Marinated Grilled Butterflied Salmon

This is the recipe I use when I grill a whole salmon on the BBQ... it is awesome! The salmon must be left in the fridge overnight to marinate. It is not hard to butterfly a salmon, I have stated complete instructions on how to do it this below. You will love this salmon recipe, but gotta be made with the rye whiskey, nothing else works as well!

• Ready In: 24 hrs 30 mins
• Serves: 4-6

Ingredients

• 1  whole salmon, butterflied

• MARINADE

• 1 1⁄2 tablespoons brown sugar (use only brown)
• 1⁄2 cup  rye whiskey
• 1  tablespoon molasses
• 1⁄2 cup  vegetable oil
• 1  tablespoon soy sauce
• 1  tablespoon salt
• 1  tablespoon pepper
• 2 -3  minced fresh garlic cloves

Directions

1. To prepare and butterfly salmon: Remove head, tail and fins from the salmon.
2. Run a sharp knife down backbone until salmon opens flat.
3. Remove backbone.
4. If you desire you can scrape some of the scales from the salmon's skin.
5. Wash the salmon well with very cold water; pat dry with a paper towel.
6. Place fish flesh-side down in a dish, large enough to hold the length and width of the butterflied salmon.
7. Combine all marinade ingredients; mix well and pour over the salmon in the dish.
8. Cover and place in the fridge overnight or until ready to grill.
9. When ready to grill, remove salmon from the marinade.
10. Place skin-side down on heavy-duty foil, or if you are lucky enough to have a special fish grilling utensil, the kind that locks the fish in between two metal sides, you can use that also.
11. Grill until flesh is "opaque" and the salmon flakes easily (about 20-30) minutes.
12. Delicious!