt.
4. Scotch and selmon, anyone? You'll think the combination an instant classic once you discover how the smoky whiskey flavor complements the fish. For a fitting accompainment, grill skewers of whole mushrooms, onion wedges, and precooked red potatoes brushed with a mixture of olive oil and sage.
Makes 4 servings.
Charcoal: direct heat
Gas: indirect/medium heat
Marinating time: 1-3 hours
Grilling time: about 10 minutes