clean salmon fillets and remove small bones.

bring a pan containing a litre of water to the boil.

add salmon fillets and poach on a medium heat for 5 minutes until salmon turns opaque pink colour and is cooked.

in a small saucepan heat whiskey and brown sugar and heat gently until a sticky caramel glaze is formed.

Place salmon fillets on a grill pan and remove centre bones.

Boat salmon in the whiskey glaze. Place under grill for 2 minutes to finish the glaze. Serve.