1 (15 x 6 ½ x 3/8 –inch) Alder grilling plank soaked in water for 24 hours.

½ cup Bärenjäger Honey LIqueur

½ cup rice vinegar

½ cup low- sodium soy sauce

¼ cup Worcestershire sauce

½ cup Apricot preserve

1 teaspoon ground ginger

Fresh ground pepper

2 garlic gloves, minced

3 pounds salmon fillet

1 tablespoon olive oil (plank)

3 fresh apricots cut in quarter

1 tablespoon Caraway seeds

        To prepare the grill for indirect grilling, heat one side of the grill to high heat.

        Combine Bärenjäger and the next seven ingredients in a large bowl and stir. Place the salmon fillet into a large plastic zipper bag and pour the mixture into the bag. Marinate in the refrigerator for 30 minutes.

        Remove the fish from the marinade. Place the fish on the lightly oiled plank, top the apricots; sprinkle the Caraway seeds and grill 20 minutes or until fish flakes easily when tested with a fork.

        Serves 8