• Make the glaze first and have it ready before you handle the salmon. You can make it the day before if you wish. Store at room temperature.

IRISH WHISKEY SAUCE

• To a cold sauce pan add the sugar and the cold water. Stir over gentle heat until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Do not stir once boiling. Put away your stirring utensil.
• Let boil until the color changes to a dark amber (or golden brown) and it begins to smell like caramel.**
• Remove from the heat and VERY CAREFULLY add the hot water. (Wear kitchen gloves to protect your hands as you do so - there will be vigorous bubbling and sugar splatters are guaranteed.)
• Allow the bubbling to subside, measure out the Irish whiskey and add it. Move the sauce pan back to the stove, bring to boil and boil for 1-2 minutes. The alcohol will mostly burn off and the sauce will be infused with beautiful spice, wood and faint vanilla notes.
• You can let the sauce cool down for a minute or two. Stir around if needed. Transfer to an appropriate container.

BAKED SALMON FILLET

• Preheat oven to 400 F. Brush a baking dish or sheet with oil and set aside.
• Pat dry the salmon and examine the flesh for any small bones. Place in the greased baking dish, skin side down. Brush the flesh with olive oil and season with salt and pepper.
• Bake for 10 minutes and take it out. Brush with Irish whiskey sauce and place it back in the oven. Check the temperature in the thickest parts of the fillet after about 5 minutes, using a meat thermometer. Salmon is done when the internal temperature reads 145 F.
• Brush the baked fillet with more of the Irish whiskey glaze and serve family style.