Salmon in a bourbon marinade redux

Tried the salmon again last night: if somethings is a success I like to recreate it soon, so that I get it into my head: we had Matt over to dinner to thank him for fixing the computer, and the salmon looked good in the store: althought the wild salmon looked even better, I didn't think that on sale at $14 per pound (thats like fifteen quid a kilo in real units) seemed like a steal. With wild salmon I'd have relied on the flavour of the fish, without the marinade: but I went with the cheaper solution, and did the bourbon marinade again. The recipe is definitely a keeper:
Marinade: mix together in a gallon-sized ziplock
Couple of tablespoons good soy sauce
Tablespoon or so of bourbon
1/4 cup of grapefruit juice
1-2 tablespoons of brown sugar (to taste)
Several cloves of garlic, coarsely chopped
Inch long piece of fresh ginger, coarsely chopped
Freshly ground black pepper
Couple of tablespoons of olive oil


Now take salmon fillets and a sharp filleting knife: lay the fillets skin side down on a cutting board, cut down through the middle of the fillet (in the along-the-fish direction) through the natural seam: then turn the knife sideways, and cut along the bottom as close as possible to the skin. Remove the now skinned half fillet, turn the remaining piece around and cut along close to the skin. Place the skinned fillets in the marinade: the above is enough for 2-3 lbs of salmon: about three large fillets (six pieces after skinning), which is easily enough for six adults.

Seal the bag, place in a bowl in case of leaks, put in the fridge for 3 hours or so (less time will work, but the longer marination time helps the flavour penetrate the fish).

Barely coat the bottom of a skillet with oil, and place on medium high heat: cook salmon, turning once after 4-5 minutes, depending on heat, thickness and how well done you like your salmon. (I don't time it: I cut into one piece to see how well it is done to gauge it).

If you try it, let me know. If you like it, all the better!

N.