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How to make it

  • In a medium bowl, combine the Bourbon, diced onion, chopped garlic, graded ginger, honey, and soy sauce. mix the ingredients and then add the orange juice and stir one more time. Place in the fridge for 1 hour to allow all the elements to blend flavors. Remove the Salmon from the fridge and rinse under clod water, and pat dry. Place the Fish inside a gal. Ziploc bag and pour in the marinade. Seal the bag and tumble a couple of times and place back into the fridge. Flip the bag a couple of times during chilling. Let the Salmon soak for 15 to 30 min. Soak the cedar plank in cold water for the same amount of time the fish marinades. Preheat the grill to med-high heat. Remove the fish from the bag and discard the contents. Place the Fillet on the plank (skin side down) and and put on the grill. Cook at med-high heat, depending on the grill, for 10-15 min. Charing of the edges of the plank is normal. Cook until the center of the fish flakes easily with a fork.

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