Rob, you're too kind!
Originally Posted by
Rob Wright
The best results I've had were with Laphroig, Macallan, Glenfidditch 15 year Solera, and Speyburn.
This is a good way to justify purchasing new scotchs since each one will impart its own unique flavors to the salmon.
Rob, I've done this salmon as well. It just about killed me to use single malts that were costing about $2.50 + per fl oz.! The recipe does justify the purchasing of the whole bottle (when explainin' to the wife)! Now, where did I put that Lagavulin that I bought for that salmon... 
Larry
It's either a poor use of good whisky, or a good use of poor whisky...
"A chef is someone creative enough to call the same soup a different name every day"
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