Mix all ingredients (except salmon) to make marinade. Place fish in Ziploc bag, add marinade. Squeeze out all air from bag and then zip shut. Allow the fillets to marinate for 12 to 24 hours.

Grill fillets, skin side down using mostly indirect heat. If possible, add moist alder chips to the coals, or any local wood that you would normally use in cooking; apple, maple, hickory, peach, mesquite, etc. Cook until the fish flakes at the thickest part of the fillet. Serve with roasted red bell peppers and cold Alaskan Amber.

Brewmasters Note: I prefer king salmon as it is higher in oils which help prevent drying during cooking. Don't worry about fish oil, it is high in Omega-3 oil which is very good for you. Also note that 24 hours is great for a thick fillet, but I have had good luck marinating for as little as 3 hours. Eat well and be healthy!

-Geoff Larson, Brewmaster