1. In a large zip-lock bag, mix the 3 Tbsp liquid honey, 3 Tbsp lemon juice, 1 tsp lemon zest, 1/4 cup Irish whiskey, 2 tsp chopped fresh thyme, and 2 Tbsp extra virgin olive oil.
2. Add the 4 salmon fillets and seal the bag, pressing out excess air.
3. Let it marinate in the fridge for 4 hours. If you think of it, flip the bag once or twice so everything soaks evenly.
4. When you’re ready to cook, preheat your oven to 450⁰F (230⁰C) or fire up the BBQ.
5. Remove the salmon fillets from the marinade and place them on a foil-lined sheet pan.
6. Pat them lightly with a paper towel so they roast instead of steaming, then season with sea salt and freshly ground black pepper.
7. Pour the leftover marinade into a small saucepan.
8. Bring it to a gentle simmer over medium heat and let it cook for about 4 to 5 minutes, or until it reduces by about half and turns slightly syrupy.
9. Turn off the heat and swirl in the 1 Tbsp butter until melted, then stir in the 1 tsp chopped fresh thyme. Set aside.
10. For oven roasting, cook the salmon for 10 to 12 minutes, depending on thickness.
11. Halfway through, spoon a bit of the sauce over each fillet.
12. If you want a bit of colour, pop it under the broiler for 2 to 3 minutes at the end. Keep close watch, as it can go from perfect to overdone quickly.
13. For BBQ, place salmon flesh side down first and cook about 4 minutes per side, brushing lightly with sauce as it cooks.
14. Once done, transfer to a serving plate and drizzle with the warm sauce.

Helpful Tips

1. Can I skip the whiskey? Yes, but you’ll lose depth. Apple juice with a splash of vinegar can be used if you prefer that.
2. How do I know it’s done? It flakes easily with a fork and looks slightly translucent in the centre.
3. Can I use dried thyme? Yes, but use about half the amount.